郑州烩面
Zhengzhou Braised Noodles is a Henan specialty featuring a rich lamb broth and chewy wide noodles, loaded with toppings for a satisfying meal.
Ingredients
11 items- All-purpose flour 400 grams (about 3 cups)
- Warm water 180 ml (about 3/4 cup)
- Salt 5 grams (1 teaspoon)
- Lamb leg meat 300 grams (10 oz)
- Lamb bones 500 grams (1.1 lbs)
- Dried tofu skin 100 grams (3.5 oz)
- Dried vermicelli, wood ear mushrooms, daylily buds 50g vermicelli, 20g wood ear, 20g daylily
- Cilantro and scallion 2 sprigs cilantro, 1 scallion
- Ginger 20 grams (0.7 oz)
- Sichuan peppercorns and star anise 5 g Sichuan peppercorns, 2 star anise
- Ground white pepper 3 grams (1/2 teaspoon)
Nutrition
Steps （7 steps）
In a bowl, mix 400g flour and 5g salt. Gradually add 180ml warm water (40°C), stirring into flakes, then knead into a smooth dough. Cover with damp cloth and rest 30 minutes.
Put lamb bones and meat in cold water, bring to a boil over high heat and skim off foam. Add ginger slices, Sichuan peppercorns, and star anise. Reduce to low heat, cover, and simmer for 1.5 hours until broth is creamy white and meat is tender.
Shred tofu skin. Soak dried vermicelli, wood ear, and daylily in warm water for 15 minutes. Tear wood ear into small pieces, remove tough ends from daylily. Cut cilantro into sections and slice scallion.
Oil a work surface. Knead rested dough, roll into a log, cut into 10 pieces. Roll each into a 0.5 cm thick sheet, brush with oil, rest 10 minutes. Take one sheet, flatten, pull evenly with both hands into a 60 cm long, 2 cm wide strip.
Bring a pot of water to a boil. Drop in the pulled noodles, cook over high heat for about 3 minutes until they float and turn white with no raw core. Drain.
Place soaked vermicelli, wood ear, and daylily in a large bowl. Top with cooked noodles, shredded tofu skin, sliced lamb, scallion, and cilantro.
Bring the lamb broth to a rolling boil and pour into the bowl until 80% full. Season with salt and white pepper. Add chili oil if desired. Serve immediately.
Tips
Rest the dough thoroughly and pull evenly for chewy, non-breaking noodles. Simmer the broth over low heat to achieve a rich, milky white color.
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