Braised noodles with chopped pepper and mutton sour soup

Overview

Of all the seasons, my favorite is autumn. Although it has just entered autumn. The climate is very comfortable in the morning and evening. It is no longer as suffocating as the summer heat, and it seems unbearable without air conditioning. The gentle wind blows on the body with a slight chill. The world has changed in an instant, what a wonderful nature. I like the beautiful weather in early autumn, which makes people feel cool and comfortable. It is extremely comfortable and pleasant to wear summer clothes at this time~ The mat on the bed is also removed at night, and it is cool and pleasant to sleep with a thin blanket. The only thing needed is to be careful of autumn tigers. Autumn tiger is not a fuel-efficient lamp. You have seen its power before! You should eat more sour foods in autumn to increase the function of the liver and resist the invasion of excess lung qi. It has the effect of replenishing liver qi and astringing lung qi. In August and September, when the lung qi is at its peak, control the lung qi not to be too strong and strengthen the liver qi to solve the symptoms of sore throat, constipation, dry skin, mouth sores, coughing and other symptoms caused by autumn dryness. Mutton has the functions of tonifying the body, replenishing qi, sweet taste, hot nature, and diuretic. It is an ideal food for warming up the body, health care and losing weight in autumn and winter. Today I made the Braised Noodles with Chopped Pepper and Lamb Sour Soup. Eat the vegetables first and then the noodles. This will fill your mouth with freshness first, and then slowly taste the aftertaste, which will give you a long aftertaste~

Tags

• staple food
• pasta
• home cooking
• old man
• fast food
• beef soup
• cucumber
• knorr chicken powder seasoning
• mutton
• noodles
• oil
• pickled pepper
• very delicious
• garlic
• pepper

Ingredients

Steps

1. 1 grams of fresh mutton. Prepare more mutton. First rinse the mutton with clean water; then cut it into pieces and put it into a pot; boil water in the pot over high heat, remove the top layer of foam, and then simmer over low heat. When cooking mutton, add chili oil and dark soy sauce. After cooking, take it out, put it in a large bowl and press it with a heavy object, cool it completely and cut it into thin slices.

   

2. 2 Wash and slice cucumber

   

3. 3 Heat oil in a pot, add ginger and garlic and sauté until fragrant.

   

4. 4 Add the pickled peppers and sauté until fragrant. Stir-fry the pickled peppers until they are fragrant. Turn off the heat when the pickled peppers smell fragrant.

   

5. 5 Add 1 beef soup stock.

   

6. 6 Add boiling water and cook for 10 minutes to completely cook out the pickled pepper juice.

   

7. 7 I used dry noodles, so I boiled them in water beforehand.

   

8. 8 Boil water in a pot, add noodles, and after boiling, order boiling water three times in a row. The purpose of adding water is to lower the temperature of the water and allow the noodles to shrink appropriately when cooked. This way, repeated thermal expansion can create a good taste.

   

9. 9 Remove the cooked noodles and filter out the water, leaving only the noodles for later use.

   

10. 10 After the soup in the pot is boiling, scoop out the dry water noodles and spread them evenly on top, put them into the cooked sour soup and bring to a boil over high heat. Add chopped pepper. Put the noodles, turn to low heat and cover with lid.

    

11. 11 Turn off the heat and add 1 tablespoon of Knorr chicken powder seasoning.

    

12. 12 Add 1 tablespoon salt.

    

13. 13 Finally, add an appropriate amount of extremely fresh flavor.

    

14. 14 Sprinkle in pepper and green onions.