T/WRSPCYHY 008-2020 Wanrong Famous Dish: Baodinga Daoerrou Noodles

Scope

Main Technical Content: 6. Production Process Requirements 6.1 Making Big Knife Noodles 6.1.1 Main Ingredients: 5,000g wheat flour, 2,000g drinking water, 40g baking soda. 6.1.2 Mixing Dough: Pour wheat flour into a container, add baking soda, and mix well. Gradually add water to knead the dough into a lump. Knead repeatedly until the dough is smooth and even. 6.1.3 Proofing: Cover the kneaded dough and let it rest for 30 minutes to even out the moisture and form gluten. 6.1.4 Flattening: Sprinkle a small amount of dry wheat flour on the workbench. Place the proofed dough in the center of the workbench. Insert the far end of the rolling pin into the groove and use the lever principle to repeatedly press the dough, making it more chewy and smooth. Finally, flatten the dough into a 1cm-thick rectangular sheet. 6.1.5 Rolling: Use two rolling pins to evenly press the dough from both sides, one side rolled onto the rolling pins while the other side is unrolled. Repeat this process until the dough is about 0.05cm thick and semi-transparent. Fold the rolled dough evenly on the workbench, sprinkle a small amount of corn flour between layers to prevent sticking, and smooth and compact it. 6.1.6 Cutting: Use the left middle finger with a protective glove to press and cut the noodles with a large knife, ensuring each cut is no more than 0.2cm apart. Store the cut noodles in a dish for later use. 6.2 Making Lamb Soup 6.2.1 Ingredients: 3,000g fresh lamb chops, 20g MSG, 10g white pepper, 10g Sichuan pepper, 2g fennel seeds, 3g bay leaves, 3g cinnamon, 4g galangal, 2g cloves, 2g star anise, 2g angelica, 1 piece of clove bud, 2g dried tangerine peel, 8g ginger, 150g salt, 200g cooking wine, 100g millet vinegar, 100g black bean sauce, and 250g cottonseed oil. 6.2.2 Preparation: - Trim and clean the lamb chops, then cut them into 1cm cubes. - Grind all seasonings (MSG, white pepper, Sichuan pepper, fennel seeds, bay leaves, cinnamon, galangal, cloves, st

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