Spring Platter Noodles
Combine lamb, lamb tripe, and yellow chive noodles in one pot. The dish is traditionally used to tonify the middle jiao and replenish qi, and is suited to conditions such as spleen-stomach qi deficiency and malnutrition.
Ingredients
White flour (soaked in water until fully hydrated, kneaded into dough, rolled thin and cut into noodles)
3000 grams
Lamb (cleaned, cut into 2 cm square pieces)
1000 grams
Lamb tripe (cleaned, cut into 2 cm square pieces)
500 grams
Eggs
5 pieces
Mushrooms (cleaned, each cut into two pieces)
200 grams
Chinese chives (chopped)
250 grams
Napa cabbage stalks (cleaned, cut into segments)
500 grams
Ginger
appropriate amount
Salt
appropriate amount
Ground pepper
appropriate amount
Cooking wine
appropriate amount
Vinegar
appropriate amount
Instructions
1
Prepare ingredients
Clean the lamb and lamb tripe, cut into 2 cm square pieces; clean the mushrooms, cut each into two pieces; clean the napa cabbage stalks, cut into segments; clean the Chinese chives, chop and set aside.
2
Make the noodles
Soak the white flour in water until fully hydrated, add the Chinese chives and salt, knead into dough, roll thin with a rolling pin, and cut into noodles.
3
Cook the noodles
Put the lamb pieces and lamb tripe pieces into an aluminum pot, add ginger and mushrooms, bring to a boil over high heat, then add the noodles, bring to a boil again, add salt, cooking wine, vinegar, and ground pepper, then serve.
