Although everything that should be done for the staple food has been done, people's creativity is endless, and inspiration will burst out accidentally. There are only two kinds of rice and noodles, but there are many varieties. After the difficult situation of having a day's water supply, I can finally concentrate on making the staple food and avoid the vegetables. Thanks to my friends for their encouragement, thanks to the accidental water cut, and thanks to a painting with butterflies, I have the butterfly face I have today.
Absolute originality, absolute debut. If there is a similarity, it is purely a coincidence.
Soup Butterfly Noodles
Recipe Recommendations
- flour 250g
- carrots a
- cucumber a
- coriander an
- cooked sesame 5g
- onion a short
- salt appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Soup Butterfly Noodles
1
Ingredients: flour, carrot, cucumber, spring onion, coriander, cooked sesame seeds. Add appropriate amount of water to the flour, stir and knead into a slightly harder dough, and wake for at least half an hour.
2
Wash carrots, cucumbers, onions, and coriander, peel the carrots. Shred green onions; part of cucumber is shredded and part of cucumber is cut into patterns; part of carrot is divided into three parts, shredded, chopped, and sliced; leave cilantro alone.
3
Divide the dough into two parts, knead one first, and roll it into a large dough.
4
Sprinkle with cooked sesame seeds evenly and continue rolling a few times to embed the sesame seeds into the dough.
5
Cut the edge with a pattern knife or other serrated edge knife.
6
Draw it horizontally and vertically and cut out many squares.
7
Tear the squares one by one, sprinkle with some dry flour, and wipe them flat with your hands to make them easy to tear.
8
Take out a square, arrange a few shredded carrot strips horizontally, and press hard.
9
Then fold the dough into a fan and fold it.
10
Clamp it with chopsticks in the middle and shape it.
11
Make other butterfly faces in turn, which is called Butterfly Face One.
12
Take another piece of dough, knead it well, roll it into skin, and evenly sprinkle with cooked sesame seeds and shredded carrot.
13
Continue rolling a few times to embed the material into the skin.
14
The method is the same as the butterfly face, cutting the edge.
15
Make the second butterfly noodles in turn.
16
The scraps can be kneaded together, rolled out to continue making the butterfly dough, and the rest can be directly added to the dough.
17
Heat the wok and add a small amount of oil.
18
Hot frying pan with shredded green onion
19
Add enough water (because the noodles are cooked twice), add the concentrated soup base and appropriate amount of salt, and bring to a boil over high heat.
20
After the water boils, the butterfly surface drops down, or it can also drop down together.
21
After the butterfly noodles are cooked, take out, add shredded cucumber, cucumber slices, coriander, etc., and pour into the soup.
22
Next butterfly face two.
23
Butterfly noodles are out of the potSoup Butterfly Noodles Make Tips
The dough wrappers can be rolled slightly thinner and cut a bit smaller for a prettier look. You can add seasonings according to your own taste; since I added stock, there is no need to add a lot of seasoning.