Garlic noodles
By VicentaLakin
The memory of garlic noodles comes from childhood home. Remember every inflammation summer, when I ate the garlic noodles from Grandma's bowl, not to mention the smell. A major feature of the pasta: "Face-faced, greasy, greasy, greasy, and garlic-faced is a true expression of one of the great monsters of "noodle-like belts."。
Recipe Recommendations
- flour appropriate amount
- garlic appropriate amount
- chili noodles appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- hot and sour
- cook
- several hours
- simple
Steps for Garlic noodles
1
A proper amount of flour (which can be reduced depending on the size of the eating population) is taken, which is then mixed with water to the face。
2
Scratch the water with a smooth face. Covered with a half-wet evaporation cloth on the face of the dough and awakened for more than half an hour. The longer you wake up, the better the noodles
3
Noodles wake up and turn into a circle. Don't be too thin。
4
It was then cut into two fingers wide。
5
Then he will stubble it with a scepter, and it will stretch it wide。
6
You have to be even with your hands before you enter the pot. It's two or three times water in the middle. You can put some vegetables in the pot. Cooked noodles into a pot full of cool and white。
7
And then look at the making of garlic juice: prepare 2-3 head of garlic, clean and cut。
8
Based on individual populations, a modest amount of pepper pasta is added, with a small amount of extraction, salt and vinegar。
9
A proper amount of onions or garlic seedlings. Take the right amount of oil and heat it, and then pour it into garlic juice. At this point, garlic snorts。
10
Put the cooked noodles in garlic juice and you can eat them。Garlic noodles Make Tips
1. Make the dough slightly stiffer for a chewier texture; 2. Rinse the cooked noodles in cold boiled water for a better texture.