Beef handmade noodles
By CoyKessler
I made a big pot of tomato beef stew at noon, and there was still a lot of soup left in the evening. I originally planned to make dough noodles, but I remembered that I saw hand-rolled noodles distributed by others two days ago, so I also tried it. Although the food was not as strong as expected, it was still eaten a big bowl with the thick tomato beef soup. So I made a fool of everyone.
Recipe Recommendations
- flour two bowls
- water half a bowl
- sour and salty
- cook
- ten minutes
- ordinary
Steps for Beef handmade noodles
1
Put the flour in a large bowl, add some salt and mix well. Then pour water into the flour and mix well with chopsticks into small pieces.
2
Mix the flour into a smooth and non-sticky dough, and place it in a bowl for about half an hour.
3
Sprinkle dry flour on the chopping board, place the dough on the chopping board and flatten it (if there are too many dough pieces, divide it into several small dough pieces), and then roll it out with a dough stick into large dough pieces of moderate thickness.
4
Pat dry flour on both sides of the dough sheet, then lift and fold twice.
5
Cut into thin strips with a knife.
6
Then loosen the cut noodles. If the noodles are too wet, sprinkle dry powder on the loosened noodles to avoid adhesion.
7
After boiling the water, put the noodles into the pan, blanch them, pick them up, and place them in the bowl filled with beef soup. (If you're not afraid of trouble, it's best to put the noodles in cold boiling water and cross the cold river. The noodles will taste better. I was lazy and didn't do this.) Then put on the green vegetables and beef, and pour on it with two spoonfuls of beef soup. Eat while it's hot.