It's oily
By VicentaLakin
It's a classic pasta. It's easy and delicious. A wide-ranging noodle, with onions, garlic, cabbage, cuisine, pepper noodles, hot oil, stinging, stinging, a bowl of delicious noodles, chewing on the head, smelling on the dish, both of them, and eating on the west side! I'm sharing the Korean version of the oily noodles, which are also called "Yushi" in Korea and are a regular pasta for family members. It's simple, it doesn't have to be polished. In Korea, it's only in restaurants, and it's good not to do it at home. Self-powdering is the best option, and if not, the supermarket can buy it. I'm using my own powder today。
Recipe Recommendations
- high-gluten flour 400g
- warm water 240g
- garlic sprouts 25g
- leek 30g
- coriander 20g
- bean sprouts 200g
- oil 5 tablespoons
- soy sauce 3 scoops
- salt 3 scoops
- thirteen fragrant powder 1 scoop
- green onions half a
Steps for It's oily
1
Material requirements。
2
Garlic, cabbage, cuisine and onions are all cut to spare. Bean sprouts clean。
3
The flour is slowly filled with warm water, tumbled into groups for half an hour to an hour, preferably an hour. One or two times during the static course, to make the face tougher。
4
It's nice and smooth, and there's a little flour on the board。
5
it's made of a circle of an ellipse of 0.5 cm-0.8 cm thick. a small amount of flour can be spilled during the pasta. the large pieces of face were cut open with a knife according to the width they needed. if you want a very wide noodle, you're gonna have to cut it loose。
6
take a noodle, grab two hands, shake, shake on the board, hear the sound of “biang, biang, biang”, and rip it off, so the wide noodle is also called “biangbiang” and “pantsbag”。
7
That's good noodles。
8
Let's go。
9
Boil it up, sprouts it down, and then you can get it out。
10
The bottom of the bowl goes to the ravioli。
11
After the noodles have been pulled, put on the noodles fragrance, garlic seed, onions and a small amount of 13 incense。
12
And put on the dry pepper noodles. Hot oil in the frying pan, two spoons on the pepper, one spoon of raw and one spoon of vinegar while it's hot。
13
If you mix it evenly, you can eat it