Ramen mixed with preserved egg
Ingredients: salt,lettuce,preserved eggs,salad oil,sesame oil,balsamic vinegar,soy sauce,flour,green and red pepper,wild mountain Pepper
Recipe Recommendations
- flour 100 grams
- preserved eggs 2 pieces
- green and red pepper appropriate amount
- wild mountain Pepper appropriate amount
- lettuce appropriate amount
- salt appropriate amount
- salad oil appropriate amount
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- hot and sour
- mix
- half an hour
- ordinary
Steps for Ramen mixed with preserved egg
1
Mix flour with salt and knead until smooth. Cover with plastic wrap and let stand for 20 minutes.
2
Put a few drops of salad oil on the panel.
3
Knead the dough evenly and let sit for 20 minutes.
4
Press the dough flat and cover with plastic wrap.
5
Cut the dough into finger-wide strips.
6
Slowly rub it into thin strips.
7
I thought it was too long, so I broke it into short paragraphs.
8
Pour the oil into the pan, heat until 40% hot, and fry the dough until golden brown.
9
Load it into disk.
10
Peel off the shell of the preserved egg, cut it into four pieces, and place it on the edge of the plate.
11
Cut green and red peppers and wild peppers into fine grains, minced garlic, and place in a bowl.
12
Add balsamic vinegar and soy sauce and mix well.
13
Pour the sauce on the ramen, drizzle with sesame oil, and garnish with lettuce.