Three-shredded pumpkin noodle

These three-silk wide noodles were taken when I first bought the noodle maker. Because there were many photos, I didn't organize them or write them down. Since I moved back every dim sum appliance in my home one by one, my workload has become more and more. From an early oven and a cooking machine, later a bread machine, an electric egg beater, and now a noodle machine. The flour at home is eating faster and faster. I all revolve around these machines. If you have the highest utilization rate, you can still be considered a bread maker and a noodle maker. People often say: Eating more pasta will make you fat, but I, on the contrary, don't have to lose weight at all. Fortunately, I prefer doing it, and these machines also work non-stop. Therefore, sometimes people in food will ask questions such as whether to buy an oven or not. My answer is very simple, buy it if you like it. Then again, sometimes you think that the toaster is very useful and cannot be separated from it, but some of my little sisters have bought a toaster but don't use it frequently. The problem is: the family doesn't like to eat bread made by a toaster, because the skin is too thick. In addition, you need to find ways to perform multiple functions for these small appliances you buy. The bread machine can not only make bread, knead, and spread the dough to make buns, but also bake cakes, so that you won't use it. Haha! Okay, look at the broad side below.

Recipe Recommendations

Zizania appropriate amount
Jing Rou appropriate amount
edamame appropriate amount
chili appropriate amount
lettuce appropriate amount
cornflour appropriate amount
flour appropriate amount
pumpkin appropriate amount
water appropriate amount
cooking wine appropriate amount
salt appropriate amount
chicken essence appropriate amount

light
fried
an hour
ordinary

Steps for Three-shredded pumpkin noodle

Prepare three strands of ingredients.

Wash the meat and shred it, add salt, cooking wine and cornflour, stir well and set aside.

Wash the ingredients, peel off the shell of the rice bamboo leaves, and shred. Shred pepper.

Cut the parsley into sections.

Heat the oil in the pan, add the peppers, stir-fry quickly, and remove them for later use.

Heat the oil in the pan, add the shredded pork and spread it smoothly, stir-fry quickly, and remove it for later use.

Heat the oil in the pan, add edamame and salt, stir-fry, add some water, cover, simmer for 2 minutes, and remove.

Remove from another oil pan, add water bamboo and salt, stir-fry, add edamame, stir well and simmer.

Then add the pepper and shredded pork together.

Stir well and sprinkle with chicken essence.

Remove the pot and load it on the plate, and the three-wire production is completed.

Prepare noodle ingredients. Wash the pumpkin, peel and cut into slices.

Put the pumpkin in the microwave for 4 minutes, remove and cool slightly, and place it in the flour.

Knead the dough directly by hand with three light, and wake up with a fresh-keeping bag for 20 minutes. After that, rub it a few more times and wake up for another 10 minutes. Almost no water is added (the pumpkins are not pressed into puree here).

Wake up the dough, roll it thin with a rolling pin, and sprinkle with dry powder on both sides.

Roll it several times with a noodle machine.

Sprinkle dry powder on both sides each time, so that the dough becomes thinner and thinner until the required thickness.

Soon after the dough is pressed, relax the dough and roll it.

A pot of pumpkin lasagna is ready.

Bring the water to a boil, add the wide noodles, bring to a boil, add a bowl of cold water, until cooked, and remove.

Put the noodles into the prepared soup (put the shredded rice, salt, chicken essence, sesame oil and boiling water in a bowl) and top with cilantro.