Nepeta lao noodles
By LeannBins
When you eat schizonepeta lao noodles, you will taste the taste of summer.
Recipe Recommendations
- flour 250 grams
- schizonepeta 50 grams
- eggs one
- salt 1 scoop
- sesame oil 1 scoop
- shisanxiang a little
- chicken essence a little
Steps for Nepeta lao noodles
1
Add water and salt to flour, mix into a slightly hard dough, and set aside.
2
After soaking for ten minutes, place it on the plate and roll it into dough.
3
When rolling dough, spread the dough with starch, so that the noodles made are smooth and not easy to stick. Roll it a little thicker and it tastes better.
4
Cut into noodles and set aside.
5
A handful of schizonepeta and wash it.
6
Only the young stems and leaves are left.
7
Put the cleaned schizonepeta into a large bowl, add thirteen spices, salt, chicken essence and sesame oil to set aside.
8
Add water to the pan and bring to a boil.
9
Beat one egg and set aside.
10
Pour the beaten eggs into the boiling water pan.
11
Pour the boiled eggs together with boiling water into a large bowl holding the schizonepeta, and heat the schizonepeta and use them as the topping for laomian noodles.
12
Use the remaining water to boil the noodles.
13
Cut the cucumber into thin threads.
14
Put the cold noodles into a bowl and pour garlic juice to season.
15
Pour on the catonepeta egg soup, cover the shredded cucumber on the surface, and have a bowl of laomian suitable for summer consumption.