After gathering courage several times, I finally wanted to make hand-rolled noodles today. I only saw my aunt do it a few times before, but I never practiced it.
But soft bread, hard noodle soup, and hard noodle soup.
As for the ingredients, it's because there's only one onion left in the refrigerator from yesterday, half of the onion that escaped my clutches that were hidden very well yesterday, and the rest are frozen shrimp and squid, which is just fine for seafood... Hehe, it's still leftover.
Seafood handmade noodles
Recipe Recommendations
- flour 150g
- shrimp 7 rats
- squid appropriate amount
- onion half a
- green onion a little
- ginger a little
- shrimp skin appropriate amount
- white vinegar few drops
- sesame oil appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Seafood handmade noodles
1
Put the flour into a container, add a little salt (to add some flavor to the noodles) and a few drops of white vinegar (to help the noodles spread slightly), add water bit by bit, use chopsticks to stir the flour until it is flocculent, and there is dry powder around it. It doesn't matter. Rub it hard. My arms are still sore from the little flour. It is indeed a hard flour. You can add eggs if you want, but I didn't add them because I didn't have them. Beat the eggs and pour them on the dry flour, stir well before adding water.
2
Knead into dough, cover with plastic wrap, and then prepare the gravy.
3
Wash the squid and load it into a plate; wash the shrimp, use scissors to cut it in half from the catgut position. Pull out the catgut, and it becomes a human character. In this way, the cooked shrimp will roll to both sides, and the overall look is very large (you can see a little in the finished product picture, but it is not very clear), and the taste is quite adequate. Marinate the squid and shrimp with salt and pepper powder.
4
Chop chopped green onion, shredded ginger, onions, and mix them together.
5
Divide the dough into 4 portions (it can be rolled very large, so it is best to separate it, and it is easy to roll it evenly if it is smaller; there is basically no need to sprinkle flour when rolling it, and it will not stick to the plate and rolling pin if it is too hard), and roll it into evenly thin slices, thin enough to at least have a little paper-like touch. It must be consistent in thickness and easy to cook and taste. When cutting, sprinkle some flour on the dough sheet first, and then fold it, using the folding method of folding a fan sheet, not using the method of wrapping things, otherwise the noodles will not be easy to shake.
6
For a family portrait of the noodles, you need to shake them open; if you don't mix the noodles very hard, you can sprinkle some flour on the noodles to prevent the noodles from sticking.
7
Heat the pan with less oil, saute the ginger and onions until fragrant, add the onions over medium heat and stir fry.
8
Wait until the onions are soft, boil water, make sure the water is boiled before boiling, and then lower it on high heat. Boil the pan, add a little cold water, and boil the pan for the third time.
9
Stir fry the onions until soft, add the shrimp and squid, and continue to fry over medium heat for three minutes.10
Pour the noodles into a bowl, add stewed, add some boiled noodle soup, sprinkle with shrimp skins, and add some vinegar if you like. It tastes a bit like sliced noodles. You can also cook the noodles with cold water, add red oil and other seasonings, and eat them. Just thinking about it makes you drool.