Hand-rolled cold noodles with fried sauce
By LucasHarris
When the weather is hot, I have no appetite for anything, but cold noodles are still quite popular and refreshing!
Recipe Recommendations
- noodles appropriate amount
- Kurob appropriate amount
- cucumber appropriate amount
- cowpea appropriate amount
- eggs appropriate amount
- soybean paste appropriate amount
- oyster sauce appropriate amount
- sesame paste appropriate amount
- garlic appropriate amount
- sugar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- flour appropriate amount
- salty and fresh
- other
- an hour
- ordinary
Steps for Hand-rolled cold noodles with fried sauce
1
Dice cowpeas, shred carrots and cucumbers, and pour quail eggs (there are just no eggs, use them instead) into a bowl.
2
Add a small teaspoon of salt to the flour, knead into a hard dough, and soak for about 30 minutes.
3
Add a little oil to the pan.
4
Add cowpeas and stir-fry until ripe for six or seven.
5
Remove from another oil pan, add quail eggs, use chopsticks to divide, and serve out.
6
Remove another oil pan and add garlic and saute until fragrant.
7
Add the soy sauce, add a little water, add 1 teaspoon of oyster sauce and 2 teaspoons of sugar, and cook slightly over low heat.
8
Cook until the soup thickens, add quail eggs, and stir several times.
9
Add the fried cowpeas in oil, mix well and serve.
10
Put the carrot into an oil-free and water-free non-stick pan, stir-fry slightly, and serve out.
11
At this time, the sauce and vegetables to add the cold noodles are ready.
12
Roll out the dough into thin slices.
13
Fold the dough sheets.
14
Cut the folded dough sheets into strips to any width. I like to cut them thin.
15
After the cut noodles are cooked, pour them into a basin with cold water.
16
Finally, line the vegetables, add egg paste, and add a small teaspoon of sesame paste.