Improved version of pimple noodles
I learned it from my mother-in-law, but for convenience, I made a little improvement and simplified it. My mother-in-law fried it, but I boiled it, and I like to eat it with soup in summer morning
Recipe Recommendations
- wheat flour appropriate amount
- mushrooms appropriate amount
- shrimp skin appropriate amount
- water appropriate amount
- pickles appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Improved version of pimple noodles
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1. Add water to knead the wheat flour into dough, kneading it as thoroughly as possible (so that it will be chewy) 2. Place the kneaded dough in the refrigerator and refrigerate overnight (knead it at night and wake up just the next morning)
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3. Remove the dough from the refrigerator and place it on the chopping board and knead it well (Sprinkle some flour on the chopping board to avoid sticking to the board), roll out the dough with a rolling pin, and use a knife to cut the rolled dough into thin strips (It's almost as thick as coarse flour.) 4. Pour the oil in the hot pan, add shredded mushrooms and stir-fry until the fragrance is fragrant, add pickles and stir fry, add a little salt (if the taste is not too strong, don't add it because the pickles are already salty), old wine, soy sauce, a little vinegar, pepper and stir-fry until the aroma is fragrant, add water, because it needs more water, because it needs to be directly to the face. 5. When the soup is boiling in the pan, add the cut noodles in the middle, add them one by one, otherwise they will stick together. You should use chopsticks to stir them up while adding it, so that the heat is even
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6. Cover the pan when you are done (If you feel that the taste is not good here, you can season it appropriately according to your own taste here.) 7. When you see the boiling in the middle, you can turn off the heat when the noodles are on the soup. Sprinkle some shrimp skins and serve on the plate. My mother-in-law stir-fry it first and then put some soup to boil it slightly, which makes it more delicious, but I just put it in the soup and cooked it for the sake of convenience, but adjusted the taste myself, mainly because the chewiness in my mouth has not changed. It's very chewy. If there's minced meat, you can put it in and keep up. In fact, it's very convenient to make.