Cat ear noodles with egg sauce

The Zhajiang noodles were changed, and the noodles were replaced with cat ears.
It's the same delicious, and the noodles have a more muscular taste and a cuter shape. They are very popular among children.

Recipe Recommendations

flour 300 grams
egg white one
pumpkin puree 70 grams
egg yolk one
water appropriate amount
carrots a
cucumber 50 grams
eggs two
salt 2 grams
oyster sauce 10 grams
rock sugar 10 grams
sesame oil appropriate amount

sauced
cook
an hour
ordinary

Steps for Cat ear noodles with egg sauce

Place the flour in two pots, one with the egg white and salt, and the other with the egg yolk, pumpkin puree, and salt.

Add appropriate amount of water to the two flours to form a slightly harder dough and leave it for 30 minutes.

Knead the dough evenly into thin strips, take a small piece of dough, place it on a comb and push it with your thumb to make a green cat ear.

Make all the pumpkin dough in turn.

Then make all the white dough.

Spread dry powder on all cat ears and spread it out for later use.

Prepare ingredients for fried sauce.

Wash the carrots and cucumbers and dice.

Wok until the oil is heated, add in the egg liquid, saute until done, and set aside.

Add a little oil to the pan and saute the chives.

Add onion companion bean paste.

Then add the onion companion sweet flour sauce.

Stir fry the two sauces until fragrant.

Then add carrots and stir fry.

Add appropriate amount of water.

Pour in oyster sauce.

Add rock sugar and boil over high heat.

Thick sauce and add cucumber.

Pour in the scrambled eggs.

Pour in sesame oil.

Stir well and turn off the heat.

Boil water in a soup pot, put it in the cat's ears and cook it, remove it into a bowl and add the sauce.