Hand-rolled noodles
In the cold winter, come for a bowl of hot noodles ^_^
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Hand-rolled noodles
1
Dissolve salt and alkali in 100g of water, slowly add the water to the flour, and mix it into dough. You will find that the dough is very hard ^_^, the harder the better, so that the noodles will become stronger. Wake up for an hour or two after making up (this must be done).
2
After an hour or two, dice the cabbage and leeks, cut the meat into small pieces, and dice the ginger.
3
Roll out the dough into thin slices
4
Stack the thin slices, cut them into noodles, and make them thinner
5
Add twice the oil to the pan when frying, and saute the minced meat and ginger until fragrant
6
Pour in the shredded cabbage and stir fry for two minutes over high heat
7
Add three bowls of hot water (the bowls you will use to eat noodles later) and turn to medium heat.
8
Cook for another three minutes, add leeks, sprinkle with eggs, add two spoonfuls of salt to taste, and turn off the heat. Just soak in the marinade and make it.
9
Prepare a pot of water while making marinade in your spare time, which requires a little more. After boiling, add in the noodles and gently spread them with chopsticks. Cover the pot and boil the noodles.
10
Remove the cooked noodles immediately into cold water prepared in advance and cool it twice. Then pour out the water and the noodles are ready.
11
Pour the marinade on the noodles and start eating.Hand-rolled noodles Make Tips
1. Noodles should be cooked last because they need to be eaten immediately after coming out of the pot; otherwise, they will soon swell and lose their chewiness. Arrange your time so that the sauce and the noodles are ready simultaneously.
2. Noodles become thicker after boiling, so it is best to cut them a bit thinner.
3. Minced ginger is essential.
4. If you don't like alkali, you can omit it, but the noodles won't be as smooth or fragrant. Salt, however, must be added.