Mushroom and diced pork and egg noodles
Ingredients: bean paste,salt,medium-gluten flour,mushrooms,pepper,cooking wine,soy sauce,sweet sauce,pepper powder,pig lean meat,whole egg
Recipe Recommendations
- medium-gluten flour 300 grams
- whole egg 90 grams
- pig lean meat 200 grams
- mushrooms 200 grams
- salt a little
- bean paste 1 tablespoon
- sweet sauce 1 tablespoon
- soy sauce 1 teaspoon
- cooking wine 1 tablespoon
- pepper 1 teaspoon
- pepper powder 1 teaspoon
- medium spice
- braised
- an hour
- ordinary
Steps for Mushroom and diced pork and egg noodles
1
Mix the noodle ingredients and knead into a smooth dough.
2
Cover with a damp cloth and allow to soak for 30 minutes.
3
Come and prepare the sauce when you are boiling. Cut the mushrooms into dice.
4
Cut the meat into diced pieces, add a little salt and marinate for 10 minutes.
5
Put 15 ml of oil in a wok, heat until 50% hot, add the diced pork and stir-fry.
6
Stir fry until the diced pork changes color, add cooking wine and bean paste and stir well.
7
Add sweet flour paste, pepper powder, and pepper powder and stir-fry well.
8
Add diced mushrooms and stir well.
9
Add 1 small bowl of water and cook until the soup is thick. Remove from the pan for later use.
10
Roll the boiled noodles into thin skin and cut them into noodles.
11
Cook the noodles. I usually cook it twice: blanch the water first, and then cook it once.
12
When cooking noodles, cut the shredded cucumber.
13
Pour the sauce on the noodles, add shredded cucumber, and you're done!