Because part of the mung bean flour was added to the dough, I smelled the dough as I kneaded it, and I wondered if this kind of noodle would be too bad to eat.
But fortunately, the cooked noodles do not have any special taste. They are not much different from ordinary noodles. It is considered a success!!
Tomato and mung bean noodles
By SallieHickle
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Tomato and mung bean noodles
1
Pour ordinary flour and mung bean flour into a basin for later use.
2
Wash the persimmon, spring onions, ginger, and coriander for later use.
3
Put a little salt in the flour and beat in an egg.
4
Add appropriate amount of water and knead it into a slightly firm dough, cover and wake up for a while.
5
After the dough is awakened, place it on the face plate and press it flat.
6
Use a rolling pin to roll into large pancakes.
7
Fold the shapes as in the picture.
8
Cut into strips and shake.
9
Slice tomatoes, chop onions, ginger, and coriander.
10
Saute chives and ginger in a frying pan, add tomatoes and stir fry.
11
Add appropriate water.
12
Add the noodles after boiling water.
13
Sprinkle in coriander, refined salt, and pepper to taste before taking out of the pan.Tomato and mung bean noodles Make Tips
1. The dough must be slightly hard. If it is too soft, it will be difficult to roll. If it is too hard, the finished product will be harder. 2. Put less salt in the soup before adding noodles to prevent noodles from adhering.