Egg milk hand noodles
By VicentaLakin
Recipe Recommendations
- high-gluten flour appropriate amount
- eggs a
- milk appropriate amount
- salt a little
- pork appropriate amount
- mushrooms several
- garlic leaves a little
- sesame oil appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Egg milk hand noodles
1
Get eggs, flour and milk ready
2
Flour, eggs, milk, a little salt
3
Smuggled and flat
4
Squeeze a slightly smooth face and cover it for half an hour
5
When the face is still, the pork is sliced, the mushrooms are sliced and the garlic leaves are sliced
6
Take out the nice, quiet noodles
7
An appropriate amount of flour is placed on the panel, the face is opened to the thin skin with a cane, and some flour is distributed at any time to prevent adhesion. It rolls up its skin and flattens it, then rolls it in a different direction until it is sufficiently thin。
8
Try to be thin
9
Spray it on the skin and turn it into 10 cm
10
It's like cutting a lasagna, depending on the width you like
11
Shake away
12
The boiler boils open, the water is salined, and the following strips are drawn with chopsticks to prevent sticky bottoms and crumbs, which continue to boil, boil for a little two minutes, and quickly extract cold water (the noodles will be stronger) and dry water will be released
13
I'll boil the water, and when it's out, I'll put an egg in it
14
With meat and mushrooms
15
Put the noodles in
16
Salt, chickens, pelicans, perfume and garlic leaves
17
Here we go
18
Okay, let's have a bowl。Egg milk hand noodles Make Tips
Flour made of hand-carfed flour is best made with high-weed flour, followed by medium-weed flour, which cannot be used to make hand-weed flour. After salting and egging, it is important to rub, wake up for longer, and make the noodles a little harder, which makes the noodles harder. If you want to eat broad noodles, try to be thinner, so it can be thicker。