In the cold winter, come to a bowl of hand-rolled noodles, and you will feel warm and comfortable!
Hand-rolled noodles are characterized by uniform thickness and tough taste.
The cabbage appetites and digests food. After marinated, snow cabbage has a special umami and aroma, which can promote the digestion function of the stomach and intestines, increase appetite, and can be used to appease and help digestion. This dish tastes delicious and has the effects of improving eyesight, removing annoyance, detoxifying and clearing heat. It is suitable for people with red, swollen, hot and painful eyes. It is especially suitable for people with habitual constipation, poor appetite, and clear and irritable heart.
Potherb mustard contains a large amount of crude fiber and is not easy to digest. Children with digestive dysfunction should not eat more.
Hand-made noodles with shredded pork and vegetables
Recipe Recommendations
- high-gluten flour 750 grams
- pork appropriate amount
- eggs of 3
- potherb mustard appropriate amount
- salt 2 grams
- soy sauce appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- salty and sweet
- fried
- an hour
- simple
Steps for Hand-made noodles with shredded pork and vegetables
1
Beat 2 grams of eggs and salt into the flour.
2
Add warm water and stir well.
3
Knead the dough into a smooth, hard dough.
4
Cover the kneaded dough with a warm cloth and wake up for half an hour.
5
At this time, cut the pork into shreds.
6
Chop green onions, ginger, garlic, and peppers.
7
Chop the snow vegetables.
8
Roll out the dough on a board and sprinkle with flour.
9
Roll the dough on a rolling pin, open it a few times at a time, sprinkle with flour and roll it.
10
When rolling the dough thin, stack it back and forth layer by layer.
11
Cut into silk with a knife.
12
Pick up the top layer of noodles and shake the noodles open, sprinkle with flour to prevent adhesion.
13
First add pork fat meat into the pan and fry it until the oil is reached, then add green onions, ginger, garlic, and pepper and fry until fragrant.
14
Add shredded pork and stir-fry until the water is removed.
15
Add the soy sauce, stir-fry, color, and put on for later use.
16
Brush the pan clean, add a small amount of oil, add chopped green onion and fry until fragrant, then add cabbage and stir-fry until done.
17
Then add the shredded pork and stir-fry, add the chicken essence and pepper and stir well and set aside.
18
Add boiling water into the pan, add the noodles and cook until 80% done and remove.
19
Finally, put the cabbage on the noodles.Hand-made noodles with shredded pork and vegetables Make Tips
1. Add warm water in winter and cold water in summer when kneading dough. Don't add the water all at once, add it slowly, so that it will not only mix the dough with a strong taste, but also help control the amount of water added according to the humidity of the flour. Hand-rolling the noodles and hard points will make the noodles strong. 2. Add 2 eggs and 1.5 grams of salt to every 500 grams of flour. 3. You can't knead the dough well with strength. To knead the dough that is smooth and delicate, without holes and traces, the technique is the key. The basic steps are: knead it one after another, and then rub the dough inward. With the right technique, you can make a good face in 15 minutes. Generally speaking, the longer the dough takes to knead, the stronger the hand-rolled dough will be. 4. Cover the kneaded dough with a wet towel, let it stand at room temperature, and wake for 10 minutes to half an hour. This step cannot be omitted. It is the trick to making your hand-rolled noodles delicious. 5. When rolling dough, pay attention to the uniform strength of both hands, and roll the dough to the same thickness, so that you can cook it at the same time. In order not to stick to the chopping board and rolling pin, sprinkle some flour on the dough sheet every once in a while. 6. Stack the rolled round dough sheets back and forth one by one. If necessary, sprinkle some flour to prevent stickiness. 7. As for how wide the cut is, from the width of the leek leaf to one finger wide or even two fingers wide, it depends on each person's preference. 8. Shake them out immediately after cutting the noodles, sprinkle some flour, complete this last step, and you can cook the noodles. 9. The flour used to make hand-rolled noodles is best high-gluten flour, followed by medium-gluten flour. Low-gluten flour is not suitable for making hand-rolled noodles.