Tried noodles with sour soup
Ingredients: chicken essence
Recipe Recommendations
- high-gluten flour 500 grams
- tomatoes of 2
- day lily 100 grams
- fungus 50 grams
- eggs of 2
- spinach 100 grams
- onion a little
- salt a little
- chicken essence a little
- sesame oil a little
- vinegar a little
- salty and fresh
- skills
- an hour
- ordinary
Steps for Tried noodles with sour soup
1
Soak day lily with water
2
Black fungus is also soaked in water
3
Put a small spoonful of salt in the flour to make the noodles taste stronger
4
Mix dough with cold water
5
Mix the dough into a dough that is slightly softer than usual when making hand-rolled noodles, and knead it repeatedly with your hands into a smooth dough
6
Cover the dough with plastic wrap and wake for 20 minutes
7
Remove the dough, cut it into small dough, and rub the dough into small dough sticks
8
Brush the surface of the dough stick with a layer of oil, cover it with plastic wrap and wake up for 15-20 minutes
9
Take out the awakened dough stick and press it flat with your hands
10
Hold one end with each hand, gently pull and throw it onto the chopping board, so that the noodles can bounce and stretch with the help of the chopping board
11
Put water in the pan and bring to a boil. Put the shredded noodles into the pan and cook
12
Pick up another oil pan and pour the tomatoes in and stir-fry
13
Wait until the tomatoes are stir-fried with red oil, pour in the washed day lily and fungus and stir fry
14
Wait until the stir-fry is fragrant, add water or stock to cook
15
After boiling, turn to low heat and simmer for another 5 minutes to make the soup stronger, then add beaten eggs
16
Wait until the pan is boiled again, add spinach, add salt, chicken essence, and pepper to mix well
17
Finally, put the noodles into a bowl, drizzle with sesame oil, add appropriate amount of vinegar, pour the prepared soup on the noodles, and a bowl of hot noodles is ready