Hand-rolled noodles
Ingredients: chicken essence
Recipe Recommendations
- low-gluten flour 150 grams
- high-gluten flour 150 grams
- salt 10 grams
- warm water 150ml
- pork 100 grams
- green onions half a
- mushroom appropriate amount
- soybean paste 2 spoons
- water 300ml
- sugar appropriate amount
- coriander appropriate amount
- chicken essence appropriate amount
Steps for Hand-rolled noodles
1
Make dough and wake up for 1 hour. (Put it in the refrigerator when the room temperature is high)
2
Prepare meat, onions, mushrooms, and kidney beans according to the picture, and dilute the sauce with 300ml of water for later use.
3
Stir the chopped green onions in a frying pan to give out the fragrance.
4
Stir the meat and change color.
5
Fried kidney beans in the pan and change color
6
Finally, add the mushrooms and stir-fry, add the miso soup to boil. Season with appropriate amount of sugar chicken essence according to your taste and set aside.
7
Roll the noodles with the awakened dough. My rolling pin is small, so I roll it in 4 small pieces.
8
First roll it into a large piece of 2 mm.
9
Add some flour, fold it, and cut it into noodles with a knife.
10
You can cut it as wide as you like.
11
Cut them all for later use.
12
Use a large pot to boil most of the water, shake off the flour that sticks to the noodles, and take off the pot to cook the noodles. After boiling the pan, add 200ml of cold water and bring to the boil. Generally, order the noodles 3 times.
13
After taking out of the pot, apply cold water to control the water purification.
14
Divide into bowls according to each person, pour the prepared pickles on the surface, and sprinkle with cilantro.