Cuttlefish and leek noodles
By ChetAdams
Ingredients: leek,cuttlefish,eggs,MSG,pepper,onion,Jiang,flour,oil,soy sauce
Recipe Recommendations
- cuttlefish art. 1
- leek a little
- flour Yijianwan
- eggs one
- oil appropriate amount
- onion appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Cuttlefish and leek noodles
1
Add an egg to the dough
2
Add appropriate amount of water to make dough. Make the dough harder. If it is too hard, put some water in it with your hands (the effect of putting water out when it is hard is better than that of putting noodles when it is soft. The taste of noodles is better than Q)
3
Put the live dough aside and wake for about ten to twenty minutes, determined by the hardness of the dough.
4
Wash the cuttlefish and shred it
5
Cut the leeks into small dices
6
Add oil to the frying pan, stir-fry the shallot and garlic, add water to the cuttlefish (you must pay attention to the heat at this time, the cuttlefish will get old if the heat is too high), and then add salt, monosodium glutamate, soy sauce, and pepper powder to the inside. Color seasoning
7
Add diced leeks to the soup, cook for a while, and turn off the heat
8
Make your face soft
9
Roll the dough into a thin skin
10
Fold the thin surface and cut it into thin surface
11
Show off the cut noodles!
12
Cook the noodles, add cold water to serve in a bowl
13
Add the prepared soup to the noodles and start eating