Hand-rolled green bean noodles
The snow kept falling, the weather outside was extremely cold, and the kitchen windows were covered with beautiful window grilles. I haven't eaten the mung bean flour I bought when I went to the supermarket with my husband a few days ago. I thought I'd make mung bean noodles and eat it at night. It's still hot after eating it.
Recipe Recommendations
- ordinary flour a
- eggs one
- kidney bean appropriate amount
- green onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Hand-rolled green bean noodles
1
One part of ordinary wheat flour and half part of mung bean flour. The specific amount is determined according to the family's meal intake. I used an egg and mixed it with a small amount of light salt water. The purpose of adding the egg was to add muscles, and so was the purpose of salt water. Because I am not very good at rolling noodles, it will be easier to succeed this way. Be careful that the dough should not be too soft.
2
Cut chopped green onion, ginger slices, shredded pork, minced kidney beans, and the black one is sea cucumber.
3
Saved dough, rolling pin, and that small cloth bag was made for me. I used mesh cloth and put sweet potato starch in it. When sprinkled on the dough sheet, it would not stick easily. If I used ordinary flour, the effect would be slightly worse.
4
The cut noodles are, hey, a little thicker.
5
I first stir-fry the onions and ginger, then add shredded pork, minced kidney beans, and diced sea cucumber, add water, and bring to a boil. Cook the kidney beans for more time to avoid unripe. After the kidney beans are ready, add noodles and open the pot., and finally add minced coriander. Because I took a picture of the noodles in the pan, it was full of heat and couldn't see clearly at all, so I didn't upload that step.
6
Let's start eating. Fortunately, the mung bean flavor is very strong.