1. Put a stirring rod in the bread bucket and pour the flour. (You can also add a little salt to make the noodles more chewy)
2. Pour in water and stir a few times with chopsticks to prevent the powder from splashing out.
3. Select the menu-kneading-noodle dough (default 25 minutes) and press the start button.
4. Cover the tumbling dough, let it slowly mix the dough, and use this space to prepare the vegetables.
5. Peel the onion after soaking it in water, then cut it in half and soak it in cold water for about 20 minutes, so that it won’t be hot to the eyes. (You can soak in advance)
6. The stalks of the nepeta are removed and washed, the tomatoes are peeled and cut into pieces (tomatoes are easily peeled off when they are blanched in hot water), and the onions and spring onions are cut separately for use.
7. When the time is up, take out the dough from the bread bucket, sprinkle a little dry flour to prevent staining, and form a smooth dough.
8. Use a rolling pin to roll into thin slices.
9. Sprinkle an appropriate amount of dry flour on the dough to prevent staining, and fold it from one end.
10. Cut into strips about one centimeter.
11. Pinch one end to spread the noodles.
12. Sprinkle with a little dry flour and shake the noodles to prevent staining.
13. Put an appropriate amount of base oil in the wok, add the chopped green onion to burst the fragrance, pour in the onion and stir fry.
14. Pour the tomatoes and stir fry.
15. Pour in the soy sauce and stir-fry evenly.
16. Add a pinch of salt.
17. Add an appropriate amount of water.
18. Beat the eggs into the basin and mix well.
19. After the pot is boiling, pour in the egg liquid without stirring.
20. After boiling the pot again, turn off the heat and stir gently for a few times. (This way the egg tastes more tender)
21. After the vegetable soup is slightly cooler, pour the nepeta.
22. Stir well. (The vegetable soup just made is very hot. If you pour the nepeta at this time, it will burn the nepeta black and lose the original taste, and the taste of the nepeta will become very light)
23. Add water to the boiling pot, add the noodles when the water is boiled, shake the noodles while shaking to loosen the noodles.
24. After it's cooked, let it go with cold water.
25. Add a little salt to the garlic, pound it into a puree, add a suitable amount of cold water, pour in a few drops of sesame oil, stir well, and the garlic juice is ready.
26. Put the noodles on a plate, serve with vegetable soup, and drizzle with garlic juice.
27. In midsummer, eat a bowl of Nepeta Egg Lo Mee, which is particularly refreshing and delicious~~~
28. The faint fragrance of Nepeta~~~
29. Refreshing and appetizing garlic mud, do you drool~~~
30. It’s still home-cooked, easy to get ingredients, simple to cook, refreshing and delicious~~~
Tips:High-gluten flour must be used for flour. The water absorption of different flours is different. Please add water as appropriate. The hand-rolled dough has to be a little harder to be more chewy, easy to shape, and not easy to stick together. The cooked noodles should be immediately cooled with cold water to make them more tasty. The vegetable part can be replaced according to personal preference, as long as there is a lot of vegetable soup, it will be very tasty. Since the vegetables are filled with water, add a little more salt than usual when cooking. Nepeta can be eaten raw, the vegetable soup is slightly lowered to a little temperature, so as not to burn black and lose its flavor.
