Name: Bean Noodles Squeeze Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250G bean flour; 250G Wheat flour; Some salt; Some Pork belly; Some oil; 1 piece Daylily; 10 Black Fungus; 10 Shiitake Mushrooms; Some starch; Some shallot; Some parsley; 2 pcs egg; Some Chili oil; Some ginger; Some garlic

Bean Noodles Squeeze Noodles

by Qiuyue0815

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Bean noodles in the northwest area generally refer to flour made from peas, low in sugar and fat, rich in protein, vitamins and essential amino acids. The nutritional value is quite high. There are also many ways to eat. This kind of bean noodle squeezing noodles introduced today is made by the special tool "squeezing noodles bed". Generally, such tools have metal racks and metal squeegees. This one in my house is made of wood. The characteristics of squeezing noodles are that they are as small as worms, soft and tasty. When eating, they are eaten with a spoon, even if they are eaten and drunk. One of the local people queuing up for breakfast, let’s see."

Bean Noodles Squeeze Noodles

1. This is a special tool for pressing noodles: pressing noodle bed and pressing noodle turn.

2. First prepare the marinade (this is the marinade for marinated noodles, which can be used for general pasta): slice pork belly; wash daylily, fungus, and fragrant ruin in water; slice green onion, ginger and garlic; mix thoroughly with starch and water.

3. Put oil in the wok, put ginger, pork belly slices, cooking wine in the oil, stir fry the color change, put the onion and garlic until fragrant.

4. Put dark soy sauce, salt, prepared day lily, fungus, and shiitake mushrooms. Put an appropriate amount of water and cover the pot.

5. When the brine is ripe, pour in the prepared water starch. Stir gently with chopsticks.

6. Disperse the two eggs and stir them evenly, then pour them into the pot in a circular motion, do not stir the marinade any more, wait for the remaining temperature to boil the eggs.

7. Put pepper, sesame oil, etc. in the interval. This marinade is ready.

8. This is the soy scallion juice that I like to mix with noodles. I made a little bit of it.

9. Half the bean noodles and wheat flour, and mix well.

10. Stir it back and forth with a shovel while pouring the water. Don't make noodles in advance, it's hard to sip it if it's too strong. How much and how much noodles to eat (the adjustable noodles that you like to eat hard noodles are fine, but this noodles is still soft and authentic)