Belt Side
1.
First, knead flour and water to form a smooth dough, cover it with a damp cloth and let it rest for 20 minutes
2.
Wash the soaked fungus and tear it into small pieces
3.
The potatoes are also cut into small pieces
4.
Slice cabbage for later use
5.
Roll out the awake dough into thick rectangular slices
6.
Cut into small strips
7.
Take a small strip and use a rolling pin to roll out a long oval dough sheet (to widen it)
8.
Pour the right amount of sesame oil into the container
9.
Put the rolled small noodles into the sesame oil and put them one by one so that there is no adhesion between the noodles, wrap it with plastic wrap, and continue to wake up for 1-2 hours, longer time is better
10.
While awake, prepare the vegetables, heat up the oil pan, put the potato chips in and fry for a while
11.
Then add soup in
12.
Pour some soy sauce and bring to a boil, add pepper, salt, sugar and vinegar to enhance the flavor
13.
Pour the fungus and cabbage into the boil for a while, and finally put the shrimp skins in
14.
Use water starch to hook up the thinner and serve it out
15.
After the noodles wake up, boil water in the pot. After the water is slightly boiled, take one of the noodles, grab the two sides with your hands and gently pull and shake, the noodles are stretched into wide noodles.
16.
Put the pulled noodles into the pot one by one and cook (the action should be faster, otherwise the cooked noodles in the front are cooked, and the noodles under the back are still raw)
17.
Fish out the cooked noodles
18.
Pour the fried vegetable soup into the noodles, add a little coriander, and pour some chili oil on it.
Tips:
The dishes in the ingredients can be freely matched without being stuck in the format
The flour for ramen is best to use high-gluten flour, and medium-gluten flour is also good, but it takes a long time to wake up, so remember to put a small amount of salt in the flour
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