Brown Wheat Yangchun Noodles

Name: Brown Wheat Yangchun Noodles
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Brown wheat flour; 70g Shimizu; 2 pcs Mountain eggs; 2 pcs Chives; 2 tbsp Umami Soy Sauce; 4g salt; Some sesame oil; 1 tbsp lard

by Outstanding 1987

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The brown wheat flour selected today is from [Xinliang Nutritional Brown Wheat Flour] The wheat source comes from the beautiful and fertile Hulunbuir prairie at 48°north latitude. The unique geographical location and special climate environment have formed calcareous black soil. Due to the large temperature difference between day and night, the light The natural conditions for a long time have bred rare black wheat, which is rich in many kinds of trace elements.
Brown wheat has a unique aroma of wheat. The brown wheat flour milled by low-temperature flour milling has a brown color and strong aroma of wheat. It is suitable for making various staple foods, noodles, steamed buns, and buns.

Ingredients

150g Brown Wheat Flour
70g Shimizu
2 pcs Mountain Eggs
2 pcs Chives
2 tbsp Umami Soy Sauce
4g Salt
Some Sesame Oil
1 tbsp Lard

Brown Wheat Yangchun Noodles

1. Prepare brown wheat flour.

2. Prepare an appropriate amount of brown wheat flour, add 2 grams of salt and mix well.

3. Pour in water and knead into a dough, cover with plastic wrap and let it stand for 20 minutes.

4. Take out the dough, vent it again, knead it into a ball, cover it with plastic wrap and let it stand for 20 minutes.

5. Use a rolling pin to roll around and start rolling the dough.

6. Roll the dough to a thinner crust.

7. Sprinkle the dough with dry powder and fold it up.

8. Use a dough cutter to cut into strips of the same width.

9. Spread flour and shake the noodles to prevent sticking.

10. Prepare, chopped chives, mountain eggs, sauce bowl [umami soy sauce, sesame oil, lard]

11. Boil water in a boiling pot, add 2 grams of salt, beat in the eggs, and cook until solidified.

12. Add brown wheat noodles, cover the pot and cook until the noodles float.

13. Pour a spoonful of noodle water into the sauce bowl to dissolve the lard.

14. Add the noodles in a bowl, sprinkle with chives and serve.

15. Finished product.

Tips:
The dough should be harder than the dumpling dough. If the dough is soft, it is not suitable for molding and the noodles will lose their elasticity.
It's not very easy to roll when rolling. It will be easier to slowly and gently press around.
The noodles themselves have salt, so you need to add the appropriate amount of salt later.
The freshly rolled noodles are very wet, so they will be cooked through about 1 minute.
The sauce bowl is free to season according to your own taste.