Carrot Hand Rolled Noodles

Name: Carrot Hand Rolled Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; A carrot; 150g Ground meat; 150g water; 1g Noodle Soda; 2g salt; 1 tablespoon Doubanjiang; 1 small handful chopped green onion; a little Pepper noodles; Some starch

by Jane.Yang

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I used to eat Dad’s cut noodles from time to time at home. Dad’s cut noodles are particularly smooth, and with the meat sauce made by myself, it tastes like... Um! Can only aftertaste. Now when I work in other places, it is rare to go home several times a year, and during those few times my parents will prepare a lot of delicious food for fear that we may not eat well outside. I really wanted to learn from my father to make noodles, but kneaded the noodles but couldn't cut the noodles, so I changed the method and made hand-rolled noodles. "

Carrot Hand Rolled Noodles

1. How to make noodles:
Wash the carrots and cut into small pieces, add appropriate amount of water and stir into a thick slurry with a blender.

2. Add salt and flour alkali to the remaining water, pour carrot pulp and flour into the basin, and knead it into a smooth dough (do not add water at once, pour most of it first, and then determine whether to continue adding water depending on whether the dough is soft or hard). Slightly stiffer.

3. Cover the dough with plastic wrap and leave it for half an hour.

4. Take out the dough, knead it repeatedly on the chopping board, and knead it as much as possible. The noodles will be firmer. Roll the kneaded dough into thin noodles, sprinkle some starch on the noodles, and roll out the noodles as thinly as possible. Fold the noodles and cut them into noodles (with any width).

5. After cutting, shake the noodles and spread them out, and sprinkle some starch to prevent sticking.

6. Boil the pot under the water, cook it, and add your favorite sauce, it's delicious.

7. The practice of meat sauce:
material.

8. Add oil to the pan, heat the bean paste and sauté until fragrant, add the light green part, and then add the ground meat.

9. After frying the ground meat, add a small amount of water to boil, add the remaining seasoning, and then add an appropriate amount of water to the starch and add the chopped green onion.