Cold Noodles with Peanut Butter

Cold Noodles with Peanut Butter

1. Put 500 grams of high-gluten flour into a large basin, add eggs and water, a total of 210 grams, and knead it into a hard dough. Cover with a damp cloth and knead it smoothly after waking up for an hour.

2. Sprinkle an appropriate amount of dry flour on the countertop, flatten the dough, and roll it into thick round pieces.

3. Roll it out to a uniform thickness. The thickness is about 2mm.

4. Use a rolling pin against the plow to form even noodles. (Cut the noodles in your best method)

5. Add a little more water to the pot, boil, add the noodles.

6. Cook until boiling, and the noodles can be fished out when they float.

7. Transfer the noodles to a large plate, pour in an appropriate amount of sesame oil, mix well, and use a fan to cool for later use.

8. Put the peanut butter in a bowl, add an appropriate amount of sugar and stir well.

9. Add the right amount of water in portions and dilute to the same consistency as the yogurt.

10. Shell the shrimp, remove the shrimp thread, and wash.

11. Put the shrimps in boiling water and cook them out.

12. Pour garlic into a puree, add appropriate amount of water and stir evenly.

13. Mix the light soy sauce and vinegar at a ratio of 2:1, and dilute with an appropriate amount of water according to your taste.

14. Wash and shred cucumbers.

15. Put an appropriate amount of noodles on a plate, add shredded cucumber, shrimp, braised beef and boiled eggs.

16. Add water garlic water, vinegar sauce and peanut butter and mix well.

Tips:

When cooking noodles, there must be a lot of water and the fire must be high.
Eggs for making noodles can make the noodles more elastic and refreshing, and the amount of liquid should be increased or decreased according to the water absorption of the flour.