Cuttlefish Ball Noodles with Sauce
1.
Mix the flour into a hard dough. Use a noodle machine to press it into a dough. Then press out the knife cut surface. Cut the cutting surface of the knife into a length of 15-20cm.
2.
Boil water in a pot, add the noodles to a knife and cook.
3.
Cool it with cold water.
4.
Prepare the ingredients for the sauce: concentrated stock, cuttlefish balls, seaweed, and green cabbage leaves. Cut the cuttlefish ball into cubes, chop seaweed and green cabbage leaves. Boil water in a pot, add cuttlefish balls and seaweed to a boil.
5.
Season with concentrated stock and appropriate amount of salt. Add a small amount of soy sauce to lighten it. Pour in water and starch to thicken the thick gorgon.
6.
Add green cabbage leaves. Bring to a boil to turn off the heat.
7.
Put it into a bowl and set aside.
8.
Put an appropriate amount of water surface in the bowl, and then pour an appropriate amount of cuttlefish ball with sauce. Ready to eat.
Tips:
1. You can use dried noodles or hand-rolled noodles.
2. Because there is no need for heavy colors, no old color palette is used. Just added a little light soy sauce.
