Fried Noodles

Fried Noodles

1. Ingredients: 150g plain flour, 75g water, 1g edible alkali.

2. Add edible alkali to the flour, pour the water little by little, stir with chopsticks while pouring, remember to pour the water into the flour all at once

3. When mixing to this level, when there is still a lot of dry flour under the basin, you must get started. Grasp the wet dough tightly with your hands, and then slowly pour the extra dry flour. Note: Each kind of flour has different water absorption properties, so why do you have to slowly pour the water, and finally get started, all to prevent the dough from being soft or hard.

4. Make a dough, don't knead it at this time, first cover it with the mixing bowl. Cover for about 2 minutes and then start to knead, knead for 1 minute, cover the basin again and wake up for 2 minutes, when it is time to open the lid and knead for about a minute, the dough is basically smooth. You don't need to knead all the time, it will be tired.

5. After kneading the dough smoothly, let's knead the dough into a round ball. You need to work together with your left and right hands. Turn the outer edge of the dough inside with your left hand.

6. After turning in the outer edge with the left hand, press the palm of the right hand firmly to the middle. Repeat the process of turning the left hand inward and pressing the right hand in the middle. After a few turns, it becomes a ball

7. Like this, let's roll it in one direction with a rolling pin.

8. We need to roll the dough to almost this size, roll it up and roll it

9. When you roll it up like this, remember that no matter whether you roll it clockwise or counterclockwise, you can only choose one direction.

10. After rolling, sprinkle corn on the face and fold twice. Sprinkle corn flour every time you fold in half to prevent sticking

11. Cut noodles: Hold a kitchen knife in your right hand, and place the palm of your left hand flat near the kitchen knife. The function is to help the noodles not to move.

12. When the noodles are ready, set aside and prepare the fried sauce: pork + green onion + carrots + shiitake mushrooms + Dongbei miso + greens are cooked with the noodles. Note: I like to use Dongbei or Shandong miso for the sauce. If you like to use sweet noodle sauce It can be used with soybean paste, depending on personal taste.

13. Use cooking wine for pork and grab light soy sauce.

14. Pour oil in the pan, add the pork and stir fry, continue to stir fry the carrots, mushrooms, and chopped green onion a few times, add the miso and light soy sauce, mix well and add a little water. If the color is light, add some dark soy sauce (I didn't add dark soy sauce). My sauce is relatively salty and I also added light soy sauce, so I didn't add salt in the whole process. When we make it, we have to look at the materials, so let's try the taste at this step.

15. Take a bowl and put a small amount of starch with a little water and mix well

16. Add the starch to the pot, stir while adding to make the fried sauce become thick, and then take it out of the pot.

17. Restart the pan, pour water in the pan, start rolling the noodles when the water is boiling, and when the noodles are almost cooked, add the vegetables to the boil, remove and add the fried sauce

18. Finished product

Tips:

I have used Dianjiang from Shandong, Northeast China, sweet noodle sauce and soy sauce. I generally like Shandong and Northeast, this depends on personal taste.
I don’t add soy sauce here (the sauce in the northeast is dark so you don’t need to add soy sauce)