Green Vegetable Egg Noodle Soup (dumpling Skin Version)
1.
Prepare all the ingredients. Drain the water after washing the small greens for later use.
2.
Stack all the dumpling wrappers into a stack, cut them four times vertically with a knife, and cut them into strips, and then pull them into small noodles by hand.
3.
Beat the eggs into a bowl, add a teaspoon of fine salt and a teaspoon of cooking wine, and add chopped green onions.
4.
Add two tablespoons of warm water and beat well with egg custard or chopsticks. The taste of eggs with warm water will be more tender.
5.
Put an appropriate amount of water in the pot and boil on high heat until it boils, then put the noodles in the pot and cook. The noodles made of dumpling skin are very thin and easy to cook. Do not cook for too long, otherwise it will become mushy and taste bad.
6.
Take out the cooked noodles, wash off the surface starch with cold water, and then immerse them in a bowl of cold water to avoid stickiness of the noodles.
7.
Put 1 tablespoon of cooking oil in the pot. After the oil is hot, pour the egg liquid into the pot.
8.
Don't stir fry in a hurry. After most of the egg liquid in the pan is solidified, stir fry with a spatula. You don't need to stir fry into a large piece.
9.
Then pour two bowls of boiling water into the pot and bring the water to a boil over high heat.
10.
Take out the noodles soaked in cold water, drain the water, and pour it into the pot.
11.
After boiling again until boiling, add a few small greens. The small greens are very tender and easy to cook. Just boil them a little bit, don't cook them for too long.
12.
Then add salt and white pepper to taste, then put it in a bowl and serve.
Tips:
1. What I made is light flavored, and children can also eat it. If the adult tastes heavier, you can add soy sauce, hot sauce and other condiments according to your own preferences.
2. Small greens are easy to cook, don't cook for too long.
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