Hand-made Noodles with Mixed Sauce
1.
Noodle ingredients: 600 grams of flour, one egg, 3 grams of salt, 150 grams of water.
Mix: Beat the eggs, add salt and water and stir well, then slowly pour into the flour, stir with chopsticks while pouring, until it looks like a snowflake, knead it into a ball and wrap it in plastic wrap and let it wake up for 25 minutes.
2.
Kneading: At this time, the dough is still dry and difficult to knead smooth, but don’t be afraid, as long as you knead it more slowly, you will find that the dough slowly becomes finer. Figure 1 After waking up, LG knead for about 15 minutes Figure 2 is completed, is it more delicate and smooth, and then covered with plastic wrap for proofing 30.
3.
Rolling: Use a rolling pin to slowly roll out the dough bit by bit. If you add too much water to the dough before, you will find that the dough and the dough are stuck together when rolling, then you will Spread the dough, sprinkle with dry flour, and continue rolling with a rolling pin until you think it's almost the same.
4.
Cut: Spread the dough and spread it with flour, then fold it into 1/2, then fold it into flour and spread it evenly 1/4, then fold it into 1/8, use a knife to cut into the width you want, then spread the noodles open. (3 people only need to use 1/2.)
5.
Boil: After the water is boiled, add the noodles. After the water boils again, cook for another minute (because my noodles are thicker), then put the noodles in cold water to cool down, and finally cool down in cold water.
6.
Stir-fried sauce: Peel the pork belly and cut into small dices, and cut the ginger into large slices. Heat the pan, add the lard, then add the ginger, garlic, and fat to explode the oil, remove it and discard it, add the lean meat, stir-fry and change the color, add a tablespoon of soybean paste and a tablespoon of sweet noodle sauce, then stir-fry for 2 minutes Add a small spoonful of rock sugar and continue to stir-fry until there is a big bubble in the pot and serve.
7.
Beat the two eggs to make egg skins and then shred them, shred cucumbers, and cut sausages into eight claws. Then, fry them in a frying pan and fry them until the surface becomes discolored. In the end, it’s left to serve, the deliciousness is out
Tips:
1. If you want noodles to be vigorous, add a little salt and egg when kneading the noodles. Sometimes you just want to eat the squishy noodles and just add water.
2. It is said that less water should be used when making noodles, which is true. I didn’t care about it before, but every time I rolled the dough, I had to put a lot of flour. This time I didn’t have it, but it is really laborious when kneading the noodles, so the amount of water in this recipe can be adjusted appropriately, haha!
3. Because my noodles were rolled out at night, I was afraid that the noodles would regain moisture, so I sprinkled a lot of dry powder on the cut noodles, and then covered them with plastic wrap. All three sides were covered tightly, and the other side was hollowed out with a rolling pin. Breathable, so that the noodles are neither too dry nor re-moisture to become dough.
4. If the dough is rolled out too much at a time, you can put the remaining dough in a fresh-keeping bag and store in the refrigerator, but you must sprinkle thick dry flour between the dough to prevent the dough from becoming a ball.
5. After the noodles are cooked, tap water is used for the first cooling, and cold water is used for the second cooling. If I use tap water for both times, I am afraid that I will have diarrhea if I have a bad stomach. Of course, I can use more cold water twice. Use cold water
6. When frying the sauce, I cut the bottom fat of the pork belly into cubes and squeezed the oil. The fat in the middle layer is made into the sauce with the lean meat, so it won't be oily or fired. I didn't add water when I was frying the sauce, so the sauce will be shiny and greasy. If I add water, it will be as watery as the sauce made before. Adjust according to personal taste!
