1. Add two eggs to the flour and mix well, then slowly add light salt water and knead the dough until it is ready to use. Knead the dough a little bit and cover the lid to wake up for about 20 minutes. Then sprinkle some flour on the panel, put on the dough and knead vigorously, and finally roll it into a thinner crust with a rolling stick.
2. Fold the rolled dough and cut into strips evenly with a knife. The width is controlled by myself. My husband likes to eat thinner, so he cuts some thin noodles, and the daughter likes to eat wider, so he cuts some wide noodles.
3. Sprinkle some flour on the cut noodles to prevent the noodles from sticking and make it easier to shake the noodles.
4. Lift up the noodles and shake them loosely to make the noodles distinct.
5. Add clean water to the pot and boil. After the water is boiled, add the noodles by hand, and then quickly stir them with chopsticks.
6. Fry the miscellaneous sauce in advance. (The practice is in my previous log and recipe)
7. The peas are also cooked in advance. (I originally wanted to dry peas, but there were only fresh green peas at home)
8. While cooking the noodles, adjust the sauce, half a spoon of soy sauce, one spoon of vinegar, two spoons of pepper noodles, one spoon of minced ginger and garlic, two spoons of chili in red oil, half a spoon of monosodium glutamate, one spoon of chopped green onion, and some water spinach.
9. Pick in the cooked noodles.
10. Scoop two spoons of miscellaneous sauce and sprinkle with chopped green onions.
11. Add two spoonfuls of peas, and the girl’s hand rolls out the hot and sour peas noodles.
12. Husband wanted to eat spicy miscellaneous noodles, so he made a bowl of it: half a spoon of soy sauce, two spoons of pepper noodles, one spoon of minced ginger and garlic, two spoons of red chili pepper, half a spoon of chicken essence, blanch some water spinach, pick and cook. His hand rolls out the noodles, scoops two spoons of miscellaneous sauce, and sprinkles with a spoon of green onion.
