Hand Rolled Duck Egg Beef Noodle
by Shun Lai Lai Lai Lai Lai Lai Lai
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Soak the bought beef and steak in water for half an hour to remove the blood
2. The fire is boiled to remove the scum
3. Prepare aniseed
4. Add scallion ginger, light soy sauce, fuel consumption, old sauce, salt aniseed
5. Change to low heat and simmer for 2 hours, and make hand-rolled noodles when stewing beef
6. Put 5 duck eggs into the bread machine
7. Weigh the flour and put 5 grams of salt into the bread machine to set the kneading function
8. Because it needs to be rolled by hand, the live noodles have to be hard, so that the rolled gluten is
9. Take out a small piece and knead it
10. Put flour on the dough to prevent it from sticking together when rolling
11. Keep rolling the dough thinly
12. Roll up the noodles with a rolling pin
13. Then stack them up layer by layer until they are all stacked
14. Then cut the folded quilt noodles, and shake the noodles apart
15. Follow the same steps to roll out the remaining noodles
16. Wash the rapeseed, break it in half (put the stems and then the leaves when cooking, to avoid over-cooking the leaves), cut the kelp into thick strips (I bought the kelp ready-made soaked and can be used directly)
17. Put clean water in the pot, boil the kelp first, then add the noodles
18. Put the rapeseed in when it's almost ripe, and then out of the pan
19. Put the beef broth in a bowl, dice the beef, put the noodles in, and you can start eating. The hand-rolled noodles are smooth and smooth, without additives, accompanied by thick beef. The meat and vegetables are too fragrant.
