Hand-rolled Noodles
1.
Soak the black fungus in advance
2.
Put flour, 170 grams of water and 2 grams of salt in a basin
3.
Knead the dough and wake up for 30 minutes (it's a bit rough at first, but it will be smooth after 5 minutes)
4.
Diced pork
5.
Diced carrots
6.
Diced cabbage
7.
Black fungus chopped
8.
Mix starch with 10 grams of water
9.
Put the oil in the pot to heat, add the diced meat and stir fry
10.
After the diced meat changes color, add the diced carrots and stir fry
11.
Add pepper powder
12.
Pour in soy sauce and stir fry
13.
Add the diced cabbage and diced fungus and stir fry for a while
14.
Season with salt
15.
Stir-fry for a while and then pour in water starch to thicken the glutinous rice
16.
Hold out
17.
Roll the dough into thin slices
18.
Fold it up, use flour to prevent sticking in the middle, and cut into noodles
19.
Shake off excess flour
20.
Boil water in the pot, add the noodles and cook, remove the cold water
21.
Put it in a bowl and serve with stewed
Tips:
1. The best flour for making hand-rolled noodles is high-gluten flour. Putting some salt in the dough will make it more gluten.
2. After kneading the dough, let it stand for half an hour, so that the rolled noodles will be more elastic.
3. When rolling the noodles, make the dough a little harder, so that the noodles that come out are beautiful and elastic.
4. When cutting noodles, you can determine the width of the noodles according to your preferences;
5. There should be more water to cook the noodles by hand. After the water is boiled, make the noodles again. Too many noodles are rolled at one time. You can add more flour and shake them, put them in a tightly sealed fresh-keeping bag or fresh-keeping box, and put them in Frozen in the refrigerator, and eat as soon as possible.
