Hand-rolled Noodles with Edamame and Egg Crust

Hand-rolled Noodles with Edamame and Egg Crust

by White~Mist (from Tencent.)

4.9 (1)
Favorite
3

Difficulty

Easy

Time

15m

Serving

1

I especially like hand-rolled noodles. Sometimes I just have to deal with it for lunch alone. If I don’t want to deal with it today, I made a bowl of hand-rolled noodles for myself. Look at this attractive color! The taste is also top-notch.

Ingredients

Hand-rolled Noodles with Edamame and Egg Crust

1. Put a little salt in the flour and stir well with water.

Hand-rolled Noodles with Edamame and Egg Crust recipe

2. Knead into a smooth dough.

Hand-rolled Noodles with Edamame and Egg Crust recipe

3. Duck eggs, edamame, spare.

Hand-rolled Noodles with Edamame and Egg Crust recipe

4. Put the fat in the pot, turn on a medium-low heat, and boil the lard (there is no fat, you can also use the lard at home).

Hand-rolled Noodles with Edamame and Egg Crust recipe

5. When the lard is boiled, take out the fat, beat the duck eggs, and spread them in a pot to form egg skins.

Hand-rolled Noodles with Edamame and Egg Crust recipe

6. Make the egg skins small.

Hand-rolled Noodles with Edamame and Egg Crust recipe

7. Add edamame and stir fry together.

Hand-rolled Noodles with Edamame and Egg Crust recipe

8. Add salt, chicken powder and water, and cover the pot.

Hand-rolled Noodles with Edamame and Egg Crust recipe

9. Roll the dough into a beef tongue shape. (Sprinkle a little dry powder on the chopping board)

Hand-rolled Noodles with Edamame and Egg Crust recipe

10. Cut the noodles into noodles.

Hand-rolled Noodles with Edamame and Egg Crust recipe

11. After boiling, continue to cook for about 3-5 minutes, and then add the noodles.

Hand-rolled Noodles with Edamame and Egg Crust recipe

12. Cook until all the noodles float.

Hand-rolled Noodles with Edamame and Egg Crust recipe

Tips:

Salad oil can be used instead of lard, but the taste may not be so delicious.

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