Hand-rolled Noodles with Minced Meat and Eggplant
1.
Flour into the basin
2.
Add cold water to the flour. The amount of flour and cold water is basically 2:1, but it also depends on the water absorption of the flour. Hand-rolled noodles should not be soft, and a little harder is better. (This is the first trick) After kneading the dough smoothly, close the lid and leave it aside for about 30 minutes
3.
Use the time of 饧面 to deal with "Benger": remove the pork stuffing from the refrigerator and thaw it. It’s better if you use fresh minced meat or diced meat
4.
Clean the two round eggplants and remove the stems. The amount of eggplant can be controlled according to your own consumption
5.
Cut into cubes of 1 cm square, then soak in water, so that it can go dark when frying
6.
Take half of the good dough, knead it smoothly and roll it into a large piece about 5 mm thin
7.
Visually divide the dough into upper and lower equal parts, and evenly spread the fine corn flour on the upper part. If there is no corn flour, use flour.
8.
Fold up in half, then spread the cornmeal evenly on the bottom third
9.
As shown in the picture, after folding the dough sheet down, spread the corn flour evenly
10.
Complete the final discount
11.
Hold the noodles with your left hand and a knife in your right hand to cut out evenly thick noodles
12.
Use a knife to shovel the cut noodles onto the lid curtain, because there is cornmeal in the middle of the noodles, so the noodles will not stick together even if left for a long time
13.
Now let’s make the minced meat and eggplant boil: Put an appropriate amount of vegetable oil in the wok, pour the minced meat into it, stir-fry the meat on medium-low heat until the minced meat changes color
14.
Pour the diced eggplant into the wok and stir fry for a few minutes until it becomes slightly soft
15.
Pour in the right amount of soy sauce according to taste and continue to stir fry
16.
After the diced eggplant is evenly colored, you can add an appropriate amount of salt, add some hot water, cover, and simmer for a few minutes on medium and low heat;
17.
After the eggplant becomes soft and rotten, pour in a little oyster sauce, mix well, and remove from the pan
18.
The noodles can be cooked on another stove when making eggplants, and then warm or cold water will be more refreshing.
19.
The prepared minced meat, diced eggplant and boiled, fresh sesame oil
20.
Remove the noodles to control the water, and top with minced eggplant
21.
You can also add chili oil according to the taste, or eat with garlic, which is fragrant
Tips:
You can remember the two tips for not sticky noodles. One is that the water used for kneading is basically half of the amount of flour. The dough is slightly harder, and the noodles are more shaped and not easily broken; if the dough is too soft, the noodles will become soft and long when they are picked up into the pot. It is bad and rotten; second, it is best to use slightly thinner corn noodles when rolling noodles, which can absorb the moisture in the noodles, and because of the large particles, the space between the noodles is increased, which is conducive to air circulation and prevents adhesion; when cooking noodles, Shake off the cornmeal between the noodles with your hands, so that the noodle soup will be refreshed. Don’t throw away the noodle soup. After eating the noodles, add half a bowl of soup. It is very moisturizing. "Eat"; the amount of minced meat and eggplant boiled children can be adjusted according to your own situation; the time is planned as a whole, and you will soon be able to eat the fragrant and watery hand-made noodles!
