1. First, dice the meat, heat the pan and put the oil. Add the diced meat and stir-fry until it is mature, add the sauce and continue to stir-fry, add a little water. Pour into a bowl when mature.
2. Wash and peel the cucumber
3. Cut into shreds and put in a tray for later use.
4. The meat sauce and cucumber shreds are ready.
5. Add salt and water to the main ingredient, snow flour, and knead it into a slightly firmer dough.饧 to ten minutes.
6. After ten minutes, knead the dough smoothly and roll it into thin slices with a rolling pin.
7. Sprinkle fine corn flour evenly on the rolled dough to prevent sticking. Fold up the dough and cut into even strips.
8. Shake the cut noodles, shake off the corn flour on the surface, and place them neatly on the plate for later use
9. Bring water to the boiling pot and bring it to a boil. Put the noodles in without stirring, wait for the water to boil, and gently pull with chopsticks. Tap cold water twice after the water is boiled, and the strips will be ready in three minutes!
10. Put the cooked noodles on a plate, add the meat sauce and cucumber shreds made in advance. This delicious hand-rolled jjajang noodles is complete.
Tips:The meat sauce and cucumber shreds can be finished first or made with noodles.
