Hand-rolled Noodles with Sauce Noodles
1.
Flour, egg liquid, water 70 grams, synthetic dough, need to wake up and then knead, repeated several times will be very smooth.
2.
Diced meat
3.
Prepare the noodles when you wake up, shredded cucumber, soybean paste, one hang pepper, diced meat, chopped green onion, and minced ginger.
4.
When it is a little bigger, roll it up and roll it, and push it twice from the middle with both hands.
5.
When rolled to a thickness of 2mm-5mm, fold back and forth repeatedly, cut in the middle, and cut into strips.
6.
Collect the upper layer and spread it out when you pick it up.
7.
Put the salad oil in the wok, heat up, add the diced meat, stir fry the minced ginger,
8.
Then add the soy bean paste. After stir-frying the grasshoppers, add sugar, fill a small bowl of water, and cook for about 3-5 minutes on medium heat. Add green onion to thick lake shape and turn off the heat.
9.
Bowling
10.
Boil the noodles in a pot under water, remove them after they are cooked, and use the cold boiled water prepared in advance for 2 times. Remove and serve.
Tips:
The harder the noodles and the stronger the noodles. My ratio is just right, but the noodles are not so hard. Firstly, the dough is synthesized and then the noodles are left for 2 minutes, and then repeated for 2 minutes. Repeated several times, it will be smooth soon.
