Homemade Fried Noodles
1.
Prepare the dough one night in advance. In a large clean bowl, add flour and salt. Salt can make the noodles more gluten.
2.
Add water, stir the dough with chopsticks, and knead it with your hands until there is no dry powder. If it is not easy to knead at first, you can wait a few minutes and then continue to knead, and finally knead into a smooth dough, cover with plastic wrap and refrigerate overnight.
3.
Early the next morning, take out the dough from the refrigerator to warm it up, because the dough is stiff after refrigerating it overnight. Then we come to prepare the side dishes, what to put in the house. I cut a few slices of cabbage and a pepper.
4.
In summer, the temperature is high, and the dough can be warmed for more than ten to twenty minutes. Knead the warmed dough into a large thick noodle, sprinkle some cornstarch or flour on the chopping board, spread the noodles on the chopping board, and cut into finger-wide strips with a knife.
5.
Take one, squeeze the thumb and index finger of both hands alternately, and stretch it while squeezing it. Slowly, the noodles will grow longer.
6.
Find a large tray or baking tray or something, sprinkle some cornstarch, and then pull the noodles into the tray, which is about the same thickness as the dumpling skin. Sprinkle some starch at intervals to prevent the dough pieces from sticking together. At the same time, water started to boil on the stove.
7.
After the water is boiled, pour 1 tablespoon of corn oil first, then pour into the dough and cook, so that the dough will not stick easily. Use a spatula to pull a few times to disperse the noodles, then cover the pot and boil until it boils and cook for 2 minutes. Then add a bowl of cold water, then pull a few times with the spatula, cover and boil until it boils, and finally open the lid again. Cook for two or three minutes until the noodles are all floating and translucent, similar to cooking dumplings.
8.
Rinse the cooked noodles with tap water to cool down, and then dry.
9.
Pour a small amount of oil into the pan, heat it up, add the chili and cabbage, and stir-fry until it is broken.
10.
Pour in the noodles and stir fry a few times. I use a non-stick pan for frying. Normal frying requires more oil, otherwise it will be easy to paste.
11.
Add the shrimp paste, stir fry and mix well. If there is no shrimp paste, add salt and light soy sauce as usual.
12.
Taste the salty and light, add a little light soy sauce, stir fry and mix well. You can add oyster sauce, if not, don't add it. Finally, you can sprinkle some chopped green onions.
Tips:
1. Prepare the dough one night in advance, and take it out the next morning to warm it up. When the temperature is high, it takes more than ten to twenty minutes for the dough to warm up, and it may take longer when the temperature is low.
2. The normal way to pull the noodles should be to pull the noodles directly into the pot while boiling water. But the last time I made scissors noodles, I found that if the noodles fall into the pot, water will splash, the arms will not be protected in summer, and they will burn themselves, and secondly, they will be hot when they are facing the pot. So I found a big tray, grabbed the noodles first, and cooked them together later. Those with children at home can also participate together.
3. The side dishes are up to your liking, and what you have at home.
