Homemade Noodle Rolls
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Blanch the noodles with 280g of boiling water for 300g noodles and stir until there is no dry powder.
2. Wear anti-scalding gloves, knead evenly while hot, and cover with plastic wrap to prevent air drying.
3. Take the appropriate dough and roll it into a thick piece of about 0.7 cm, and cut out the irregularities around it.
4. Then cut it into small pieces about 0.6 cm wide and 3 cm long.
5. Use your palms to form a thick shuttle-like shape between the two pointed ends. This is the legendary "big" fish noodles. The real fish is smaller and thinner than this.
6. Knead all
7. Take the bamboo curtain used to wrap the sushi, fold it in three times, take a piece of fish, press it with a knife, and move it back to make a noodle roll.
8. Noodle roll finished product
9. Boil a pot on the water and steam for 7 or 8 minutes.
10. After steaming, pour it on the beater, let it cool for a while, and shake it open. The extra can be stored in the fresh-keeping box and stored in the refrigerator. It does not need to be thawed when eating, just put it directly in the dish and make it soft.
11. After the scrambled eggs with tomatoes are done, add the noodle rolls and stir evenly, and simmer for a while.
12. Out of the pot. You can also use cabbage shredded pork, zucchini, potatoes, beans, etc. for noodle rolls. There are many ways to do it.
