Hot and Sour Bean Sprouts Noodles-----------appetizing Noodles for Summer
1.
Put 2 grams of salt and water in the flour and knead it into a ball. Don’t have to knead it smoothly, let it sit for 10 minutes (don’t knead desperately at this time, it will be easy to knead after a while) and let it stand for 10 minutes, then knead a few more times to see if the dough is now lighter than the previous one. Cover with plastic wrap and let the dough wake up for 30 minutes.
2.
Pour the dough onto the table and knead it into a long strip, do not knead it, and divide it into small doses.
3.
Roll each portion into strips, spread the oil, cover with plastic wrap, and let stand for about 1 hour.
4.
Taking advantage of this time, just make the noodle toppings, dice potatoes and onions, and wash the bean sprouts (add salt, green onions, ginger, and cooking wine in the minced meat and stir well.
5.
Put edible oil in the pan, add the minced meat and stir-fry, stir-fry until the minced meat changes color, take it out and set aside.
6.
Boil the bean sprouts in water.
7.
Put cooking oil in the pot, add onions and stir fry.
8.
Stir-fry until the onion is fragrant, add potatoes and stir-fry.
9.
Add the stir-fried minced meat.
10.
Add bean sprouts, stir evenly, add salt, garlic paste, Pixian bean paste, hot and sour tomato sauce, and chicken essence, stir evenly.
11.
Put in an appropriate amount of water.
12.
Cook for 3-4 minutes, and the soup is about to dry.
13.
Take a portion, roll it out, and press it firmly in the middle with a rolling pin.
14.
Pinch the two ends and stretch them slowly. You can gently shake them twice on the table (if you feel a bit uneven, you can use your hands to flick from the beginning to the end a few times.
15.
It can be torn off at one end, and connected at the other end, the noodles will become very long. Take out the next good noodles, put in the toppings, and stir evenly.
Tips:
Do not drain the soup for the toppings, save some soup to eat with the noodles, the taste is particularly delicious.
