June Fresh Fried Noodles

June Fresh Fried Noodles

1. [Noodle sauce ingredients] 300 grams of semi-fat lean pork, 2 slices of purple cabbage, 1 tablespoon of June fresh, 1 tablespoon of olive vegetables, 1/3 carrots, 1/3 cucumbers, and a handful of soaked fungus.

2. Chop the pork into minced meat, add a little salt and cornstarch to marinate.

3. Heat the pan, add 2 tablespoons of oil, pour in the minced meat and stir-fry until cooked through.

4. Add 1 tablespoon of June Fresh and stir well.

5. Pour half a bowl of water for 3 minutes.

6. Add 1 tablespoon of olive vegetables and stir-fry evenly with some sugar (try the taste and adjust to the taste you like).

7. Collect the water and place it in a bowl.

8. Add salt to the flour, put some water first, and stir with chopsticks.

9. Continue to add water by hand and until the pot is light (be careful not to add too much water at once, so as not to make the dough too thin and unfavorable for rolling afterwards), and wake up for half an hour after reconciliation.

10. Roll out the dough slowly, using the palm of your hand to keep pushing from the middle to the 2 sides.

11. When rolling, remember to often use dry flour on the dough to avoid sticking together and inseparable.

12. After rolling out, spread some more flour on the dough, then roll up, shred and shake.

13. .........

14. Boil a pot of boiling water, roll out the noodles, stir with chopsticks to avoid sticking together, cover and cook for 5 minutes (leave the middle open to prevent the water from overflowing), pick up and rinse with cold water.

15. All the dishes are shredded, except for the cucumbers.

16. Roll the noodles on the bottom of the plate, arrange the vegetables and meat sauce in sequence, and sprinkle with chopped green onion and sesame seeds to start.