Laba Festival is Not Only for Porridge, But Also for Delicious Laba Noodles

Laba Festival is Not Only for Porridge, But Also for Delicious Laba Noodles

1. Prepare all kinds of ingredients

2. Dice pork and dried tofu and set aside

3. Dice mushrooms and onions for later use

4. Carrots, washed and diced for later use

5. Dried fungus, day lily, soybeans foam in warm water in advance

6. Foamed day lily and fungus, cut into pieces and set aside

7. Add eggs and water (80g) to natural flour, stir to form dough, knead it into a smooth dough, wake up for 20 minutes and set aside.

8. Wake up the dough, knead it into a smooth dough, sprinkle a little dry flour

9. Roll out into a 0.3 cm thick round dough sheet

10. Roll out the round dough, sprinkle a little dry flour, and cut into 10 cm wide

11. Stack them together and cut into diamond-shaped dough pieces 5 cm wide for use

12. Heat the pan, add a little oil, add ginger and a tablespoon of chili sauce, sauté

13. After the sauce is fragrant, add the sliced diced meat and stir fry. After the diced meat changes color, add the foamed soybeans

14. Stir-fry for 2 minutes, then add fungus, day lily, dried tofu, onion, shiitake mushrooms

15. When all the ingredients have reached 6 maturity, add salt, thirteen spices, and dark soy sauce to taste. After the seasoning is evenly stir-fried, add a little water and stir-fry until the juice is collected, set aside

16. Add water to the pot and bring to a boil. Pull the two ends of the diamond-shaped dough with both hands, slowly stretch it out and thin it, and put it into the pot. When the noodle sheet 8 is ripe, add the diced carrots. After 2 minutes, remove the noodles and carrots for later use

17. After 3 minutes, remove the cooked noodles and carrots, and top with laba simmered seeds.

18. In this way, the fragrant and unique laba noodles are ready