Name: 【lanzhou】shinzi Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1.5g Alkaline Noodles; 300g Flour; Some Shimizu; a little ginger; 2 tablespoons Soy sauce; a little Thirteen incense; a little Water starch; Some salt; 1 (medium size) potato; Some Dried day lily; 1 piece egg; 1/2 root carrot; Some tofu; 150g Pork belly; A few drops sesame oil; 1 tablespoon Cooking Wine; a little shallot; a little Chicken Essence; a little parsley; 4 cloves garlic; a little pepper; 2s spinach; Some Black Fungus

【lanzhou】shinzi Noodles

1. Add 300g of flour to 1.5g of alkaline noodles and 5g of salt and mix evenly. Pour in an appropriate amount of water and knead it into a smooth dough that is slightly harder than the dumpling skin. For more than half an hour.

2. Sprinkle a little corn flour (anti-stick) on the countertop, and roll the dough into rectangular slices. The thickness is according to your preference. You like to eat thicker rolls and thinner ones.

3. Fold up like a fan.

4. Cut into thin and thick noodles you like.

5. Set aside after shaking off.

6. Dried day lily and black fungus are soaked and washed in advance.

7. Peel and cut potatoes into small dices, peel and cut carrots into small dices, cut daylily into small pieces, cut tofu into small pieces, shred black fungus, and cut spinach into small pieces.