1. First prepare the flour, water and salt
2. 200g flour and 1g salt
3. Add water 110g
4. Use chopsticks to stir into flocculent
5. Knead it into a dough, let it rest for 10 minutes, then knead the dough a few more times, and let the dough wake up for 30 minutes after it feels a lot smoother than before.
6. Pour the dough onto the table and knead it into a long strip, don’t knead it
7. Divide into small portions
8. Roll each portion into strips, apply more oil, cover with plastic wrap, and let stand for 2 hours
9. Take a portion, roll it out, and press it hard with a rolling pin
10. Take off the rolling pin, pinch the two ends of the noodles, and slowly stretch it, you can shake it twice on the table,
11. Then tear away from the very thin part of the indentation in the middle
12. Pour an appropriate amount of water into the pot and boil, put the torn noodles down, pull one another, and put all the noodles in order.
13. Put the cooked noodles in cold boiled water and cool them to drain the water for later use
14. Wash the beans and cut into cubes
15. Wash the lean meat and cut into small pieces
16. Pour an appropriate amount of oil into the pan and stir-fry the lean meat until its color changes. Add an appropriate amount of salt and stir fry evenly.
17. Add carob
18. Add appropriate amount of water, olive vegetables and chili sauce and stir-fry well
19. When cooked, add appropriate amount of sugar and stir well.
20. Pour the lean meat, beans, olives and vegetables into the noodles, mix well and start eating
Tips:1. Add a little salt when kneading the dough, the dough tends to become gluten
2. The dough does not need to be kneaded excessively
3. The kneaded dough must be awake
4. It is recommended to apply more oil to the small agent to prevent easy wrinkling during the pulling process
5. The oily noodles can be put in the refrigerator for several hours before pulling, and the noodles will taste smoother
6. Toppings can be made as you like
