Minced Noodles with Egg Sauce
1.
Prepare the required ingredients, chop garlic and chili, and pour the small noodles into a basin for later use;
2.
Pour a small amount of boiled water several times into the basin containing small flour, and stir it into a flocculent shape with chopsticks;
3.
Then wait for the dough to cool slightly, knead it into a slightly smooth dough, cover it with plastic wrap and let it stand for about half an hour;
4.
After proofing, roll the dough into thin slices;
5.
Prepare the sauce for frying: Put soybean paste, 1 spoon of sweet noodle paste, and half a bowl of water into a bowl, and stir evenly with a spoon;
6.
Cut the cooled thin noodle slices into thin filaments and put them in a bowl for later use;
7.
Immediately afterwards, knock the egg into a bowl, stir with chopsticks to produce dense bubbles;
8.
Heat oil in a pan, pour in the egg liquid, keep shaking the frying pan to heat the egg liquid evenly, and then stir continuously with a spatula;
9.
While stirring, break the egg cubes into small pieces and set them aside;
10.
Heat up the pan again, add minced garlic and chopped peppers, stir fry for a rich aroma;
11.
Pour in the pre-prepared sauce, boil on high heat and adjust to medium and low heat;
12.
Pour in the broken eggs and stir evenly;
13.
Keep simmering on medium-low heat for about 2 minutes, and the egg sauce will thicken;
14.
Pour the egg sauce onto the small noodles, stir well and serve;
Tips:
1. If the taste is usually light, you can also reduce the amount of soybean paste to avoid saltiness;
2. Shino noodles can also be replaced with noodles, which are equally delicious!
3. Small noodle flour must be boiled in water to stimulate its fragrance;
