Mixed Vegetable Scissors Noodles
1.
Add salt and alkali to the flour and mix well (a little salt and alkali can make the dough more gluten).
2.
Then pour in cold water, mix while pouring, and mix into a flocculent shape without dry powder.
3.
Knead it into a ball, which is rough at this time, cover it with plastic wrap, cover it with a damp cloth, and leave it on for 10 minutes.
4.
Knead the dough again after 10 minutes, and repeat it twice to get a smooth dough.
5.
Then spread a thin layer of oil on the surface of the dough, put it in a fresh-keeping bag, cover with a damp cloth, and leave it on for 30-60 minutes.
6.
Prepare the vegetables.
7.
Wash and cut vegetables for later use.
8.
The dough is very soft and elastic, and it is arranged into ellipsoids with slightly thinner ends.
9.
When the water in the pot is boiled until small bubbles appear, turn down the heat and start cutting noodles.
10.
After all the dough is fried, turn the heat to high, cook until all the noodles are raised, and boil again with a little water.
11.
Then put the cooked noodle fish into cold boiled water for later use.
12.
Heat oil in a pot, add cabbage, tomatoes and peppers and stir-fry until soft.
13.
Add fungus and stir fry.
14.
Add appropriate amount of salt and stir fry evenly.
15.
Stir fry with scissors noodles.
16.
Sprinkle with chopped green onion and serve.
Tips:
1. Don't let the water boil during the whole noodle cutting process. After cutting, turn on high heat and cook, so that the noodle fish is evenly heated.
2. Vegetables can be replaced with what you like.
