1. Add 200 grams of flour to an egg (add egg noodles to make it stronger) and make it well, cover it and let it wake up for 10 minutes.
2. I use a household noodle pressing machine, which is small and convenient. It is more assured than the cut noodles I bought, and it is even more incomparable with dried noodles.
3. Divide the dough into quarters and press flat.
4. First use the first gear and press the noodles several times until the surface of the dough is smooth.
5. After pressing all the noodles in the first gear, coat both sides of the noodles with starch (the noodles can not stick if the starch is pressed evenly, this is a coup).
6. Then press the dough in the 2nd and 3rd gears in turn, the thickness is almost the same, and start to cut the noodles with the fine gear (the household noodle machine is divided into two gears, width and thin, choose according to personal preference).
7. Place the pressed noodles in a basin for later use.
8. Chop the green onion, ginger and garlic.
9. Chopped pork stuffing, soaked fungus chopped finely.
10. Cut the cucumber into shreds and the cabbage into shreds or slices.
11. The sesame sauce is directly mixed with chili oil to make a spicy sauce.
12. Put vegetable oil in the wok and boil it with green onion, ginger, garlic, and stir-fry until cooked.
13. Add salt and soy sauce, pour in fungus and cabbage, stir fry evenly.
14. Add a little water to boil and simmer for a while, add the chicken essence, and the brine is ready.
15. Add appropriate amount of water to a frying spoon, bring to a boil, add the noodles, and boil with two points of cold water.
16. Spread the cooked noodles twice in water, remove them and place them on a plate, and put the shredded cucumbers (preferably chopped with coriander).
17. Pour the marinade directly into the bowl, then add an appropriate amount of sesame juice, and mix well.
Tips:There are many kinds of marinades for making marinated noodles, and changing to a marinade is another flavor.
