Oily Noodles
1.
Flour is mixed with salt and water to form a dough. If you are not sure, you can pour clean water little by little and adjust the amount of water according to the characteristics of the flour. Cover with plastic wrap and wake up for half an hour, knead until smooth.
2.
Cut the dough into quarters evenly.
3.
Roll each portion into thin strips, grease both sides and place on a plate.
4.
Cover with plastic wrap and wake up for two hours.
5.
Wash the rapeseed.
6.
Cut each half in half and cut into quarters.
7.
Boiled water. Put a drop of oil in the water to make the color brighter and emerald green.
8.
Wash mung bean sprouts.
9.
Boil the water and spare it.
10.
Take out one side and press it flat.
11.
Use chopsticks to make a clear mark in the middle.
12.
Pour clean water into the pot and heat it to prepare the noodles. Begin to pull the noodles, stretch out from the center with your hands, slowly stretch, pull the two ends and beat the panel, continuously stretch, and adjust the width and thickness according to your preferences.
13.
Tear apart from the mark left by the chopsticks in the middle, it becomes two pieces.
14.
Prepare other ingredients.
15.
Cook the noodles.
16.
Top with light soy sauce, balsamic vinegar, and top with rape, bean sprouts, chives, minced garlic, pepper powder, chili flakes, and salt.
17.
Heat an appropriate amount of vegetable oil in a wok to 80% heat, and evenly pour over the chili flakes and other ingredients in two portions. After the sound of sizzling oil, the smell of the kitchen is overflowing, immediately arouse your appetite, and enjoy the food to your heart's content!
Tips:
See the text for details on how to draw the face, or refer to various videos. Please ignore the hand position in Figure 12-13. It is just a camera assistant watching TV. After pulling half of the face, he puts the face in his left hand, and then washes the hand of the poor food blogger who is taking pictures with his mobile phone in his right hand:)
