1. Slowly pour warm water with a little salt into the flour, and stir with chopsticks while pouring (the amount of water should be adjusted according to the water absorption of the flour, and stir with chopsticks while adding water. You can see that the flour has become flocculent, and there is no dry flour.)
2. Knead into a soft dough with your hands, grease the surface, cover with plastic wrap and wake up for half an hour (it does not matter if it is not smooth, it will be smooth after a while)
3. Chop the scallions, garlic seeds, and ginger
4. Pick and wash vegetables
5. After waking up the dough, divide it into 6 noodles. Sprinkle oil on both sides, and then press a stamp in the middle with a rolling pin
6. Add water to the pot and bring it to a boil. Pull the noodles into noodles. Didn't you just press a stamp with a rolling pin? By pulling the noodles long, it is easy to split the noodles into two noodles from the middle. Boil in a pot of boiling water, put the washed vegetables into the pot, and boil it again
7. Scoop out the noodles and green vegetables and place them in a bowl. For each bowl, put 3 tablespoons of soy sauce, 2 tablespoons of vinegar, a little salt and chicken essence, then add the chopped green onion, ginger, garlic, and sprinkle with chili powder.
8. Put the wok on the fire to heat up, pour in the oil and cook until it smokes
9. Pour hot oil on the chili peppers, and the aroma is tangy. Mix well and enjoy!
Tips:This noodle is easy to cook. Put it in a pot of boiling water and boil it, then put the greens, and then boil it out, but don’t cook it too badly, it won’t taste good.
