Oily Noodles
1.
Add a little salt and soda noodles to the flour
2.
Add cold water and noodles
3.
Wake up for 30 minutes after making dough
4.
Wake up for 30 minutes after making dough
5.
Knead the dough again, divide it into small pieces, knead it into finger-sized strips, place them on greased paper, brush them with a thin layer of oil, and wake up for more than 1 hour
6.
Take a small strip and use a rolling pin to roll it out a little longer and thin it out, along the long side, use the rolling pin to make a dent in the center of the dough sheet
7.
Pinch both ends of the dough with both hands and stretch it to the left and right. While stretching, hit the cutting board with the dough to help stretch it.
8.
The dents are getting longer and thinner with the stretching of the dough sheet. After stretching to the length of the cutting board, split the dough sheet from the dent from one end and easily divide it into two along the dent. It's just a noodle
9.
Each strip is operated like this, the noodles are cooked and fished out
10.
The noodles are topped with chopped green onion, ginger, garlic, spicy sauce, light soy sauce, and vinegar
11.
Heat the oil until it smokes, pour it on the noodles while it is hot, mix well, boil the pea sprouts, and make a side dish.
Tips:
1. Adding salt and edible alkali to the flour is to increase the ductility of the dough and make it easy to stretch;
2. The noodles need to be softer, so that they can be stretched easily.
