Oily Noodles
1.
Fill the bowl with flour, prepare half a bowl of water, add water while stirring the flour with chopsticks, add a few drops of water at a time, add a few drops each time
2.
You don’t need to add water until the mixing is as shown in the figure, and start mixing
3.
Knead into a smooth dough, cover with plastic wrap and wake up for 30 minutes
4.
Divide the dough into small doughs of the size shown below, knead them into a cylindrical shape, brush with cooking oil, and continue to cover with plastic wrap to wake up for 20 minutes
5.
Sprinkle a layer of flour on the cutting board, roll the dough into a long strip, and make a mark in the middle.
6.
Hold both ends of the dough, carefully pull the noodles, and beat them on the chopping board while pulling (similar to Lanzhou ramen's beating ramen method) until it is pulled to the desired thickness and length, and torn along the pressed mark. Or use a knife to cut along the indentation, it will become a moderately wide ramen
7.
Boil the bean sprouts and green vegetables in the pot and spread them on the bottom of the bowl
8.
Boil the noodles in a pot and spread on the upper layer. You can cook the noodles that are pulled first, and you don’t need to pass water after they’re cooked, just transfer them to a bowl. After the noodles are all pulled and cooked, spread the minced garlic and chili on the top, put the oil in a pan, pour the oil on top of the chili and minced garlic after the oil smokes, quickly add light soy sauce, vinegar, and salt, and you can eat La!
Tips:
My noodles are thicker and rougher, but after a long time of cooking and the effects of the ingredients, they are also quite delicious. You can also make the noodles thicker or wider according to your own preferences. What I make is for one person, which is roughly the amount of one bowl for one meal. You can increase the amount as appropriate.
