1. Prepare the ingredients
2. Add 10g of salt to the flour, slowly pour in boiled water, stir with chopsticks when pouring the water until there is no dry flour
3. Knead the flour into a smooth dough, cover and let for 20 minutes
4. Chop the shallots and garlic and set aside
5. Rapeseed is cleaned and set aside
6. Roll the proofed dough into a pancake
7. Spread a small amount of dry flour on the top and bottom of the dough, fold in half, and cut into 0.5-1cm wide noodles with a dough cutter
8. Gently stretch the noodles with your hands and squeeze them between your index finger and thumb
9. After the noodles are done, sprinkle with dry flour, gently pick up and shake to make the dry flour adhere to the noodles evenly
10. Put a little salt, chicken essence, light soy sauce, vinegar, sugar in the bowl, and adjust the taste according to your own taste
11. Boil the rapeseed
12. Cook until the leaves are soft, 2-3 minutes
13. After removing the vegetables, put the noodles into the water and stir gently with chopsticks to prevent stickiness
14. Cook on medium heat until there is no raw noodles in the middle of the noodles, remove and place in cold water to cool
15. Put the noodles in a bowl
16. Arrange the rapeseed, sprinkle onion, garlic, and chili noodles
17. Heat oil in the pot, medium heat to 70% of the oil and turn off the heat
18. Drizzle the oil on the chili surface and serve
Tips:Diners who don’t know how to roll noodles can buy hand-rolled noodles in supermarkets
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