Oily Wide Noodles

Name: Oily Wide Noodles
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Flour; 1/2 Pitaya peel; 1 Cucumber; 5g salt; 2g Chili powder; 1 tablespoon Soy sauce; 10g Peanuts (fried); 3g pepper; 15g Peanut oil

by salila

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

1

I really like the gorgeous color of the dragon fruit. Every time I eat the dragon fruit peel, I just throw it away. I accidentally learned that the pitaya peel contains very precious nutrients-anthocyanins. Anthocyanin is a powerful antioxidant, more than 10 times stronger than carotene, and can be stored in human blood for 75 hours. Anthocyanins can enhance the elasticity of blood vessels, protect the inner walls of arteries, lower blood pressure, inhibit inflammation and allergies, improve joint flexibility, promote the regeneration of rhodopsin in retinal cells, improve vision, and have anti-radiation effects. Today, the color of the noodles made with dragon fruit peel and noodles is very beautiful. A bowl of noodles like this in summer is nutritious and appetizing. You can try it too.

Ingredients

200g Flour
1/2 Pitaya Peel
1 Cucumber
5g Salt
2g Chili Powder
1 tablespoon Soy Sauce
10g Peanuts (fried)
3g Pepper
15g Peanut Oil

Oily Wide Noodles

1. Fry the peanut kernels first, put a small amount of peanut oil in a non-stick pan, add the cold oil to the peanut kernels and stir fry over medium heat. Stir constantly, wait until the peanut kernels turn slightly yellow before they are out of the pot.

2. Take 10 grams of peanut kernels and chop them for later use.

3. Next, make the noodles: peel off the skin of the dragon fruit, and cut the flesh with a cross knife.

4. Take out the pulp, save the peel, and chop.

5. Put the puree in a food processor and add 2 grams of salt.

6. Add flour.

7. Use chopsticks to stir into a flocculent shape.

8. And form a slightly stiffer dough.

9. Roll out into 1 mm dough pieces.

10. Fold up the dough sheet and fold it like a folding fan.

11. Cut into lasagna.

12. Put the noodles into the induction cooker and cook them. After cooking, add a little peanut oil and mix evenly with cold water.

13. Put 10 grams of peanut oil in the wok, add the pepper, stir until the pepper is black, and take the pepper oil.

14. Put the noodles in a bowl, lay the cucumber shreds, add crushed peanuts, chili powder, chili oil, chopped green onions, light soy sauce, and finally pour in pepper oil. Mix well and serve.

Tips:
1. I didn't add water when making the noodles, the color of the noodles will become lighter if you add water;
2. Add a little salt when making noodles to make the noodles more chewy;
3. After the noodles are cooked, add a little peanut oil and mix well to prevent the noodles from sticking together.