Purple Sweet Potato Conch Noodles in Bone Soup
1.
Mix water and steamed purple sweet potato at a ratio of 1:1, and whipped into a puree (you can add milk and eggs)
2.
Add a little salt to the purple potato mash (can improve the dough strength)
3.
Make it into a dough, which should be very hard (the ratio of flour to mashed purple potato is about 2:1)
4.
Cut the dough into thin slices with a knife and roll it out with an electric dough press
5.
Repeatedly, pressed into a thin sheet with regular edges (the machine keeps one gear unchanged)
6.
Stack the pressed dough pieces together (if the dough pieces are relatively dry, you can brush some water in the middle)
7.
Cut the dough into small squares 0.5*0.5 cm in length, and cover with plastic wrap to prevent cracking
8.
Take a small portion of the dough
9.
Put it on the sushi curtain
10.
With the help of a shovel, press from one corner to the opposite corner
11.
You can also directly use the thumb instead to complete this action
12.
Gently move the dough to form a conch (cat) shape. The finished conch noodles are packed in a fresh-keeping bag and stored in the refrigerator.
13.
Slice the tofu and fry it on both sides in a frying pan until golden brown
14.
Heat the pot and pour vegetable oil
15.
Add green onion, ginger, star anise and sauté
16.
Add a few pieces of pork spine, stir-fry until the color turns white, add the fried tofu slices
17.
Add enough water
18.
Simmer on medium and low heat for more than 20 minutes, skim off the slick oil on the surface, add appropriate amount of salt to taste
19.
After the soup is boiled, add the conch noodles
20.
Cooked (The thickness of purple potato noodles is slightly thicker than that of dried noodles, so it takes longer to cook)
21.
Put in the right amount of rape
22.
Add a little sesame oil to enhance the flavor, and put it out of the pot
