Ramen with Dumpling Skin in Sauce
1.
Shred the mushrooms and fungus, slice the sausage, and divide the broccoli into small stalks
2.
Dumpling skins cut into long strips
3.
After pulling it out, it should have a layer of floating dry noodles for the dumpling skin itself, so it’s not afraid of sticking.
4.
Put the pulled dumpling skin noodles into boiling water and cook
5.
Take out the cooked dumpling skin noodles and put them in cold water on 2 sides, control the moisture and set aside
6.
Add oil to the wok, add green onion, ginger, garlic, and sausage slices and fry until fragrant.
7.
Add vegetables and stir fry, season with pepper and salt, then add a tablespoon of old soup, boil the water and starch to thicken, add a few drops of sesame oil from the pot.
8.
Pour the cooked sauce and side dishes on the cooked dumpling skin ramen and it's ready
Tips:
Boil water while pulling the noodles, because the dumpling skins pressed by the machine are all medium-high gluten noodles, and the noodles will shrink after a period of time. First boil water and pull the noodles to boil, so that it can be cooked quickly.
