Name: Sausage and Pork Fried Lump
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 1 piece pork; 1 Cucumber; 1 carrot; 2 pieces Starch-free sausage; 100g Cold water; Some chopped green onion; Some Vegetable oil; Some Soy sauce; Some salt; Some Chili oil

Sausage and Pork Fried Lump

1. All the ingredients are ready; all the dosages are adjusted according to their own consumption, mine is for 2-3 people;

2. When the flour is put into the basin, the amount of water is half of the amount of flour; the dough is either soft or hard; too hard and hard to chew; too soft, soft and crumbly and will mess up the soup when cooked; first stir it into floc with chopsticks Knead it into a smooth dough with your hands, and then cover with plastic wrap for about 15 minutes;

3. Using the time of the noodles, let's deal with the ingredients: the thin piece between the front buttocks I used, the sausage is basil flavored, and it's ok without sausage;

4. Cut the meat and sausage into fingernail-sized dices;

5. Cut cucumbers and carrots into small dices, and cut green onions into small circles;

6. Take out the good dough from the basin, put it on the chopping board and knead it;

7. Use a rolling pin to roll it into a large piece about 5 mm thick;

8. Sprinkle a layer of flour on the dough, hold a rolling pin as a ruler in one hand, and a knife in the other hand, and pull the dough into a wide strip about 8 mm wide;

9. Arrange the noodles and sprinkle them with flour so that they do not stick to each other;

10. Cut the noodles into pea-sized noodles and try to be even; knead the noodles on the chopping board with the palm of your hand, so that the edges of the noodles will become rounded;

11. Sit in a pot of water to boil, pour all the noodles into the water, stir and spread them with a spoon to prevent them from sticking together. When the water is boiled, cook for two minutes. If there is no white core, you can use a strainer to remove it. Come on, cool water is more refreshing;

12. Pour a little vegetable oil in the wok, and stir-fry the chopped green onion to create a fragrance;

13. Then put the diced meat and sausage into the pot and stir-fry to change the color;

14. Sprinkle salt and pour soy sauce. After the diced meat is colored, put the diced carrots in the pot and stir fry for one minute;

15. Put the drained gnocchi into the pot and stir-fry evenly;

16. Finally, put the diced cucumber into the pot, stir fry a few times, turn off the heat, the cucumber can be eaten raw, and finally add color and fragrance, do not heat, otherwise it will lose the crisp taste.

Tips:
1. The dough should not be too hard or too soft. The amount of water is just 50% of the amount of flour. The gnocchi should not be too big, it will expand after cooking; and it is too big to taste, and it will not taste good when eaten;
2. You can add more salt when cooking, if it is too dry, add hot water to increase the soup;
3. The cooked gnocchi is more refreshing after two times of cold water, not sticky or lumpy, but you must drain the water and do not soak in the water;