Name: Seafood Hand Rolled Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 2 pcs Egg white; 200g Sea shrimp; 100g Squid; 50g Doubanjiang; 150g Red radish; 150g Green radish; 3 pcs egg; 20g shallot; 20ml Blending oil; A small amount Edible alkali; A small amount salt

Seafood Hand Rolled Noodles

by Yurun Begonia

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Noodles can invigorate the stomach and nourish the spleen. Regular consumption of noodles is beneficial to health. There are hand-rolled noodles, fresh noodles pressed by a machine, and dried noodles sold in supermarkets. Different processing methods have different tastes. If you want to say which is the best, it is of course hand-rolled. The thickness of the noodles is up to you. The original method is a bit tiring but the taste is the best. It tastes chewy. When you pick up a stick with chopsticks and deliver it to your mouth, the rich noodle aroma and smooth taste ...To make you feel a little bit of coolness, you who have no appetite will not refuse the bowl of cold noodles in front of you.

Seafood Hand Rolled Noodles

1. Prepare ingredients: put wheat flour in a small bowl, 2 egg whites, a small amount of salt and a small amount of alkali

2. Put egg white, salt and alkali into the flour

3. Wake up for a while after making a smooth dough

4. Roll into thin slices

5. Fold the dough in half

6. Fold in half again

7. Cut noodles into uniform width with a knife

8. Shake it open after cutting

9. Put water in the pot, put the noodles in after the water is boiled, tap water twice in the middle, and cook the noodles until there is no hard core

10. Remove the noodles, use cold boiled water to cool down and control the moisture

11. Prepare noodle sauce: cooked eggs, shredded radish, fried squid sauce, cooked sea prawns

12. Put the above ingredients into the cooked noodles to eat

Tips:
The dough should be slightly harder so that the gluten channel is not sticky. When the noodles are cooked, the water should be ordered two to three times after boiling.