Sliced Noodles

Name: Sliced Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; a little salt; 1/2 White radish; 1 large piece Stewed beef; 1 large bowl beef soup; 1 parsley; 1 tsp Chili oil; 80g water; 1 tsp Alkali

by Asura ashura

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Lanzhou beef noodles are spread all over the country, so few people don't like the taste. Nanjing is a city where Hui people once gathered in the east, and many descendants of Hui people have carried forward the authentic ramen. Lanzhou beef ramen should be clear, two white, three red, four green and five yellow, with clear soup, white radish, red spicy oil, green coriander, and yellow noodles. "The soup mirror is clear, the meat is fragrant, and the noodles are fine." I can’t make ramen. I can do it!

Ingredients

250g Flour
a little Salt
1/2 White Radish
1 large piece Stewed Beef
1 large bowl Beef Soup
1 Parsley
1 tsp Chili Oil
80g Water
1 tsp Alkali

Sliced Noodles

1. White radish peeled and sliced

2. Blanch in boiling water until translucent and set aside

3. Add a little salt, 80 grams of water, and alkali to the flour and knead it well. Refrigerate for half an hour to relax

4. Use a sharp plane knife to plan the dough into the boiling pan

5. You can add some salt in the water, boil it until the noodles turn yellow, rinse it up, pick it up, heat the beef broth, beef, white radish, coriander and spicy oil, mix well and enjoy

Tips:
You can try to use a noodle press to make noodles by yourself. The ratio of flour to water or egg quality in the dough is 100:38-40. The texture of the dough is good and chewy.