The First Experience of Braised Noodles---stuffed Noodles with Eggs
1.
Prepare the required materials.
2.
Put a little salt in the high-gluten flour, beat in an egg, add a proper amount of water and knead it into a slightly firm dough.
3.
After kneading the dough, cover it and wake up for a while.
4.
After the dough wakes up, continue to knead it into a smooth dough.
5.
For the specific method of rolling noodles by hand, see "Eggplant and Winter Melon Noodles" http://home.meishichina.com/space-302244-do-blog-id-231242.html.
6.
The beans are broken into pieces.
7.
Mince scallion and ginger.
8.
Put the green onion and ginger in the oil pan and stir-fry the beans for a while.
9.
After filling with water, bring the lid to a boil over medium heat.
10.
Pour out the soup for later use.
11.
Sprinkle half of the noodles and then pour half of the soup.
12.
Sprinkle in the other half of the noodles and pour in the remaining soup.
13.
Cover and cook until the noodles are cooked thoroughly, sprinkle with minced garlic, pepper, and salt to taste.
Tips:
1. The hand-rolled noodles made of high-gluten flour + egg + salt are more vigorous, and it is not easy to smooth the soup when it is cooked.
2. Don't turn the noodles into the pot, make sure the beans are on the bottom and the noodles on the top, so that it is not easy to stick to the pot.
3. Because it is made for babies, we try to keep the original flavor as much as possible, and you can mix in your favorite seasonings.
