The Last Maik-follow The Footsteps of China on The Tip of Your Tongue to Make A Belt Surface
1.
Add a teaspoon of salt to the flour, beat in an egg, and prepare the dough
2.
Knead the noodles in warm water, stir with chopsticks while adding water to form a flocculent
3.
Knead it into a smooth dough, put it in a fresh-keeping bag and put it in the refrigerator for half an hour.
4.
I prepared the side dishes when I woke up to the noodles. I specially played it back. I saw that the topping of the old lady was made with tofu, fungus and carrots. I added several other ingredients, including shiitake mushrooms, carrots, tofu, cabbage melon, parsley, and diced meat. .
5.
All the side dishes are cut into small dices.
6.
When you knead the awake noodles, you will find that it will be particularly smooth.
7.
Roll the noodles, sprinkle with flour to prevent sticking, and roll them around into a circle.
8.
You can master the thin thickness well, usually when you roll it up to the middle of the bulge, it's almost the same.
9.
Fold up and cut the noodles, and cut into 3cm wide strips
10.
Shake the cut noodles
11.
Cook for a few minutes
12.
Transfer it to a bowl after it's cooked
13.
Pour the toppings (the process of making the toppings is omitted)
14.
Must be served with oily pepper
15.
Here is another finished picture to commemorate the last Mai Ke