Toon and Egg Hair Noodles

Name: Toon and Egg Hair Noodles
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 400g Toon; 3 pcs egg; 280g warm water; 4g yeast; Some oil; A small amount salt

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

3

When making pies, of course, I like big fillings. No matter what the fillings are, the more fragrant. At the same time, the crust of the pie should not be too hard. It should be of moderate thickness, soft and hard, and the crust is inhaling some filling soup. The juice, one bite down, the taste is just right, and the filling is full of fragrance.

It’s very simple to achieve these points. Usually I just make doughy pies, large fillings, no matter it’s meat or vegetable fillings, I don’t have to worry about getting cooked through this method. It is absolutely welcome.

Ingredients

400g Flour
400g Toon
3 pcs Egg
280g Warm Water
4g Yeast
Some Oil
A small amount Salt

Toon and Egg Hair Noodles

1. Melt the yeast and dough with warm water. About 1 hour, the dough will be twice as big. The dough of the pie is softer than the steamed bun. I used 400 grams of flour and 240 grams of warm water. You can adjust it according to the water absorption of your own flour, but don’t make the dough hard.

2. After the frozen toon is warmed, boil it with water. Don’t blanch it for a long time. The water will open the toon. After it is boiled, you can take it out and control the water.

3. The eggs are beaten and fried, and the egg cubes can be larger. The steamed buns are more fragrant.

4. Chop the toon, add the egg, add the cooking oil and salt

5. Just mix well. The toon egg filling does not need pepper and green onions, etc., the natural fragrance is just right

6. Dough slack and exhaust

7. Divide into small noodles, round and roll the skin, the skin should be thinner, less than half a centimeter thick, the size of the noodles is arbitrary