You Can Also Eat The Sesame Leaf Noodles with Henan Characteristics

Name: You Can Also Eat The Sesame Leaf Noodles with Henan Characteristics
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 100g Minced meat; Some Thirteen incense; 30g (dry) Sesame Leaves; Some shallot; Some ginger; Some cooking salt

by Ange121

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

When I was a child, living in the countryside, every summer when I picked sesame leaves, I would follow my mother with a basket on my back, go into the sesame field to pick sesame leaves, take them home, wash them, blanch them and store them in the sun. The most common way to eat sesame leaves in rural areas is the noodles. Every time you eat, you pick up long sesame leaves from the bowl and send them to your mouth. The unique fragrance is unforgettable for a long time. But now the children born after 00 probably haven’t eaten it. It’s a coincidence that my mother just brought a big bag of sesame leaves a few days ago. A big bowl! Now I will share the practice of making noodles with sesame leaves. When you visit your parents during the Mid-Autumn Festival, don’t forget to let your children taste this folk special delicacy. I believe it will definitely make the children appetite! "

Ingredients

You Can Also Eat The Sesame Leaf Noodles with Henan Characteristics

1. Add 65ml of water to natural flour, stir it into dough, knead it into a smooth dough, cover it with a damp cloth and wake up for 10 minutes

2. Add the dried sesame leaves to hot water to soak, and the water can be passed over the sesame leaves (for a longer time, foaming can be carried out in advance)

3. Chop the shallots and cut the ginger into shredded ginger for later use.

4. Chop the shallots and cut the ginger into shredded ginger for later use.

5. After waking up the dough, knead it into a smooth surface, sprinkle it with a little dry flour, and roll it into a uniform thickness of about 1 mm (dry flour is continuously sprinkled in the rolling process to prevent adhesion).

6. After waking up the dough, knead it into a smooth surface, sprinkle it with a little dry flour, and roll it into a uniform thickness of about 1 mm (dry flour is continuously sprinkled in the rolling process to prevent adhesion).

7. Sprinkle a little dry flour on the rolled noodles, fold 4 layers, and cut into noodles about 3 mm wide

8. Sprinkle a little dry flour on the rolled noodles, fold 4 layers, and cut into noodles about 3 mm wide

9. Put the oil in the pot and heat it to 70% heat, add the shredded ginger and stir fragrant, add the minced meat to stir fry, 1 minute later add the dark soy sauce to color (or not add it).

10. Put the oil in the pot and heat it to 70% heat, add the shredded ginger and stir fragrant, add the minced meat to stir fry, 1 minute later add the dark soy sauce to color (or not add it).

11. After the minced meat is cooked, add chopped green onion and soaked sesame leaves to stir-fry, and take out three minutes later.

12. After the minced meat is cooked, add chopped green onion and soaked sesame leaves to stir-fry, and take out three minutes later.

13. Bring water to a boil in the pot, add the cut noodles

14. Bring water to a boil in the pot, add the cut noodles

15. When the noodles are ripe, add the fried sesame leaf minced meat, add salt and thirteen incense after two minutes, and it will be out of the pan.

16. In this way, a bowl of fragrant and fragrant sesame leaf noodles with local characteristics and mother's taste is ready. I definitely want to eat the next time after eating it once.

Tips:
1. Dried sesame leaves should be foamed with hot water three to four hours in advance.
2. The soaked sesame leaves need to be constantly rubbed by hand and washed repeatedly until the water is clear.
2. When noodles are boiled in water, do not add too much water, it is delicious if they are thin and thick.