Hand-made mixed noodles
Overview
I really miss the dough made by my mother using a noodle mixer when I was a kid. She kneaded the dough first, then pressed it into thinner pieces, and put it into the dough rack of the noodle mixer. I saw the dough being pressed into a thin layer and came out, and then I changed it to the noodle rack. It was really novel to see the dough miraculously turn into noodles from the machine. The homemade noodles are chewy and chewy, and you have to drink up all the condiments and soup after finishing the noodles. Now that conditions are good, people are lazy and no longer have time to stir up the noodles themselves. I had a sudden idea to try making a hand-rolled interview, so I gave it a try as soon as I thought of it.
Tags
Ingredients
Steps
-
Add an appropriate amount of water and a small amount of edible alkali to the flour, which is slightly drier than the dumpling wrapper. Knead it vigorously. The longer you knead, the stronger it will become.
-
After the dough is mixed, roll it into a 3-4mm thick dough, sprinkle with a thin layer of dry flour, cut into strips of about 5mm, and pull it with your hands
-
Heat a little oil in a pan, sauté the ginger and garlic until fragrant, add two tablespoons of soybean paste and stir-fry until fragrant, then add the meat filling and stir-fry, add an appropriate amount of light soy sauce and pepper. Cut cucumbers and carrots into shreds and set aside.
-
Boil a pot of water and add the noodles after the water boils. The hand-rolled noodles will be cooked easily. You don’t need to cook them for too long, otherwise they will break easily and stick to the soup. Remove the noodles, add cucumber shreds, carrot shreds, meat filling, and sprinkle with chopped green onion.
