Henan braised noodles

Prepare flour and eggs and set aside.

Put the edible alkali in a bowl and dissolve it with water.

Put the flour into a basin, break in an egg, and add an appropriate amount of salt.

Use chopsticks to stir the flour into dough.

Then gradually add water to form a dough of moderate hardness and softness. The dough that is initially kneaded does not have gluten yet, so it does not look smooth and needs to be rested for 20 minutes.

Knead slightly to form a smooth dough.

Divide the dough into small pieces and roll into long strips.

Use a rolling pin to roll the long strips into dough and set aside.

Coat each dough piece with cooking oil and place on a plate. Cover with plastic wrap and let sit for more than 2 hours.

After the dough is cooked, hold the two ends with both hands and pull the dough apart to make it longer

Fold the two ends in half, cut through the middle of the dough with your fingers, and stretch it again.

Adjust the dough according to the width you like. If you like it wide, just cut it once. If you like it thin, you can cut it several times, hang it on your fingers and stretch it to both sides.

The ingredients to prepare the soup today are chicken.

Wash the green garlic sprouts and coriander and set aside

Chop the green garlic sprouts and coriander into mince, shred the chicken and set aside.

Take a large bowl, add shredded chicken, coriander and green garlic sprouts, and add chicken essence. salt, white pepper and sesame oil.

Pour in chicken stock

Bring a pot of water to a boil and cook the noodles

Put the noodles into a large bowl, add chili oil and balsamic vinegar, and serve.

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