Hand-rolled noodles

Overview

I made this bowl of hand-made noodles very thin, making it easy for adults, children and the elderly to digest.

Prepare flour, an egg, green onions, seaweed, ah! I forgot to take pictures of the salt and sesame oil.
Add the flour to the water and knead it with your hands first into dough ears and then into dough pieces.
Mix the noodles like this, with hand light and basin light. I didn’t wake up the dough and rolled it out directly.
Sprinkle flour on the chopping board and use a rolling pin to slowly roll out the dough. While rolling out the dough, sprinkle flour on the chopping board to prevent it from sticking to the chopping board.
After rolling out the dough to an even thickness, sprinkle some more flour, fold the dough into folds, and cut it into strips wider than the leek leaves with a knife.
Sprinkle with flour, shake it out little by little, and sprinkle with flour again. Hand-rolled noodles do the trick. Because it is a late night snack, I don’t add salt when kneading the noodles. If you want to eat it, just add some salt when kneading the noodles.
Cut green onions into finely chopped green onions, add appropriate amount of salt and sesame oil and set aside.
Add water to the wok and bring to a boil.
When the water is boiling, quickly break it up with chopsticks to prevent it from forming lumps.
When the noodles are cooked, add seaweed and pickled green onions, and finally add the beaten eggs. It’s out of the pot!