Jade noodles

Overview

A few days ago, my mother-in-law saw this jade noodle when she was visiting her distant home and asked me to make it for her. No, it has been several days and I still think about it. I tried making it today. It tastes really good. It is crystal clear. It is really like its name. It has jade-like noodles. I don’t know why I suddenly think of Mo Shangren Ru Jade.

Tags

• snacks
• home cooking
• old man
• dinner with friends
• dinner
• high gluten flour
• light soy sauce
• oil
• oil chili
• sichuan pepper powder
• vinegar
• white sugar
• water

Ingredients

Steps

1. 1 Weigh the flour,

   

2. 2 Add an appropriate amount of warm water and knead into a dough. It can be slightly harder, but it must not be thin. Knead for about 10 minutes to allow gluten to form.

   

3. 3 Put the kneaded dough into a basin of water (the amount of water depends on your mood, as much or as little as you like)

   

4. 4 Just rub it with your hands, it doesn’t matter how you rub it, the gluten will be washed out soon,

   

5. 5 Until the dough no longer becomes smaller, strain the noodle soup and the rest is gluten (gluten is like a deflated balloon)

   

6. 6 Wash out the noodle soup and gluten, let the noodle soup rest overnight,

   

7. 7 The next day, pour away the clarified water on top, leaving the full starch part. (It doesn’t matter if there is a little bit left that can’t be poured clean.)

   

8. 8 Stir the caked starch evenly,

   

9. 9 Pour into a non-stick pan (if you don’t have a non-stick pan, just apply a little oil on the iron pan to prevent sticking)

   

10. 10 Heat over low heat, stirring constantly,

    

11. 11 Cook until the pot is completely clean and the noodle soup turns into a large ball of dough,

    

12. 12 Apply a little oil on the chopping board, take out the slightly cooled dough and place it on the chopping board,

    

13. 13 Also apply oil on your hands, (to prevent staining,)

    

14. 14 Knead the dough,

    

15. 15 Knead until the dough is smooth and even in color,

    

16. 16 Divide into quarters and roll into round bars,

    

17. 17 Squeeze all the water out of the gluten,

    

18. 18 Steam gluten and jade noodles together,

    

19. 19 Steam over high heat for 20 minutes,

    

20. 20 The finished jade surface is crystal clear, very beautiful and as gentle as jade,

    

21. 21 Cut into thin slices,

    

22. 22 Mix vinegar, white sugar, light soy sauce, oil chili pepper and Sichuan pepper powder, mix well, pour it on the cut jade noodles,

    

23. 23 Finally, add a little mint to garnish (coriander without mint is also acceptable)