Homemade whole egg noodles

Overview

——Summer Sweetheart This noodle is a recipe I came up with based on the Hong Kong Bamboo Sheng Noodles. Every time I make noodles, friends ask me about the recipe and method. Since the eggs are big or small, plus different brands, the water absorption of flour in different environments is different, etc., there is really no way to give an accurate amount. Today I edited the production process into a recipe. The amount of egg liquid is an estimate. Please adjust the dryness and humidity according to the actual operation.

Tags

• noodles
• chicken soup
• egg liquid
• high gluten flour
• salt
• sesame oil

Ingredients

Steps

1. 1 Add the salt to the flour and sift together. Pile the sifted flour into a hill as shown and dig it out.

   

2. 2 Add the eggs as shown in the picture. If a novice is not sure about the dryness and humidity, it is best to add the eggs in stages.

   

3. 3 Mix the egg liquid and flour evenly, remember not to knead it first, because flours of different brands and stored in different environments absorb different amounts of water. During the mixing process, if you find that it is dry, you can add eggs, and if it is wet, you can add flour. If it is kneaded all at once, it will be difficult to knead evenly when adding egg liquid.

   

4. 4 After mixing well, you can put it directly into the bread machine and choose to customize the kneading for 20 minutes. You can also ignore this step and roll it out by hand. The noodles will be smoother than those kneaded by machine (the operation is as shown below).

   

5. 5 Mix the egg flour and directly compact it with a rolling pin and roll it out.

   

6. 6 You need to repeatedly fold and press the skin. If you want to make noodles that are refreshing and elastic, this step cannot be omitted.

   

7. 7 After the dough is rolled out and smooth, cover it with a plastic bag and let it rest for ten minutes.

   

8. 8 Divide the rested dough into small portions and roll out as much as you like, as shown in the picture. Because I used a dough press to operate the next step, I didn't roll it very thin. If you don't have a dough press, you have to roll it very thin in this step.

   

9. 9 Sprinkle some dry flour on the surface of the rolled dough, fold it and cut into long and thin noodles. Remember to add dry flour, otherwise it will easily stick to each other after cutting.

   

10. 10 You can also use a machine to cut into long and thin noodles.

    

11. 11 Then boil water in a pot, add the cut noodles, sprinkle them and cook.

    

12. 12 The cooked noodles are non-sticky and have a very smooth and chewy texture.

    

13. 13 Put the cooked noodles in the bowl, add some sesame oil and mix well, spoon in the seasoned chicken soup, sprinkle some chopped green onion and serve.

    

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15. 15 Radish and Pork Noodle Soup

    

16. 16 Vegetable and meat noodle soup

    

17. 17 Sauerkraut and pork noodle soup

    

18. 18 Stir-fried squid noodle soup