Vegetable and Shredded Pork Noodles
Overview
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Ingredients
Steps
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Wash the soup bones, boil to remove the blood foam, rinse well, put in a casserole, add onion, ginger and rice wine, bring to a boil, then simmer over low heat for about 1.5--2 hours, add a small amount of salt. The soup is ready.
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Wash the leg meat, cut into shreds, wash the chicken and vegetables under running water, mince green onions and shredded ginger and set aside.
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Boil the water in the pot and scald the chicken and vegetables until cooked.
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Put oil in an iron pot, heat the oil and stir-fry minced green onions and shredded ginger until fragrant, add shredded pork (marinated with rice wine for a while), add soy sauce, rock sugar, salt, and a little water after it changes color. When the meat is cooked, add tomatoes and a small amount of water, cover the pot and cook for another 5 minutes on low heat. The toppings are ready! (There is a little more salt than usual when cooking, so the noodles are bland!)
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The flour and water are mixed evenly, and the softness and hardness are moderate. Harder noodles will be chewy, but if they are too hard, the machine will break.
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Knead the dough and let it rest for 10 minutes, covered.
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A must-have in my kitchen, the electric pasta press! ! Knead the rested dough again, cut into slightly thick slices, start the dough press, put in the dough pieces, and see if the thin skin comes out, fold it and press again, repeat several times, the noodles will be very strong. After that, just press one side every time you adjust the thickness.
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I didn’t take a photo of the noodles being pressed out, sorry!
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Cook the noodles, take them out, ladle in the bone soup, add shredded pork and chicken feathers. A bowl of shredded vegetable and pork noodles with full color, aroma and taste is on the table! ! !
