Kuaishou Noodles

For a bowl of noodles, take half a bowl of water and add a spoonful of salt and mix well. Add water to the noodles in small amounts one at a time. Use chopsticks to stir into lumps while adding water, leaving some noodles at the bottom.

Knead the dough bit by bit, cover it and let it rest for five minutes. During this time, start washing the rapeseed and preparing other ingredients.

Blanch the rapeseed and drain it under cold water for later use. Chop the onion and garlic, prepare the chili noodles, and cut the ginger into shreds. Throw it away when eating.

Knead the risen dough for two minutes and roll it into a round cake.

Use a knife to cut into N finger-width strips, and apply cooking oil on them so that they are not easy to break after a while, and the non-stick panel is easy to operate and has toughness. Now you can boil water.

Use a rolling pin to roll the dough into a large long piece, and spread it out separately, otherwise it will stick easily.

After the water boils, add a little salt, put the dough pieces one by one, and stretch them before putting them.

Add half a spoonful of vinegar and a spoonful of light soy sauce to the bowl. Take the noodles out of the pot and put them directly into the bowl.

Cook the noodles for two or three minutes, take them out, put green vegetables on the side, put half a spoonful of salt, monosodium glutamate, green onions, ginger, garlic, and chili noodles in the middle. Heat oil in another pot, turn it off when it smokes, use a spoon to pour the oil on the seasoning, I used three tablespoons of oil. Stir and serve.

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