Hand rolling stewed noodles(shou gan da lu mian )

Hand rolling stewed noodles

Introduction:

"Cold winter, a bowl of hot noodles^_ ^”

Production steps:

Step 1: dissolve salt and alkali in 100g water. Slowly add water to flour and make a dough. You will find that the dough is very hard^_ ^The harder, the better. That's the way the noodles are. Wake up for one or two hours after reconciling.

Step 2: after one or two hours, dice the cabbage, leek, meat and ginger.

Step 3: roll the dough into thin slices

Step 4: stack the slices, cut them into noodles and make them thinner

Step 5: add twice the oil when frying, saute minced meat and minced ginger

Step 6: pour in the cabbage and stir fry for two minutes

Step 7: add three bowls of hot water (the bowl you'll use for noodles later) and turn to medium heat.

Step 8: boil for another three minutes, add leeks, sprinkle eggs, add two spoonfuls of salt, and turn off the heat. Just beat the marinade.

Step 9: prepare a pot of water while making marinade, a little more. After boiling, add noodles and spread them gently with chopsticks. Cover the pan and the noodles will be ready when the water boils.

Step 10: the cooked noodles are immediately fished into the cold boiled water prepared in advance and cooled twice. Then pour out the water and the noodles are ready.

Step 11: pour the marinade on the noodles and eat.

Materials required:

Flour: 200g

Water: 100g

Salt: 3G

Edible alkali: 3G

Cabbage: two slices

Ginger: one piece

A handful of leeks

Appropriate amount: minced pork

Egg: one

Note: 1 noodles should be cooked at the end because they should be eaten immediately after they are out of the pot, otherwise they will not swell in a short time. Arrange your own time to make marinade and noodles at the same time. The noodles will thicken after boiling, so it's better to be thinner when cutting. Minced ginger is essential. Don't like alkali can not add, but the noodles are not so slippery, also not so fragrant. Salt must be added.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shou Gan Da Lu Mian