Butterfly noodle soup(gao tang hu die mian )

Butterfly noodle soup

Introduction:

"Although it's a staple food, we've done everything we need to do, but people's creativity is infinite, and inspiration will burst out inadvertently. There are only two kinds of rice and noodles, but there are many kinds of patterns. In the difficult situation of one day without water, I can finally concentrate on making staple food, and the dishes are free. Thanks for the encouragement of friends, thanks for the occasional water cut-off, thanks for a butterfly painting, I have today's butterfly face. Absolutely original, absolutely debut. If it's the same, it's a coincidence. "

Production steps:

Step 1: main ingredients: flour, carrot, cucumber, onion, coriander, cooked sesame.
Flour with water, stir and knead into a little hard dough, wake up at least half an hour.

Step 2: wash carrots, cucumbers, scallions and parsley, peel carrots. Sliced scallion; sliced cucumber; sliced carrot; sliced coriander.

Step 3: divide the dough into two parts, knead one and roll it into large dough.

Step 4: Sprinkle the cooked sesame seeds evenly, continue rolling a few times, so that the sesame seeds are embedded in the dough.

Step 5: cut the edge with a pattern knife or other serrated edge knife.

Step 6: draw horizontally and vertically, cut out many squares.

Step 7: tear the squares one by one, sprinkle some dry flour, and wipe them flat with hands, so as to tear them easily.

Step 8: take out a square, row several carrot shreds horizontally, and press hard.

Step 9: then fold the dough fan.

Step 10: use chopsticks in the middle to shape.

Step 11: make other butterfly noodles in turn, which is called butterfly noodles one.

Step 12: take another piece of flour, knead it well and roll it into skin. Sprinkle cooked sesame and carrot powder evenly.

Step 13: continue rolling a few times to make the material embedded in the skin.

Step 14: the method is the same as the butterfly face, trimming.

Step 15: make butterfly noodles in turn.

Step 16: the leftovers can be kneaded together, and the skin can be rolled to make butterfly noodles, and the rest can be directly under the skin.

Step 17: heat the wok and add a little oil.

Step 18: hot oil and shredded onion fryer

Step 19: add enough water (for the next two noodles), add concentrated stock and salt, and bring to a boil.

Step 20: when the water boils, put the butterfly face down, or you can do it together.

Step 21: after the butterfly noodles are cooked, take them out, put shredded cucumber, sliced cucumber, coriander, etc., and pour the soup.

Step 22: next butterfly face 2.

Step 23: the second pot of butterfly noodles

Materials required:

Flour: 250g

Carrot: one

Cucumber: one

Coriander: one tree

Cooked sesame: 5g

Onion: a little bit

High soup: half a pack

Salt: right amount

Note: the dough can be rolled a little thinner, cut smaller, more beautiful. Can add some seasoning according to their own taste, I added soup, so do not have to add a lot of seasoning.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gao Tang Hu Die Mian