Noodles with tomato and mung bean(xi hong shi lv dou mian )

Noodles with tomato and mung bean

Introduction:

"Because there is a part of mung bean powder in the dough, I can smell the beany smell of the dough when kneading. I still wonder if this kind of noodles will taste bad. But fortunately, the cooked noodles don't have any special taste. It's not much different from the usual noodles. It's still a success

Production steps:

Step 1: pour the common powder and mung bean powder into the basin.

Step 2: wash the persimmon, onion, ginger and coriander.

Step 3: add a little salt to the flour and beat in an egg.

Step 4: add appropriate amount of water, knead into slightly hard dough, cover and wake up for a while.

Step 5: put the dough on the panel after waking up.

Step 6: roll into a big pancake with a rolling pin.

Step 7: fold the shapes as shown in the picture.

Step 8: slice and shake.

Step 9: slice tomato, cut onion, ginger and coriander.

Step 10: saute shallot and ginger in oil pan, add tomato and stir fry.

Step 11: add appropriate amount of water.

Step 12: add noodles after boiling.

Step 13: Sprinkle coriander, refined salt and pepper to taste.

Materials required:

Ordinary powder: 200g

Mung bean powder: 50g

Small persimmon: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Soybean oil: right amount

Pepper: right amount

Salt: right amount

Note: 1, the dough must be a little hard dough, too soft is not easy to roll, too hard products will be hard. 2. Put a little less salt in the soup to prevent the noodles from sticking.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xi Hong Shi Lv Dou Mian