Hand stretched noodles(shou gong chen mian )

Hand stretched noodles

Introduction:

"Mushroom and fungus egg noodles, a bowl on a snowy day, warm"

Production steps:

Step 1: prepare the vegetables in the noodles

Step 2: add an egg white to the dough, and then wake up for a period of time.

Step 3: wake up the noodles and press them into thick pieces

Step 4: use a knife to cut into thin strips (cover with wet cloth after cutting to prevent the surface from drying)

Step 5: cut leek, black fungus, mushroom and scallion into grains of similar size

Step 6: break the eggs

Step 7: cool the oil in a hot pan, pour in the egg and break it up quickly. After the egg is shaped, add the green onion and stir fry it to make it fragrant

Step 8: then pour in the right amount of soup, add enough soup at a time.

Step 9: after boiling, add black fungus and mushroom, and then boil again.

Step 10: hold the two ends of the face with both hands and gently stretch it to make the face stretch.

Step 11: how about the noodles

Step 12: after cooking, add soy sauce, vinegar and salt to taste

Step 13: whether to add leeks before they come out of the pot or in a bowl depends on your habits.

Materials required:

Noodles: right amount

Eggs: two

Mushroom: a little

Black fungus: a little

Leek yellow: a little

Shallot: a little

Vinegar: right amount

Soy sauce: moderate

Salt: right amount

Note: like spicy friends can add chili oil seasoning

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shou Gong Chen Mian