Scissors face(jian dao mian )

Scissors face

Introduction:

"[scissors noodles] learn to make scissors noodles. If your daughter wants to eat, your mother will learn to make them. In fact, it's also very simple. You can do it once. The daughter said: Mom, how can you cut it so fast? How fast did the aunt cut it on TV! Mi Ma laughs: Niu, my mother has done too little. It's fast to do more. Pasta, it's amazing, a bowl of noodles, a bowl of water, do what you want

Production steps:

Step 1: ingredients for dough: 300g flour, 150g water, 3G salt (for three)

Step 2: mix the flour and water together, I use the bread machine and noodles.

Step 3: mix to make dough. Wet the cloth for ten minutes

Step 4: take a small dough, shape it into a round shape, and cut it into scissors with scissors.

Step 5: cut the noodles.

Step 6: ingredients. Break up the eggs, slice the carrots and cut the vegetables into pieces,

Step 7: heat up the oil in the frying pan, and scatter the eggs.

Step 8: stir fry carrots and vegetables until fragrant.

Step 9: Boil noodles in another pot. As usual, cook the noodles with scissors for eight minutes, then take them out.

Step 10: add a bowl of noodles soup to the pot, add salt, soy sauce and a little sugar to taste.

Step 11: put the noodles into the pot,

Step 12: mix well and cook a little.

Materials required:

Flour: right amount

Water: moderate

Salt: right amount

Carrot: right amount

Vegetables: moderate

Eggs: right amount

Garlic sprouts: right amount

Soy sauce: moderate

Sugar: right amount

Note: add a little salt when mixing dough, the gluten of dough will be better. The dough is a little harder, which is convenient for later operation. The ratio of flour to water is one to one. Due to the different water absorption of flour, some water can be left for adjustment. The side dishes of scissors noodles are very casual. I like this way of eating. Sometimes I use meat.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: light

Chinese PinYin : Jian Dao Mian