Homemade "Guangdong bamboo noodle" of "China on the tip of the tongue" (egg version)

Homemade "Guangdong bamboo noodle" of "China on the tip of the tongue" (egg version)

Introduction:

"It's hard to eat Zhusheng noodles because my family is not in Guangdong. Once I ate" wonton noodles "in a hotel, I was deeply attracted by the taste of Chusheng noodles. Only when I got home did I know that bamboo noodles used pure duck eggs and noodles. After seeing "China on the tip of the tongue", I am even more infatuated with "bamboo rising face". So today I decided to come from bamboo noodles. No duck eggs instead of eggs, it is estimated that the effect should not be too bad. In fact, the steps are very simple, but it's too time-consuming and laborious. I spent two hours pressing my face and I was sweating. After that, the noodles I made this time are a little rough, please forgive me

Production steps:

Step 1: add egg liquid and salt to flour slowly and evenly.

Step 2: cover the dough with a wet cloth and wake up for 30 minutes, then press it repeatedly for 15 minutes.

Step 3: after pressing and then waking up for 30 minutes, I repeated the above steps several times, and I did it three times.

Step 4: Sprinkle corn starch on the chopping board, and start to press the surface. Sprinkle a layer of starch on each layer. The starch must be more, or it will stick.

Step 5: press the appropriate thickness to start cutting (I press a bit thick this time) and start cutting. The thinner the better.

Step 6: cook the noodles. The noodles must be cooked in high heat for about two minutes. Because the noodles are too thick this time, I cooked a little more.

Materials required:

Flour: 500g

Eggs: six

Beer bottle: one

Salt: 5g

Note: to be honest, it's too elastic to eat pure egg noodles. It makes my teeth tired. Ha ha.... Friendship tips a good friend might as well try, but have to be ready to sweat, the process is really hard.

Production difficulty: Advanced

Process: others

Production time: several hours

Taste: Original