Hand rolled noodles with pumpkin and soybean milk(nan gua dou jiang shou gan mian )

Hand rolled noodles with pumpkin and soybean milk

Introduction:

"I always drink Soybean milk every three or five times, of course, it's not pure soybean milk. Pumpkin soybean milk, purple potato soybean milk, peanut soybean milk... With all kinds of soybean milk, even the husband who doesn't like to drink Soybean milk also advocates drinking soybean milk. The day before yesterday, after drinking pumpkin soybean milk, he made pumpkin soybean milk cake, and he was very happy. The rest of pumpkin soybean milk suddenly made hand rolling noodles, but he didn't expect that hand rolling noodles would taste delicious."

Production steps:

Step 1: soak the soybeans in advance, dice the pumpkin, pour the pumpkin, soybeans and water into the soymilk machine, and beat them into pumpkin soymilk. Filter the beaten soybean milk with a sieve, and then mix the filtered pumpkin soybean milk and flour in a mixture

Step 2: blend into a hard dough for 30 minutes.

Step 3: rolling thin and thick, folding four times.

Step 4: cut into 8 mm wide noodles. Then shake with your hand to prevent sticking.

Step 5: then shake with your hand to prevent sticking.

Step 6: pour water into the pan, bring to a boil, and then add noodles.

Step 7: take the cooked noodles to the cold boiled water that has been dried in advance and pass them.

Step 8: serve with marinated beef, broccoli and tomato and egg soup

Materials required:

Pumpkin soybean milk: right amount

Flour: right amount

Marinated beef: moderate

Broccoli: moderate

Salt: right amount

Note: 1: with pumpkin soybean milk and noodles must be generally to the side of soybean milk and hand tamp, so and out just hard, because it is hand rolling, and the soft can't roll. 2: Cooked soya bean milk noodles are smoother and more vigorous in cold boiled water.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Nan Gua Dou Jiang Shou Gan Mian