hand-made noodles(shou gan mian )

hand-made noodles

Introduction:

"I like to eat hand rolled noodles, but I don't want to go out and look everywhere. What should I do? In fact, it's very simple. In a little time, you can make a bowl of hand rolled noodles with fragrance, which is no less than those sold outside. At the same time, you can adjust the materials to make the hand rolled noodles most suitable for your own taste. "

Production steps:

Step 1: pour the medium gluten flour into the bowl, add appropriate amount of warm water, and form a dough, continue to knead to the appropriate extent, put it in the bowl, cover it with plastic film, and let it stand for 20 minutes.

Step 2: in the process of waiting for the dough, wash the rape and break it apart according to the leaves.

Step 3: remove the root of mushroom and wash it for use.

Step 4: cut the scallion well.

Step 5: put proper dry flour on the cutting board, roll the dough into a whole sheet with a rolling pin, and apply even dry flour on both sides of the dough to prevent adhesion.

Step 6: fold the patch as shown in the figure.

Step 7: cut the folded dough into segments, and the width can be adjusted according to the thickness you like.

Step 8: beat the eggs into a bowl and mix well. Spread them into an egg cake in a pan. Then take them out and cut them into long strips. Stir fry shallot in cooking oil, add crab mushroom, add water after 2 minutes, add hand roll noodles after boiling, add rape and egg skin after noodles are cooked, add chili oil and salt for seasoning, and cook until rape is cooked.

Materials required:

Medium gluten flour: 300g

Crab mushroom: a box

Rape: 3

Egg: 1

Chili oil: 5 ml

Scallion: some

Salt: some

Edible oil: some problems

Note: 1. The amount of flour should be adjusted according to the number of people. 2. Materials other than noodles can be adjusted according to your preference. If there are few seasonings in the noodle soup and it is very light, it is recommended to use salt water and noodles to make the noodles taste a little. Otherwise, it is not easy to taste the thick noodles rolled by hand. 3. Of course, if you don't like to eat too thick noodles, you can roll them thinner when rolling them. 4. In pursuit of visual effect, you can cut off the irregular corners after folding the dough and then cut it into strips (in line with the principle of not wasting, I will directly use this ugly dough). 5. If you like more beautiful noodles, you can make colorful hand rolling noodles with various vegetable juices.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Shou Gan Mian