Home style hand rolled noodles(jia chang shou gan mian )

Home style hand rolled noodles

Introduction:

"At home alone, I always make do with it. I feel a little aggrieved. Today I want to make a hand roll to improve it. This is my first time to make hand rolled noodles. I didn't expect that it was very delicious. Even the soup and noodles were swept away. It was passed on to share with you. All of them are leftovers from the kitchen. They don't prepare anything deliberately. They are very casual, simple and delicious. "

Production steps:

Step 1: I use vegetable juice and noodles. The noodles should be hard and covered. Why is it so potato like

Step 2: peel the tomato and cut it into pieces. Break up the eggs with a little salt. Add oil to the frying pan, first spread the eggs, then add the tomatoes, stir fry slightly, and set aside.

Step 3: divide the dough into two parts, roll it into thin skin, and spread it with corn flour to prevent adhesion.

Step 4: fold up the two pieces of dough.

Step 5: decide the width of the face as you like. I like fine noodles. Cut them a little bit.

Step 6: hand rolling is done.

Step 7: boil water in a pan, add noodles after boiling, stir with chopsticks to prevent adhesion.

Step 8: it's easy to cook. Because it's the first time I've done it. I'll cook and taste it for two minutes.

Step 9: put a little salt, vinegar, soy sauce in the bowl, add scallion and hot soup.

Step 10: put in the scrambled eggs with tomatoes, OK!

Step 11: I also added the remaining cold Chinese toon sprouts from yesterday, which is more delicious.

Materials required:

Flour: 100g

Vegetable juice: right amount

Tomato: one

Native egg: one

Chives: two

Corn flour: right amount

Salt: right amount

Vinegar: right amount

Soy sauce: right amount

Note: 1. In fact, it's OK to use ordinary water and noodles. I just have the leftover vegetable juice on hand. Why not? But the surface must be hard. 2. Scrambled eggs with tomatoes is also a good choice in the kitchen. It's also good to choose fried meat with green peppers. 3. The reason why corn flour is used for flour spreading is that it is coarser and less likely to adhere than flour. I'm very successful at the beginning of my study. I don't know if I'm lucky. I'll try more in the future.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Shou Gan Mian