How to make leek noodle(jiu cai mian pian de zuo fa )

How to make leek noodle

Introduction:

"In addition to dumplings and steamed buns, leeks are used to scramble eggs or bake leek cakes. But my favorite food is noodles made of leeks, especially in spring. The most common pasta I make is leek noodles. When a friend chatted here, he said, "now write down the detailed steps. If you like to eat leeks, you might as well have a try."

Production steps:

Step 1: wash the leeks, control the water slightly, remove the leek stem, leave the leek leaf part, the leek stem can be used to scramble eggs for the next meal, cut the leek leaf into about half a centimeter, and put it into the basin.

Step 2: sprinkle a little edible salt on the chopped leek leaves. This salt is not used for seasoning, but a half spoon for household use.

Step 3: knead, pinch and press the broken leaves of Leek by hand, just like noodles, until the leaves are completely softened, discolored and juiced.

Step 4: add proper amount of flour into the kneaded chopped leek leaves, stir and form a dough, cover with a clean wet cloth or plastic film, and leave for about 20 minutes.

Step 5: put the dough on the chopping board and knead it back and forth several times. After kneading, roll it with a rolling pin. Roll it round or square. Roll it to three or four millimeters thick. Then cut it into strips about two fingers wide as shown in the figure.

Step 6: cut the strip vertically and obliquely, and then cut it into short pieces as shown in the figure.

Step 7: put proper amount of water in the pot, boil it over high fire, put the dough into the boiling water, take another pot, pour in proper amount of cooking oil, heat it, take the cooked dough into a bowl, sprinkle with salt, pour the hot oil, creak that sound, good smell! Pour vinegar, soy sauce and old Ganma according to personal taste Every piece tastes delicious!

Materials required:

Ordinary flour: appropriate amount

Leeks: moderate

Salt: right amount

Edible oil: right amount

Pepper with oil: moderate amount (or Lao Ganma)

Vinegar: right amount

Soy sauce: right amount

Note: 1, sprinkle salt knead good leek, and then into the flour and flour, generally do not need to add water, unless the flour into too much, will add some water. 2. Add leeks and good flour, knead up certainly not as smooth as pure dough, and easy to stick to the chopping board, you need to sprinkle a little dry flour on the chopping board, in the rolling process, you also need to sprinkle dry flour on the surface according to the situation, to prevent sticking when rolling. 3. If you like to eat thin, roll it thin. After rolling the noodles, you can prepare the water to boil them. Add water to the pot and cook them over high heat. At the same time, you can cut the noodles. Pay attention to the distance between the slices when cutting, otherwise they will stick together. 4. This kind of leek noodles is easy to cook. Put the noodles in boiling water, stir until the noodles float, cover the pot and cook over high heat. Take another pot of cooking oil and heat it over high heat. Use a colander to put the dough into a bowl. Turn off the heat after the oil is hot. Pour hot oil on the leek dough.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: other

Chinese PinYin : Jiu Cai Mian Pian De Zuo Fa