Hand made egg noodles

Hand made egg noodles

Introduction:

"For me who grew up in the south, I didn't like to eat or make pasta. I went to Meitian a few years ago and learned how to make some steamed buns and steamed buns, which enriched my breakfast. This noodle was just learned recently. It's very nutritious to add eggs into flour and roll it into noodles with some seasonal vegetables."

Production steps:

Step 1: prepare flour and eggs.

Step 2: break up an egg and set it aside.

Step 3: add the egg liquid into the flour and mix it evenly (I didn't write down the amount of flour, because there are large and small eggs, so the amount of flour is not necessarily, I usually put three spoonfuls of flour, this time I put more than two spoonfuls of native eggs).

Step 4: knead into a smooth ball and wake up for about 10 minutes.

Step 5: sprinkle some flour on the chopping board, roll it with a rolling pin, roll it thin, and then sprinkle some flour on it.

Step 6: wrap it on the rolling pin, hold both ends of the rolling pin with two hands, and push it forward one by one.

Step 7: to the back, you can put your palm on it to push the roll.

Step 8: roll to the thickness you want.

Step 9: open the patch and fold it.

Step 10: cut into the width you want with a knife.

Step 11: cut it.

Step 12: wash the tomatoes, fry them in oil pan, add white mushroom and stir fry them (forget to take photos).

Step 13: add boiling water and bring to a boil. Put the noodles in.

Step 14: add green vegetables and season.

Materials required:

Egg: 1

Flour: right amount

Tomato: 1

White jade mushroom: right amount

Vegetables: moderate

Note: 1, the noodles should be soft, so good rolling, taste will be better. 2. When rolling, be sure to sprinkle some flour or starch on it, otherwise it will stick together easily. 3. This noodle is easy to cook. Don't cook it too long.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh