EGG NOODLES OR RICE NOODLES RECIPES

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Steps:

• Prepare the required materials.
• Beat the eggs into the bowl. Use a whisk to break up.
• Sift in the flour by sifting in, sift the flour in each time and mix well before adding.
• Add all the flour to the egg mixture, mix well, and let it stand for 15 minutes. Use a spoon to scoop up the batter and drop it down to form a continuous line.
• Put the processed batter into a piping bag, and clamp the bag with a sealing clip.
• Soak the tomatoes in boiling water, peel off the skin of the tomatoes and dice them.
• Pour an appropriate amount of oil into the pot. Add the diced tomatoes and stir fry until the tomatoes are sandy. Add appropriate amount of water and bring to a boil. Turn to medium-low heat after boiling.
• Cut a small opening on the head of the piping bag, and then squeeze the batter into the pot in a circular motion.
• After squeezing everything, flip gently with a spoon, add a little salt and Maggi umami sauce to taste. After the taste is adjusted, sprinkle in the chives and it will be out of the pan.