HAND STRETCHED NOODLES RECIPES

Steps:

• Prepare all the ingredients so that you don’t have to worry about making them. Pour 500 grams of flour into a basin, add 1 tablespoon of edible salt, beat in 2 eggs, add warm water, and knead into a smooth dough. Put the lid on and let it sit for 20 minutes.
• Wash the tomatoes and cut them into small dices. Remove the skin of the round eggplants and clean them, and cut them into small dices.
• Heat the wok and pour the oil, add the chopped green onion and minced ginger when the oil is hot, stir fry for a fragrance, then put the tomato diced into the wok, stir fry for the juice.
• Put the diced eggplant in the pot and stir-fry evenly. Fry the diced eggplant until the sides are slightly soft. Add half a bowl of water.
• After stirring, add light soy sauce, salt, and sugar to neutralize the sour taste of tomatoes. Cover the lid, turn to low heat and simmer for 5 minutes, add 1 teaspoon of water starch, and 1 teaspoon of chicken powder. After stirring, the marinade is ready.
• When the tomatoes and eggplant are simmered, we can take out the dough, don't knead it, put it directly on the cutting board, and roll it into large rectangular slices. If the chopping board is small, divide the dough into two. After the dough is rolled, cut into strips, cover with plastic wrap to prevent it from air-drying, and then let it stand for 20 minutes and proof it for 10 minutes to make it easier to stretch. The marinade is also simmered and cooked at this time.
• After the marinade is ready, you can stretch the noodles. Put an appropriate amount of water in a pot to boil. Stretch the two ends of the noodles with both hands and slowly stretch them. At this time, the noodles are already very soft, very glutinous, and not easy to break. After stretching, fold it in half and stretch it again. The thickness is almost the same.
• After stretching the noodles, put them in a pot and cook them slowly. Stretch the other noodles one by one, and cook them as you stretch them. You can get them out of one bowl. Pour a bowl with the diced tomato marinade, stir well, and start eating.
• Such a bowl of hand-stretched noodles is ready. I want to eat noodles and make my own, which is healthy and simple.
  The hand-stretched noodles made by me are very chewy and chewy, and when paired with tomatoes and eggplants, it is incredibly fragrant. It can also be paired with other marinades that you like.

Steps:

• Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
• Knead dough again for 2 minutes; cover and let rest for 15 minutes.
• Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
• Fill a large saucepan with water and bring to the boil.
• Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
• Repeat with remaining sheets of dough.