SHANXI NOODLE RECIPES

Steps:

• This time I made the diced noodles. The marinade used is tomatoes and eggs. You can make the marinade according to your own preferences. First introduce the practice of marinating the eggs into a bowl, wash the rapeseed, cut in half, cut the parsley into sections, and chop the green onions. Minced, thinly sliced garlic
• Add a little cooking wine and salt to the egg, stir to loosen
• Sprinkle a little green onion and continue to stir
• Pour a little oil into the pot and preheat
• Add the egg liquid and stir fry
• Put the scrambled eggs in a bowl and set aside
• Tomatoes diced
• Pour oil in the pot again
• Add shallots and garlic slices and sauté
• Add diced tomatoes
• Add a small bowl of water and cook slowly
• Add a pinch of salt and dark soy sauce
• Finally, heat up the juice and sprinkle in the eggs
• Turn off the heat, add the coriander marinade and it's ready~
• The following introduces the method of picking pointed noodles. Slowly add a small amount of water to the flour. While adding it, use chopsticks to quickly stir the batter in one direction. The consistency of the batter is about the same. Put the bowl upside down, and the noodles can flow down slowly (remember not too much. dilute)
• Let me introduce to you, this is the tipping board and tipping chopsticks. If you really don’t have these things, you can use the side of a kitchen knife and chopsticks to make tipping noodles. This requires levelling.
• Put the noodles on the tipping board
• Because I do it alone, there is really no way to take a picture while doing it, so I will first demonstrate how to pick one hand and pick a point to pick a bit of noodles, and the other hand to hold the pick board, and the point to pick up the chopsticks parallel to the direction. Just draw it out
• Add water to the pot
• After the water is boiled, pick the noodles
• Cook the noodles for about 1 minute, add spinach
• After cooking for a while, you can take it out and eat it. Add the tomato and egg gravy that you just made, with some old Shanxi vinegar, stir and eat!
  After eating the noodles, it will be more comfortable after drinking the noodle soup~
  (The noodles should be eaten quickly, not for a long time, otherwise the noodles will be lumpy and stick together.)

Steps:

• Add 2 grams of salt to 100 grams of water and stir until completely dissolved
• Add 200 grams (special one) flour
• Stir it with chopsticks into a flocculent shape without dry powder
• Then knead roughly into a ball, ? for 10 minutes
• Knead again, the dough will be easy to knead and smooth
• Wrap the dough with plastic wrap and continue to ? for 30 minutes
• Knead the good dough directly into a strip
• Cut into 12 small pasta
• Rub each small face agent long
• Brush the surface with a layer of oil, cover with plastic wrap, and leave for 1 hour
• Take a portion of the noodles and flatten it with the palm of your hand
• Press hard with a rolling pin
• Pinch both ends, stretch it slowly, and gently shake it twice on the panel
• The indentation in the middle is extremely thin, almost transparent to light, and then torn from here
• Tear it all the way to the head
• Divided into two
• So do all the noodles
• Cook the noodles in a pot
• In the process of cooking the noodles, make the topping: diced tomatoes
• Beat the eggs into a bowl and beat
• Pour oil in the pan, lay the eggs and stir-fry
• Pour the tomatoes and stir fry
• Add a little soy sauce
• Cook for a few minutes until the soup oozes
• Add 1 teaspoon salt
• Stir-fry evenly and turn off the heat
• After cooking the noodles, put it in cold water
• Put the noodles into a bowl, pour the tomato and egg marinade on it.