THIN CHINESE EGG NOODLES RECIPES

Steps:

• In a bowl, mix salt with flour and then stir in egg and water slowly. Keep stirring until all the liquid is almost absorbed.
• Grasp everything with hand and knead to smooth dough. It is ok to have some dry flour in the bottom at the beginning, as we need to control the water content to make sure our noodles are chewy enough.
• When the dough is well kneaded, cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed and you can further pat the noodle dough.
• Use a rolling pin to pat, press and flat the dough for several minutes (5-6) and then shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
• Cut the dough in half; roll one half into a larger and thin wrapper (I show the degree in the video).
• Fold the wrapper up (three or flour layers) and then cut into thin and even strips with a very sharp knife. When cutting the noodles, hold the knife vertically and push the newly cut strip with the knife to make sure it is completed with the dough wrapper. Dust with flour and loose the strips and if necessary, you can slightly stretch the strips slightly. Shake off extra flour when finished.
• Repeat to finish the other half. Cook immediately or cover with plastic wrapper and freeze for later recipes.

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.