Egg and milk hand-made noodles

Prepare eggs, flour and milk

Flour, eggs, milk and a little salt

Stir evenly into dough

Knead into a slightly hard and smooth dough, cover with plastic wrap and let rest for half an hour

While the dough is resting, cut the pork into shreds, cut the mushrooms into slices, and cut the garlic leaves into small pieces

Take out the rested dough

Sprinkle an appropriate amount of flour on the surface, use a rolling pin to roll out the dough until it is thin, and sprinkle some flour at any time to prevent it from sticking. Roll up the dough with the rolling pin and slowly roll it out, then change the direction and roll it out again until it is fully rolled out and thin.

Roll it out as thinly as possible😊

Sprinkle flour thoroughly on the dough, fold it into 10cm

Cut into equal width noodles according to your preferred width

shake

Boil water in a pot over high heat. Sprinkle some salt when the water boils. Then add noodles. Use chopsticks to gently stir them a few times to prevent them from sticking to the bottom of the pot and clumping. Continue to boil over high heat. Cook for 2 minutes. Quickly remove from cold water (the noodles will be stronger). Drain and set aside

Boil water in a pot. After the water boils, break in an egg and cook it into a poached egg

Add shredded pork and mushrooms

Add noodles and cook for a while

Add salt, chicken essence, oyster sauce to taste, add sesame oil and garlic leaves

Start the pot

Okay, have a bowl.

Egg and milk hand-made noodles

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