Hand-rolled bean noodles

Overview

How to cook Hand-rolled bean noodles at home

Mix 200g flour, 50g soybean noodles, 50g sorghum noodles, 1 egg and appropriate amount of water to form a dough. Cover with plastic wrap and let stand for 30 minutes
Sprinkle dry flour on the dough and roll it out slowly with a rolling pin
Roll it into thin slices, then sprinkle dry starch on top after rolling to prevent sticking
Roll it out to your preferred thickness and roll it up with a rolling pin
Fold the dough in half
Cut into thin strips (I always feel that the bean noodles will taste better if cut into thinner pieces)
Because dry starch is used later, even if you can’t finish it at one time, you don’t have to spread it out and it won’t stick
Healthy food to share with you