Handmade egg noodles

Overview

This was my first time making handmade noodles at home, and I didn’t expect it to taste very good.

Tags

• noodles
• chicken essence
• chinese cabbage
• cooking wine
• egg
• flour
• minced pork
• onions
• sprouts
• white sugar
• chopped green onion
• ginger
• salt
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Prepare enough flour (high-gluten flour), make a small hole in the middle, crack in the eggs and knead them into snowflakes with your hands, and then start kneading the dough.

   

2. 2 Knead the dough until it feels strong and the surface is smooth, then cover it with a damp cloth to rest for about fifteen minutes.

   

3. 3 After the dough has risen, use a rolling pin to roll it into a thin crust. Pay attention to constantly sprinkle flour on the surface and bottom of the dough during this process to prevent sticking.

   

4. 4 Roll up the rolled dough and use a knife to cut the noodles into the thickness you like and set aside. Sprinkle flour constantly during this process to prevent the noodles from sticking.

   

5. 5 Slice ginger, dice green onions, stir-fry bean sprouts and minced meat into minced bean sprouts and minced meat, peel and dice tomatoes, set aside.

   

6. 6 Heat the pot, add a small amount of oil, stir-fry the ginger and green onion until fragrant, then add the diced tomatoes and stir-fry until pureed, then add minced bean sprouts and minced meat, continue to stir-fry until fragrant, then add the soup and simmer slowly. Add sugar, salt, and chicken essence to taste in the middle, wait until the soup thickens, then turn off the heat and set aside.

   

7. 7 While the sauce is cooking, use another pot to boil the water for the noodles. Be sure to leave enough water to ensure that the soup is wide enough when cooking the noodles to prevent mixing of the soup. When the water boils, pour in an appropriate amount of noodles and stir with chopsticks to prevent sticking. You can add cold water 2-3 times during the process. When the noodles are fully cooked, scoop them out and put them into a bowl according to your preferred soft and hard texture.

   

8. 8 Finally, quickly blanch the cabbage in the cooking water, add it to the noodles, pour on the sauce, add a few drops of sesame oil, sprinkle with chopped green onion, and it's ready to go.