Cutting surface
Overview
When I was a kid, every time my parents made this shaved noodle dish, they would make a big pot of it. Because there are many ingredients and it tastes delicious, I would usually eat two big bowls until my stomach was so bloated that I couldn't stop eating it. This shaved noodles not only tastes good, but also carries many memories and emotions from my childhood! Now, I also make this shaved noodles for my daughter, and she also likes it very much.
Tags
- noodles
- chicken essence
- chives
- cooking wine
- egg
- flour
- fungus
- ham sausage
- homemade spiced pickles
- lard
- lean pork
- msg
- oyster mushroom
- pepper noodles
- pimpled cabbage
- red oil chili
- shredded ginger
- soybean sprouts
- vinegar
- water starch
- white sugar
- yellow flower
- ginger
- minced garlic
- peppercorns
- salt
- soy sauce
Ingredients
- Chicken Essence Appropriate amount
- Chives Appropriate amount
- Cooking wine Appropriate amount
- Egg Appropriate amount
- Flour Appropriate amount
- Fungus Appropriate amount
- Ham sausage Appropriate amount
- Homemade Spiced Pickles Appropriate amount
- Lard Appropriate amount
- Lean pork Appropriate amount
- MSG Appropriate amount
- Oyster mushroom Appropriate amount
- Pepper noodles Appropriate amount
- Pimpled cabbage Appropriate amount
- Red oil chili Appropriate amount
- Shredded ginger Appropriate amount
- Soybean sprouts Appropriate amount
- Vinegar Appropriate amount
- Water starch Appropriate amount
- White sugar Appropriate amount
- Yellow Flower Appropriate amount
- ginger Appropriate amount
- minced garlic Appropriate amount
- peppercorns Appropriate amount
- salt Appropriate amount
- soy sauce Appropriate amount
Steps
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Add an egg to the flour and mix well. (Because there were only two people, only half a catty of flour was used)
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Then slowly add light salt water and knead into a dough and set aside. (The dough needs to be kneaded a little dry so that the dough can be cut thin)
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Cover and let rise for 20 minutes.
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Soak the goldenrod and fungus in warm water.
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Soak the pickles in water because they are too salty.
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Pick and wash the soybean sprouts, oyster mushrooms and pimples and set aside.
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Shred the ginger.
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Mince ginger and garlic to make dipping sauce.
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Pick and chop the chives you planted yourself.
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Dipping ingredients: two spoons of soy sauce, one spoon of vinegar, half a spoon of sugar, half a spoon of pepper noodles, one spoon of red oil chili, one spoon of minced ginger and garlic, one spoon of chives, and half a spoon of MSG. (Hot and sour seasoning is used to dip the noodles. If you don’t like spicy food, you don’t need to use this.)
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Choose lean pork and cut into thin slices, slice ham into slices (haha, I forgot to take a photo of the ham sausage)
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Add salt, cooking wine, water starch, and MSG to the meat slices to taste and set aside.
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Add a spoonful of lard to the hot pot. When the oil melts, add peppercorns, shredded ginger and pickles and sauté until fragrant.
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Finally, add water and bring to a boil over high heat, then simmer over low heat for about five minutes.
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Add cabbage, yellow flowers, fungus, soybean sprouts, oyster mushrooms, and ham sausage.
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Add half a spoonful of peppercorns and bring to a boil.
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Hold the dough in your left hand and use the knife in your right hand to cut the dough into the pot. Use a spatula to push the dough pieces to prevent them from sticking.
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Then add the meat slices and add half a spoonful of chicken essence and MSG.
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Turn off the heat when the meat slices are cooked.
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Ladle into a bowl and sprinkle with chopped green onion.
