Handmade egg noodles
Overview
For me, who grew up in the south, I didn’t really like to eat pasta, let alone make it. A few years ago, I went to Meitian and learned how to make some steamed buns, steamed buns and the like, which enriched my family’s breakfast content. I only learned this noodles recently. I add eggs to flour and roll them into noodles, and then add some seasonal vegetables. It feels very nutritious.
Tags
Ingredients
Steps
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Prepare flour and eggs.
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Beat an egg and set aside.
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Add the egg liquid into the flour and stir evenly (I didn't write down the amount of flour, because eggs vary in size, so the amount of flour is not necessarily the same. I usually add three spoons of flour, but this time I added a little more than two spoons because the free-range eggs were smaller).
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Knead into a smooth ball and wait for about 10 minutes.
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First sprinkle some flour on the chopping board, roll it out with a rolling pin, roll it out thinly, and then sprinkle some flour on it.
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Then wrap it around the rolling pin, hold both ends of the rolling pin with both hands, and push it forward.
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You can also use your palms to push and roll it later.
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Roll out to your desired thickness.
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Open the dough sheet and fold it up.
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Use a knife to cut to your desired width.
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The cut appearance.
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Wash the tomatoes and fry them in oil until soft, add the white jade mushrooms and stir-fry (I forgot to take a photo).
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After adding boiling water and boiling, add the noodles.
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Add greens and season to taste.
