Oil-splashed hand-rolled noodles + Enoki mushroom soup noodles
Overview
Hand-rolled noodles to eat twice
Tags
Ingredients
Steps
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Mix 2 bowls of high-gluten flour with a little salt and cold water, knead into a dough, cover with a damp cloth and set aside.
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Cut green onions, wash vegetables and mushrooms and set aside.
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If you want to fry enoki mushrooms on a whim, you can skip this step if you don’t want to eat them.
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Poke a small hole in the egg, pour out the egg white, add a little salt, add flour, and stir until it resembles the picture.
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Put oil in the pot, heat it to 70%, set it to the lowest heat, put the enoki mushrooms in and fry, turn over when brown.
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Pinch out the fried enoki mushrooms, fry the poached eggs at the same time, and set aside after frying.
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Enoki mushrooms are delicious eaten as they are or with soup and noodles.
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Pour out the oil for frying, add a little more oil, and add onions to fry.
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Add the enoki mushrooms and stir-fry slightly.
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Lay poached eggs.
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Add water to boil the soup, bring to a boil over high heat and then turn to the lowest heat. My soup is always on the lowest flame, just add some salt to taste (I keep the soup on the lowest flame until the noodles are cooked and then turn off the heat).
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Boil water in another pot, blanch spinach and drain.
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While the soup is simmering over low heat, knead the dough and roll it out thinly.
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Sprinkle flour between the chopping board and dough to prevent sticking, and cut into desired thickness.
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The water used to blanch the spinach is then used to cook the noodles, and they are cooked over high heat.
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In a bowl, put an appropriate amount of light soy sauce, a spoonful of mature vinegar, a little chicken essence, noodles, chili noodles and green onions on top, pour hot oil, add coriander, mix well and fragrant.
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Another version of noodle soup is to scoop out the noodles, strain the water and transfer the soup to a bowl.
