Handmade egg noodles
Overview
It must have been more than two years since I brought the dough press home, and I have left it unused. Recently I saw people making noodles, which tempted me, so I took out the hand-crank noodle machine and started tinkering with it. In fact, making noodles is really not difficult. It’s just laziness to be afraid of it. My son and I both like to eat noodles, so this breakfast is very popular with my son.
Tags
Ingredients
Steps
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Put the high-gluten flour into a deep basin, crack in an egg, and stir it with chopsticks.
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Then slowly add water.
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Use chopsticks to stir into a flocculent shape, then knead into a dough (dry) and prepare to press.
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Use a knife to cut the dough into several thick slices before pressing.
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Use the thickest setting to start pressing the dough, and press back and forth a few more times, then press back and forth in order from thick to thin.
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Before preparing to make noodles, adjust the speed to level 3. This level is moderately thin in thickness. Press the noodles back and forth three or two times. The pressed noodles will be very smooth and not sticky.
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Before making the noodles, apply a layer of hand flour (high-gluten flour) on both sides of the dough. If the noodles are too long, you can cut them with scissors.
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Heat a pot of hot water. When the water boils, add noodles and cook (cooking noodles is so simple, everyone knows it, I won’t go into details).
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Remove the cooked noodles, add noodle sauce or black pepper sauce (according to personal preference), and mix evenly.
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Finally, add some side dishes: I fried ham sausage, boiled salted quail eggs, and bought a pack of cold kelp, enjoy it deliciously!
