Hand-rolled noodles

Overview

In the cold winter, I have a bowl of steaming hand-made noodles in the morning and evening. I am sweating profusely after eating them, plus a bowl of noodle soup. I immediately recall my childhood scene: when I was a child, my family was poor, and the children had to pretend to be cold in order to eat a bowl of noodles. My mother always rolled out a bowl of noodles and sat on the kang to eat it. I was so happy!

Tags

• staple food
• home cooking
• cabbage
• coriander
• egg
• flour
• onions
• salt

Ingredients

Steps

1. 1 Place plain flour in a stainless steel basin.

   

2. 2 Add eggs and 3 grams of salt.

   

3. 3 Add 20 grams of water and mix into dough.

   

4. 4 Knead the top panel vigorously and repeatedly until the surface is smooth.

   

5. 5 Divide into thirds.

   

6. 6 Roll each piece into a 2mm thick pancake.

   

7. 7 Fold it in half from both sides, then fold it in half again in staggered layers, and fold a section from back to front to facilitate cutting noodles.

   

8. 8 Cut into thin noodles as you like.

   

9. 9 Pick up the noodles from the staggered layers one by one, and the noodles will naturally straighten.

   

10. 10 Arrange neatly on the cover mat.

    

11. 11 Cut the green onion into slices and mince the coriander.

    

12. 12 Cut the cabbage into thin strips and set aside.

    

13. 13 Sauté the onions in the pot, add shredded cabbage and 12 grams of salt, add water and bring to a boil.

    

14. 14 Add noodles, bring to a boil, then reduce heat to low and cook for ten minutes.

    

15. 15 Remove from pot, put into bowls, add minced coriander, and serve.