The practice of egg noodles, how to make egg noodles, egg noodles

Tomato egg noodles.

Ingredients: 1 large sand tomato, 2 eggs, appropriate amount of green onion, appropriate amount of dried noodles, salt, sugar, appropriate amount of chicken essence.

Method: 1. Cut green onions, cut tomatoes into the size of the mouth, try not to peel tomatoes, tomato skin generally has few residual pesticides, and tomato skin is very nutritious.

2. Beat the eggs, add a little salt, put them in a wok, fry them tenderly, and set aside.

3. Leave a little oil in the pot, add chopped green onions, after the fragrance comes out, add tomatoes, after the soup turns red, put scrambled eggs, salt and sugar.

4. Add a little water, and chicken essence, turn off the heat after the juice is thick.

5. Cook the noodles, put them in cold water, and eat them with the tomatoes and eggs.

Materials. A handful of somen noodles (any noodles are actually fine).

Vegetable. Sausages (sausages, luncheon meats are also acceptable).

Mustard. Egg.

Oyster sauce, light soy sauce, sesame oil, Sichuan pepper oil, salt, white pepper.

Preparation of egg noodle soup.

The following article. Lay eggs while the noodle soup is boiling.

After the shape of the egg is fixed, under the mustard, sausage.

When cooking noodles in a pot, you can prepare a large bowl and put an appropriate amount of oyster sauce, sesame oil, Sichuan pepper oil, salt and white pepper in it (I think it will taste more fragrant if you put some white pepper). Because there is a bit of Lee Kum Kee's tempeh sauce at home, I put a little bit into it, and it has a different flavor.

After the noodles are ready, they are all fished out, sprinkled with green onions, and poured on the noodles with noodle soup.

1. Use Boji to clear the material: 120 grams of wheat core powder, 1 egg, appropriate amount of water, appropriate amount of salt, appropriate amount of beef broth, appropriate amount of braised beef, appropriate amount of chopped green onion.

2. In a large clean basin, add flour and 1 gram of salt, and stir well with chopsticks.

3. Beat an egg and add an appropriate amount of water, the total amount of egg liquid and water does not exceed 65 grams.

4. Stir the flour into a dough base with chopsticks, and then press it by hand to form a dough until there is no scattered dry powder. At first, the dough is relatively hard and not smooth, so it doesn't matter, let it stand for more than ten minutes.

5. Continue kneading the dough for a few minutes, if it is still not smooth enough, let it stand for a while. Then cover with plastic wrap and refrigerate overnight.

6. Early the next morning, take out the dough back to room temperature, then roll it into large round strips and stuff it into the dough bucket of the dough sheeter.

7. Assemble the dough sheeter. Once the water is boiling, press the noodles directly into the water.

8. The noodles are boiled for four or five minutes, and they can be easily broken with chopsticks.

9. Scoop the boiled noodles into a noodle bowl.

10. Pour on the beef broth, put a few slices of braised beef on the yard, sprinkle a little chopped green onion, and you're good to go. Or mix the broth to your liking.

1. Raw materials: 250 grams of all-purpose flour (dumpling powder), 50 grams of eggs, 50 grams of water, 2 grams of salt.

2. Mix all the ingredients together and use chopsticks to stir the flour and liquid into a lump shape.

3. Knead the dough by hand, the dough is very dry, you must have the patience to knead them into a dough, you only need to bury it into a dough and not loose, you don't need to knead it to a smooth state, it will naturally be smooth after passing the dough sheeter.

4. Divide the pressed dough into two pieces, take one of them, and flatten it with a rolling pin to make it better than the dough sheeter.

5. Turn on 1 gear of the dough sheeter and let the dough sheet pass through the dough sheeter.

6. Fold the liquid shirt in half once, and pass the dough sheeter about 3 times again.

7. Turn the dough sheeter for 3 gears, pass the dough sheet all over to make the dough sheet appear natural and smooth, dip the brush into the flour and brush it on the dough sheet, and then continue to pass the dough sheet.

8. Cut the dough sheet in half from the middle, turn the dough sheeter to 5 gears, separate the two dough sheets through the dough machine, press all over, and the noodle base dough is ready. One piece is pressed and the other is pressed.

9. Turn the dough sheeter to the noodle file, sprinkle some flour on the thin dough sheet after the 5th gear, and the thin noodles will come out after the noodle file.

10. The finished noodles should be sprinkled with flour again to prevent them from sticking together after a long time, so as not to eat noodles and become noodles when the time comes.