At noon, I am really lazy to cook, I don't eat and I am hungry, this person is sometimes always in contradiction, obviously lazy like smeared bone water, but hungry fidgeting, this feeling is really helpless, really want to hit a wall to calculate, but a thought is not OK, there are old and small in the middle of the leader! We still have to endure ah, get, eat noodles, ready-made noodles can not be eaten, their own and noodles rolled and then cut, think too much trouble, fortunately, there is the existence of fish noodles, it will save a lot of trouble, I am with egg fried sauce today, it is also very delicious, and then blanch some cabbage, cut some water radish shreds, a full meal is not far from you, well, let's do it.
Ingredients: 250 g of flour 260 g of water
Seasoning: 60 grams of dry yellow sauce 40 grams of soybean paste 2 eggs 8 grams of sugar 15 grams of green onion 5 grams of minced garlic
Mix the dry yellow sauce and soybean paste with 80 grams of water, beat the eggs and set aside
Heat the wok, put in oil that is larger than usual, and scramble the eggs first
Do not wait for the eggs to completely congeal into a lump, then lower the yellow sauce, stir-fry for about five minutes on medium heat, during which the sugar is added
Finally, turn off the heat, put down the green onions, and pour some sesame oil
Flour mixed with water into a paste, set aside and cover for fifteen minutes
Then boil a pot of water, take a larger knife, spread the batter on the knife surface, and use another knife to turn the noodles vertically, so that the noodles will enter the pot of boiling water
Out is this effect, don't look bad, the taste is good
postscript:
The noodles must be made into a thin paste, but not too thin, each flour is not the same, so the amount of water here is only a reference, specifically according to your flour to put Ha.
Egg fried sauce can not be fried for too long, because there are eggs inside, scrambled too long eggs will be too old, you said I first fried sauce and then put eggs can not do, but personally still think that this taste fusion is the best, the most fragrant.
Because the sauce can't be fried for too long, I use a part of the soybean sauce to freshen up, which can make up for the short time of dry yellow sauce frying.
This noodle is actually similar to Shanxi's tip, the kind that uses chopsticks to dial, but I think it is more powerful to use iron sheets, remember to dip a few times to dip some water, otherwise it will stick
My second food book, Make a Good Meal, is out! Hope you enjoy!
My two food books, I hope you enjoy them