Chinese Food
Leek noodles. A touch of green in spring
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It's already summer. Er, er, er, er. Spring. Everywhere is green. I want to make the table food green. Green dumpling, green bun, green cake roll, and this green noodle, leek flavor. The first dish in spring. It's just right to eat in spring.
Cooking ingredients
Cooking Steps
Step1:Wash the leek about 20 grams. Remove the head of the leek white. Leave the leaves chopped.
Step2:Add about 120 grams of water. Beat with a blender.
Step3:Take 120g leek juice. Add an egg. 2G salt. Stir.
Step4:Pour in 300 grams of flour. Stir with chopsticks to form a wadding.
Step5:And make a smooth dough. Wake up about 3060 minutes.
Step6:Take it out. Rub it again.
Step7:Cut a piece of weight you want. Roll it with a rolling pin into thin pieces.
Step8:Spread flour on both sides to prevent sticking.
Step9:Press it out with the noodle machine. Or fold it into four folds. Cut it into thin strips with a knife.
Step10:Boil with water. Add noodles and bring to a boil. Add half a bowl of cold water and bring to a boil.
Step11:Take it out. Boil it again.
Step12:Pour on the gravy. If you want noodles in soup, just add them to the soup.
Cooking tips:1. The dough should be kneaded as dry as possible. The noodles made in this way are more chewy and less sticky. Adding eggs will make noodles more Q. in addition, I always think eggs and leeks match well. It's ok if you don't add it. 2. Method of meat sauce: dice pork, stir fry with hot oil to produce fragrance, add carrot, shallot, cabbage, all kinds of diced vegetables, stir fry, add soy sauce, salt, chicken essence, less water, and cook well. 3. This dough is good for dumpling skin. There are skills in making delicious dishes.
