Chinese Food
Egg noodles without flour
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Crane Pu features Kwai Fu. Recently, I'm a little addicted to eating noodles. Wheat noodles, rice noodles, and handmade noodles. I used to eat noodles when I was a child. The taste of noodles is different. No need to knead. Time saving and labor saving
Cooking ingredients
Cooking Steps
Step1:Let's take a family photo first.
Step2:Prepare the ingredients of noodles - sweet potato powder, egg, water, oil and salt.
Step3:1. In a large bowl, beat and sprinkle the eggs. First, add a bowl and a half of sweet potato flour (and a half bowl, to prevent the paste from being too watery). Add a small amount of salt into the water and mix well (or without salt). Pour the water into a large bowl. Mix the batter as you go. Don't pour too much water. Mix the batter evenly. The batter should be a little thicker than the yogurt. If the batter is watery, add sweet potato flour. (all my powder is added
Step4:2. Mix the batter and add some oil. Mix the batter and it's don
Step5:3. We began to spread the batter. Pan and wok are OK. Heat the pan and pour in a little oil. Shake well. Add two tablespoons of batter to the small hot pot. Spread it out like an omelet. I'm the thicker one. I like the thicker on
Step6:4. See if you are familiar with it here. Actually, it's the same with the class. It's just different in material and thickness. Turn on the medium heat when the size of the pancake is right. The edge of the pancake can be turned over. Turn it over and spread it out for a while, then you can get it out.
Step7:5. Put it on a clean board and continue to the next one. There is no need to refuel in the pot.
Step8:6. There are seven pieces of my bowl.
Step9:7. Fold the dough neatly. Then cut it with a knife. The cut is wider than the face. After cutting, turn on the manual air. Egg noodles finished
Step10:8. You can cook noodles at will. You can do whatever you like. But the egg noodles are cooked. The cooking time is shorter than other noodles. This is the way I cook noodles this time - stir fry small green vegetables and scallion with oil. Stir fry the mushrooms and add a lot of water to boil until they bubble.
Step11:9. Add Chiba tofu, dried prawns and Portunus to the bubbles. Salt, soy sauce are a small amount of seasoning. Cover the pot until it is cooked. Then lay the egg noodles. Cook for another minute. Take out the plate and put it on the table. I'll nag again. The instant noodles don't need to be cooked too long. If they are refrigerated and frozen, they need to be cooked a little longer.
Step12:A bowl of hot egg noodles is ready
Cooking tips:This egg noodle is ready. You'd better cut it right away. It's better not to cut as much as you eat. Because it will dry when it's cold. When you cut it again, it will break back. If you can't finish eating at one time, refrigerate it tomorrow. If you eat another day, refrigerate it in the freezer. In fact, it's better to do it every time. If you're lazy, do it a little more. But you can't put it too long. I prefer a thicker egg noodles, so I don't add flour. If you like a thinner egg noodles, add a spoon of flour. It will be thinner when you spread it. (I've tried the same amount and it's thinner.) my egg is one more than my mother taught me. It's good to spread it with more water and flour. There will be no more water stuck in the pot to become transparent and stick together. There are skills in making delicious dishes.
