Ingredients: Daoxiao Noodles 200g, 4 greens, 2 sausages and 2 eggs.

Accessories: soy sauce, oyster sauce, chicken essence and onion.

1, pour a little oil into the pot, break the eggs, stir fry in the pot, and then take them out.

2. Boil the water in the pot until it is slightly boiling, and then put it into Daoxiao Noodles. After the fire boils, push the noodles clockwise along the pot with a colander.

3. Drain the noodles after cooking, put them in cold boiled water, and loosen them with chopsticks, which will make the noodles firm and cool quickly to prevent them from sticking to each other. Drain the noodles and add a small amount of cooked oil and 2 tablespoons of soy sauce so that each noodle will not stick together.

4, the oil in the pot is hot, the chopped green onion is fragrant, and the vegetables are stir-fried.

5. Add ham slices and eggs and stir fry.

6. Then pour in noodles, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of salt and half a spoonful of chicken essence, and stir well to serve.

Matters needing attention in Daoxiao Noodles production

1. Choose the right flour: High-gluten flour is most commonly used in Daoxiao Noodles, because it contains high protein, which can help the dough to stretch and stretch better.

2. Knead the dough: The key to making Daoxiao Noodles lies in the gluten of the dough. If the dough is not kneaded enough, it is difficult to form an elastic dough. Push, press and fold the dough evenly with the palm of your hand until it becomes soft and tough, so that the pulled dough is more chewy.

3. Rest the dough: Knead the dough for a period of time (usually 30 minutes to 1 hour) to fully relax the gluten, which will make it easier to pull the dough apart when Daoxiao Noodles is done.

4. Making dough pieces: Divide the dough into pieces of appropriate size, and the size of each dough should be as big as the knuckles. Then, point the palm of your hand at the dough block and strike the center of the dough block hard on the chopping board to make the center of the dough block sag. This is done to make the edge of the patch thick and the middle thin, which is convenient for Lamian Noodles.

5. Knife Lamian Noodles: Put a dough block on the chopping board, scrape it from the angle of the width of the dough block with the back of the knife, and scrape the dough in your own direction with the scraping action. When scraping, you should maintain a uniform strength and try to make the noodles have a certain width. The cutting thickness and shape can be adjusted according to personal preferences and skills.

6, cooking noodles: cut noodles need to be boiled in boiling water immediately. The amount of water should be large enough to maintain strong firepower, so that the cooked noodles will be more elastic and taste. Cooking time is generally 1-2 minutes, which is adjusted according to the thickness of dough and personal taste.