Many people like to eat egg noodles, that cook egg noodles, how to cook to make noodles refreshing, not paste soup? This article will briefly share the knowledge in this regard:

Egg noodles is one of China's traditional noodle snacks, belonging to the home-cooked dishes, the dish is made through the mixture of eggs and flour, its noodles are smooth, and it is very widely used in traditional Chinese snacks. Egg noodles are fragrant, require few ingredients and utensils, are light and tasty, soft and tough, have the flavor of eggs and the mellow aroma of wheat, are nutritious and inexpensive.

The practice is also very simple, first of all, prepare 100 grams of noodles, seasonal vegetables 1 small, 2 eggs, a little salt, soy sauce 1 spoon, a little chicken powder. Eggs fried, out of the plate and placed to use, and then the pot of boiling water, add a little chicken essence. Put the cleaned seasonal vegetables into the boiling water and blanch them. Put the noodles into the blanched vegetables in the water to boil, add a proper amount of salt soy sauce, and then add just fried eggs added, and then soy sauce seasoning!

Noodles can be finished packaged, can also be made at home, in the home pressure noodles are not acrobatics, do not have to hold the sheet of long long long and then busy with his hands to stretch him, you can cut the sheet of noodles in half, change the short a little bit of the machine out of the noodles. Pressing the pasta sheet, remember to put half a cup of flour on the side, the pasta sheet through a few times after the pasta machine will be more and more smooth, more and more wet, so when the pasta sheet began to appear wet, it is necessary to sprinkle a little bit of flour on the top, in order to prevent the pasta sheet more and more wet, too wet pasta sheet in the pasta press pasta stalls will be stuck in the inside of the tangled dough, will not be smooth out of the strip.

When frying eggs, don't put the oil in the pan first, heat the pan before pouring the oil, so as to prevent the eggs from staining the pan. Then pick up the pan and turn it so that most of the pan is coated with oil, which also prevents staining. When scrambling eggs, it is best to use hoisin oil, scrambled eggs are golden in color and flavor (unless you don't eat hoisin oil), when the eggs are not fully cooked, use a spatula to stir the eggs into the egg flower, the size of the flower of the egg is determined by personal preference. Don't overcook the eggs, as they will be added to the pan later. If you want to eat a little tender eggshells in the beaten egg with a little water or water starch. Fire: just in the pan on high heat, almost set when medium-low heat.