Main Ingredients

Flour 200g

Cornmeal (yellow) 50g

Tofu 500g

Pork 50g

Supplements

Olive oil

15g

Salt

10g

Pixi County Bean Sauce < /p>

10g

Dried yellow sauce

5g

Scallion

1 section

Ginger

1 small piece

Garlic

2 cloves

Lao Soya Sauce

3g

Maintaining Wine

2 ml

Coriander<

1 small handful

Cucumber

half

How to Make Minced Pork and Tofu with Noodles

1.

Cut tofu into small cubes, mince green onion, chop garlic and ginger, and cut cilantro into segments

2.

In a wok, pour in 10g of olive oil

3.

Add in the stuffing of pork and toss it.

4.

Then put onion, ginger and garlic

5.

Add Pixian bean paste, dry yellow sauce and cooking wine and stir-fry a little

6.

Join the bowl of water, cook over low heat

7.

When the cooking is almost complete, put in the tofu, the photo was taken in a pot of hot air up, so there was a white mist.

8.

Put in a little soy sauce and salt, taste the saltiness

9.

Finally turn off the heat and sprinkle in the cilantro segments

10.

Put flour and cornmeal in the pasta pot, add 5g of salted salt and a little olive oil

11.

Add the water and mix with a little bit more water to form a firmer dough and put it on the table. Add the water and form a firm dough, set aside to rise for about 20 minutes

12.

Roll the dough into a 0.3mm sheet

13.

Fold it into three folds. Remember to always sprinkle flour to prevent sticking. In fact, if you make the noodles a little harder, it will take more effort to roll them out, but they really won't stick, and the noodles will be strong

14.

Slice them into thin strips

15.

Sprinkle in a little bit of rolling flour, and use your hands to spread the noodles out

16.

Add water to the pot, and when the pot boils, add in the noodles, and then add the noodles to the pot.

When the pot boils, the noodles can float up

17.

Cooked noodles out, cucumber I cut into julienne put on the surface, topped with good minced pork tofu, you can start to eat ~

This is the first time that I've ever seen a dish like this.