Oil Splattered Noodles and Ingredients:

Main Ingredients: 400g of medium gluten flour, 200g of water, 2g of salt.

Accessories: 3 small greens, 100 grams of mung bean sprouts, 3 small onions, 20 grams of vinegar, 20 grams of soy sauce, 4 grams of pepper, 10 grams of chili, a little cooked sesame, 1 pinch of salt, peanut oil.

Steps:

1, medium gluten flour into the salt, add water and keep stirring.

2, knead with hands to form a smooth dough, cover with plastic wrap and let rise for one hour.

3. Put the dough on the board and knead it again, then roll it into a long strip.

4: Cut the dough into 6 pieces with a knife.

5: Take one dough cut side up, press it down with your hands and roll it out with a rolling pin into a cow tongue shape.

6: Rub a layer of peanut oil on the dough sheet.

7: Fold up the dough sheet onto an oiled plate and cover with plastic wrap to loosen for 1 hour.

8: While the noodles are relaxing, prepare the toppings and wash the baby greens.

9: Whisk together the soy sauce, vinegar and salt.

10, pot of boiling water, ready to stretch the noodles, take a piece of pasta with both hands pinching the ends of the sheet, slowly stretching.

11: Tear the stretched sheet from the center.

12, into the pot to cook about 2 minutes to cook, the noodles out in a bowl, the pot into the small vegetables mung bean sprouts blanched, also fished in the bowl.

13, the pot put the right amount of peanut oil, burn until smoking.

14, the bowl in turn into the seasoned soy sauce, green onions, sesame seeds, pepper, chili powder.

15, while hot, splash on the chili noodles, quickly stir well.