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How did Huimian Noodles do it?
1. Mix the noodles with salt water, and the hardness is slightly softer than that of the noodles covered with jiaozi;

2. Noodles: that is, put the reconciled noodles for a period of time; It takes about 4 hours in winter and 1 hour in summer (depending on the room temperature). Pay attention to the dough surface not to be air-dried during the dough-making process, and cover it with a cover or plastic wrap;

3. Cut the baked noodles into several doses, roll them into 4-inch-long, 2-inch-wide and half-centimeter-thick slices respectively, and press two grooves on the dough sheet along the length direction with a rolling pin, that is, divide the dough sheet into three pieces, which will be easily torn into three noodles when pulled in the future;

4. Grease the dough and cover it with plastic wrap for later use.

5. Add the broth into the pot, and after boiling, take a noodle blank and tear it into three strips, then put it into the pot (generally, two noodles are needed for a bowl of 4 Liang Huimian Noodles), and at the same time, add side dishes such as kelp, vermicelli and yellow flowers (depending on your taste;

6. Take a sea bowl, add a proper amount of salt and monosodium glutamate, spoon the cooked noodles with soup into the sea bowl, sprinkle some coriander powder and pour a few drops of sesame oil!

ok, serve it!