Main Ingredients

Flour

500g

Side Ingredients

Lard

2 tablespoons

Scallion

15g

Soy Sauce

4 tablespoons

Monosodium Glutamate

1 teaspoon

Soap

Measurement of the soup

Moderate

Salt

1/2 teaspoon

Water

200g

Steps

1. Prepare lard that has been refined with pork fat or lard.

2. Add salt to the flour and mix well, then add water in small portions, stirring while adding water, until it becomes a snowflake-like dough.

3. Form a ball with your hands.

4. Select 1 (thickest) of the pasta press, flatten the dough with your hands and press it into a sheet in the pasta press, fold several pieces of pressed pasta together and press it into a sheet again.

5. Repeat several times until the sheet becomes smooth, the thickness of the pasta press is adjusted to 3 gears to press once, the thickness of the sheet is about 2mm.

6. Select the cutting gear of the pasta press, cut the pressed sheet into thin noodles, and place the cut noodles on the curtain.

7. Dice the scallions.

8. Boil water in a pot, put in the noodles, set and then use chopsticks to disperse, cook until the noodles float.

9. In a bowl, add boiling stock or half a bowl of boiling water, then add soy sauce, lard and monosodium glutamate to taste.

10. Cook the noodles for 1 minute after they rise to the surface, then use chopsticks to lift them into a colander, fold them over a few times to straighten them out, put them into the bowl of soup, and sprinkle them with scallions.

Tips

1, the dough is not high in water content and is relatively hard, so just knead it into a ball, no need to knead it well.

2, so that the harder dough pressure noodles when not using thin noodles will not stick.

3, the water to cook the noodles should be more, cook the noodles to be sharp.