Hand-rolled noodles raw materials: wheat flour, tapioca starch, tomatoes, leeks, baby bok choy, oil, salt, vinegar, bashful meat. Stir a bowl of water with a small spoon of salt to melt. Take an appropriate amount of wheat flour and slowly pour the water into the wheat flour while stirring to form a floury mixture. Knead the wadding into a dough, while continuing to knead it a little more polished.

Keep the kneaded dough under a large bowl and let it rise for an hour. Knead the dough again to make it smoother. If you knead the dough a few times, it will have a stronger texture. Knead the dough a little more and then flatten it out.

From one side of the dough to the opposite side of the edge of the gently pressed side to push forward to roll, and so all rolled to the rolling pin and then slightly oblique a little bit of the orientation of the loose, successive rotating repeatedly rolled in the dough on the rolling pin and then stretched out until the sheet of dough rolled out to the required thickness. A thin layer of tapioca starch should be sprinkled on the dough each time you proceed to avoid sticking when you roll it up.

Roll all of the large, slightly rolled-out dough sheet on the rolling pin. Relying on the rolling pin, fold the sheet back and forth, stacking it up like a fan on the stone. Cut the hanging pasta into even thin sticks, after which shake it loose and stretch it out.

When the pot of water comes to a boil, add the noodles and cook. With a rolling pin, fold the noodles back and forth, folding them up like a fan on the stone. Cut the noodles into even thin sticks, then shake and stretch out (the noodles are not raw white ballast or take chopsticks to pick one that will break when you pinch it, that is, it is cooked). Heat the oil in the pot, then pour in the diced tomatoes and leeks, and stir fry, then add the right amount of salt.

Put all the noodles into a large pot, add the sauteed tomatoes and leeks and blanched baby bok choy. Add appropriate amount of salt and vinegar, and then pour the seasoning software bashful meat. There is also never less oil chili. Open stir, mix the vegetables, noodles, all the seasonings.

Divided into cups, you can come to attack the rice. Delicious release, delicious simply can not stop! Hanging noodles smooth gluten, taste sour and spicy, coupled with the unique flavor of the bashful meat, the beauty of the very, tease what!