Ingredients ?
Flour Moderate amount (according to the amount of rice for the population)
Water Moderate amount (according to the amount of flour)
Eggs 2
Scallion 1
Tomato 1
Bok choy or wattle Moderate amount
How to make the lumpy noodles ?
Pour flour into a bowl, add a little salt, about 2g
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Slowly add water and mix with chopsticks until it is cottony
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Knead it smooth by hand, and let it wake up for 10 minutes
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Put the flour on and knead it smooth and roll it out to a long round shape, about 0.5 cm thickness
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Cut strips covered with plastic wrap to wake up for about 40 minutes (just before picking up students to get good, back to wake up (*^ω^*)
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Slice the scallions, tomatoes cut into chunks, the right amount of salt, thirteen spices, bok choy (jing choy is best, because this season does not have the greens I use)
Cutting the green onion, tomatoes cut into chunks, moderate salt, thirteen spices, green vegetables (wattle best, because this season does not have the oil I use the head)
This is a good idea. head)
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Scallion hot oil burst incense
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Put into the tomatoes stir fry for a minute to add salt, thirteen spices, continue to stir fry for a minute
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Added to the cold water boil
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When you have finished the pasta, you can pull it out to the surface. >Wake up the dough can pull out the hand membrane constantly (if you can not pull out the membrane to consider the dough is too hard, or not enough time to wake up)
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Attached to a close picture, so that the texture of the smooth texture will come out
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Pulling and pulling at the same time while the next pot of boiling, the side down the side of the cooking
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The noodles completely under the finish cooking 2 minutes can be (according to the thickness of the pulling to extend the time appropriately, cooking can be)