Current location - Recipe Complete Network - Diet recipes - How to Make Roast Duck and Vegetable Chowder
How to Make Roast Duck and Vegetable Chowder

Main Ingredients

Medium Gluten Flour

250g

High Gluten Flour

250g

Warm Water

250g

Salt

3g

Brussel Sprouts

300g

Supplementary Ingredients

Canola Oil<

Moderate

Nanjing Roast Duck

Moderate

Steps

1. Salt is melted with warm water and poured into the flour in batches to make a flocculent consistency

2. Kneading is done by hand

3. Kneading is done until it becomes a smooth dough, i.e., the three lights: light on the hands, light on the face, and light on the surface

4. Molten for 15 minutes, then continue to knead and molten for another 15 minutes

5. Divide the dough into 10 equal portions, weighing 740 grams, or 74 grams per portion, and cover with a damp cloth and let it molten for 30 minutes

6. Take a piece of dough and roll it out into an oval shape

7. Roll out the other 9 noodles, cover with wax and leave in the fridge for 2 hours

9. Prepare the bok choy

10. Boil water in a pot and start pulling the noodles; take the ends of one side of the blank and gently stretch it out for about half a meter

11. Then lift the noodle with your hand and rip it from the embossed area

12. Then continue to stretch the noodle, and pull it out

13. Throw the noodles into a pot of boiling water

14. Bring to a boil, and then cook for about 2 minutes

15. The last thing you need to do is to pour the marinade on top of the roast duck, and then enjoy the delicious "Roast Duck and Green Vegetable Chowder".