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".