How to make good marinated noodles? Brine noodles to be delicious first to answer from two aspects.

The first eating noodles is of course the best hand-rolled noodles, only hand-rolled noodles can eat the strength of the noodles.

The second is the production of brine, salty and fresh flavor of the brine with a little chili oil, the production of brine noodles is an unbeatable existence. In the summer heat, the noodles are cooked in water to make them even more enjoyable to eat.

==== Eggplant and Diced Pork Brined Noodles Home Made Version ====

Noodles: flour, egg, water.

Noodle Marinade: long eggplant, pancetta, scallions, soy sauce, dark soy sauce, starch, salad oil, salt and MSG.

Noodle brine production method: 1. Eggplant washed, first cut into thin slices of about 2 cm thickness, then cut into long strips, and finally cut into 2 cm square dices spare. Wash the flesh, shave off the skin, and then cut into 1 cm square dices. Pour the appropriate amount of salad oil in the pot, put the cut meat stir fry, with medium heat do not open the fire, the meat in the fat fried out, in the fried until the color of the golden brown can be.

2. Fish out the meat and spare, a lot of fat in the pot do not move, directly into the eggplant diced fast stir fry, stir fry until the surface of the eggplant color brown, into the green onion stir fry, in the meat diced stir fry. Pour in soy sauce to stir-fry, then pour in the appropriate amount of water, add the old pump to adjust the color. Cover the pot with a lid and boil, make a gravy with cornstarch and salt, monosodium glutamate, open the pot for 5 minutes and then open the lid, pour in the gravy and stir-fry well out of the pot.

Noodle production method: 1. Flour in a small pit, beat the egg, and then pour the right amount of water and dough, the dough can not and too soft. A lot of people are and noodles and bad. The main thing is to add water and do not understand. Flour in a small pot, dig a small pit is the role of the amount of water to add how much. And the dough should be spread out, not only in the water of the place to knead the dough, to all the dry flour to the center of the water and the place.

2. First of all, the dough and into many large pieces, let the softness of these large pieces of hardness, if softer, do not need to add more water, directly and into the dough, because there is a lot of dry flour in the small pot, so that the softness of the dough is about the same, do not see the pot of dry flour to add water, so that the dough must be soft. If the chunks are harder, you can add some water appropriately, and be careful to add a little bit when you add it. The water added at this time is mainly to absorb the dry flour in the basin.

3. Cover the dough with a damp towel and relax for 20 minutes, then knead the dough until the surface is smooth, and relax for 30 minutes. Sprinkle a moderate amount of dry flour on the board, and roll out the dough into a thin sheet of about 0.2 centimeters. Since the dough is hard, you can use a rolling pin to roll it up and roll it out, sprinkle more flour on the dough, after rolling it out, fold the sheet and cut it into 0.3-0.5 cm noodles. Put it into a pot and cook it, just pass it through cool water.

Summary: You have to make the brine first and cook the noodles. It can not be reversed. If you cook the noodles first it will cause, the noodles immerse in the water for too long and lose its strong texture. Since the marinade is very salty, it is best not to add salt to the noodles, but to add eggs to increase the toughness of the noodles. Boiling water is needed to cook the noodles, hand-rolled noodles are different from pasta. It can't be cooked in cold water.