The practice of Shandong halogen noodles

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\”Fu Tianyi eat noodles, there is a slang in the north, called \”The head of the head of the dumplings of the dumpling dumplings, the three volt pancake stalls of the egg\”. Eat the noodles, this custom has begun at least the Three Kingdoms period. As for our northerners, we even like to eat noodles.

This time the fat man made this time. It is Shandong halogen noodles. Shandong’s requirements for marinating marinade are not very high, but pay attention to the quality of the noodles. The noodles must be rolled with noodles to be authentic. Features! Fresh flour plus eggs, the noodles rolled out of hand are praised, the face is smooth and gluten, and the taste is good. \”

The details of the ingredients

]

Main ingredients

500g

Pork 75g

]干黄花菜

木耳

50g

香菇

100g

[123 ]

Accessories
onion 20
Ginger 10g

Soy sauce [ 123] 10ml

Meixing

10ml

salt

Wuxiang powder

3g [123 ]

A moderate amount

A moderate amount

salty fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh fresh and fresh Taste

Stewing process

Advanced difficulty

Step of Shandong halogen noodles

[ 123]
1

Wash and soft.
2

Cut into a small paragraph.
3

Shiitake mushrooms removed.
4

Cut into thin pieces.
5

Wash the fungus hair and cut into silk.
6

Pork shred.
7

Put the oil in the hot pot and put a little ginger puppet.
8

Put the shredded pork and stir fry until discolored.
9

Add the daylobe, fry fungus and shiitake mushrooms for 1 minute.
10

add water, salt, spiced powder, soy sauce, extremely delicious, stir -fry the onion and boil.
11

Add an appropriate amount of water starch and stir well.
12

Turn a small fire cover for 10 minutes.
13

Eggs are made into egg liquid.
14

Pour it evenly into the pot.
15

Slip, turn over the fire for 10 seconds to turn off the heat, so that the braised will be done.
16

Flour and an appropriate amount of water and knead the dough into a wider noodles.
17

Prepare a pot of cold water in advance.
18

Roll your hand noodles.
19

Cold white open.