Ingredients:
500 grams (1.1 lb)wheat flour
6 eggs
15 grams (1/2 oz) green vegetables (rape)
15 grams (1/2 oz) mushrooms
15 grams (1/2 oz) sliced bamboo shoots
5 grams (1 tsp) lard
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
100 grams (8 tbsp) cooking oil
1 gram (1/4 tsp) pepper powder
Directions:
1. Mix the whipped eggs and lard with the flour, roll the dough repeatedly. Use a roller to make it very thin and fold to cut into hand-made noodles.
2. Put 1500 g(3 cups) of water in a pot and heat to boiling point. Add in the noodles and cook for about 5 minutes. Take them out and wash with cold water. Mix the noodles with 5 g (1 tsp) of cooking oil. Arrange the noodles in the shape of a pancake. Wash clean the green vegetables, mushrooms and bamboo shoots.
3. Put the cooking oil in the wok and heat it until it is 180-200ºC (355-390ºF), put in the noodles (in several portions) to deep-fry until the noodles become crispy. Take them out of the oil and drain off.
4. Add 700 g (1 2/5 cups) of water in another pot. Put in the noodles, green vegetables, mushrooms, bamboo shoots, salt, MSG and pepper powder and cook for five minutes after the water boils. Now serve.
Features: The noodles are soft and nutritious
Taste: Salty and delicious.
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