Chinese Egg Noodles- Handmade Version #dinner #meals

Handcrafted sound Chinese egg noodles, can be utilized for lo mein noodles, chow mein noodles and soups.

Noodles, as one of the staple nourishment in Chinese food alongside Chinese breads (buns) and rice, have heaps of varieties and types. Once in a while, it is very tedious while scanning for the correct sort of noodles for your formula in Chinese general store. There are such huge numbers of decisions. For instance, in western China, similar to Sichuan food and Hunan cooking, individuals love to add salt in noodle mixture to make them stretch and bite enough. Dan noodles, Wuhan hot noodles and Sichuan cold sesame noodles all call for soluble base noodles either new ones or dried ones.

Miles away, in Southern China and Hong Kong zone, egg ordinarily is added to make chewy and not time touchy noodles. They are for the most part utilized in lo mein noodles and chow mein noodles. Furthermore, for genuine Lanzhou hand pulled noodles, debris of Halogeton arachnoideus is included. Be that as it may, Lanzhou hand pulled noodles are extremely far away from every day kitchen. It is too hard to even consider mastering the aptitudes.

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Ingredients

• 2 cups all-purpose flour
• 2 middle sized egg , whisked
• pinch of salt
• 50-60 ml water
• flour or cornstarch for dusting and coating

Instructions

1. In a bowl, mix salt with flour and then stir in egg and water slowly. Keep stirring until all the liquid is almost absorbed.
2. Grasp everything with hand and knead to smooth dough. It is ok to have some dry flour in the bottom at the beginning, as we need to control the water content to make sure our noodles are chewy enough.
3. When the dough is well kneaded, cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed and you can further pat the noodle dough.
4. Use a rolling pin to pat, press and flat the dough for several minutes (5-6) and then shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
5. Cut the dough in half; roll one half into a larger and thin wrapper (I show the degree in the video).
6. Fold the wrapper up (three or flour layers) and then cut into thin and even strips with a very sharp knife. When cutting the noodles, hold the knife vertically and push the newly cut strip with the knife to make sure it is completed with the dough wrapper. Dust with flour and loose the strips and if necessary, you can slightly stretch the strips slightly. Shake off extra flour when finished.
7. Repeat to finish the other half. Cook immediately or cover with plastic wrapper and freeze for later recipes.

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