Fancy noodles + Tajialin meatball noodles
Ingredients
- All-purpose flour 260 grams
- Native eggs 120g
- Pork stuffing 190g
- Onions 1
- Tomato 1
- Cornstarch 3 teaspoons
- Rice wine 1 teaspoon
- Granulated sugar 2 teaspoons
- Light soy sauce 1 teaspoon
- Olive oil 2 teaspoons
- Salt 2 grams
- Salt 1 gram
- Salt 2 grams
- Onions 2 grams
- Ginger 1 piece
- Garlic 3 capsules
- Pepper Appropriate amount
- Dark soy sauce A few drops
- Corn oil 1 spoon
- Pizza Sauce 1 teaspoon
Steps
1. 5 egg yolks, including 2 whole eggs and 3 egg whites, a total of 110 grams, the eggs are very small because they are native chickens.
2. 260 grams of flour, add 2 grams of salt and mix well.
3. Pour in olive oil and egg liquid.
4. Stir with chopsticks into a shuttle shape, cover with plastic wrap and let rest for 15 minutes.
5. Knead it into a ball. The dough is hard and you need to be patient. If it really doesn't form a ball, add an appropriate amount of olive oil or egg white.
6. Knead until there is no dry powder, cover with plastic wrap and rest for 40 minutes.
7. Knead the dough again for a while, cover it with plastic wrap and let it rest for 40 minutes.
8. Finally, knead into a smooth dough.
9. Use the dough press to start from level 1 and press to level 5 to form a suitably thick dough.
10. Cut out noodles as thin as you like.
11. The pasta is done, because the dough is hard and the noodles are not sticking to each other.
12. Add minced onion and ginger, 1 teaspoon of light soy sauce, 1 gram of sugar, 1 gram of salt, half an onion, appropriate amount of pepper, a few drops of dark soy sauce, and a few drops of sesame oil to the minced meat.
13. Add 40 grams of water in batches and beat to absorb. Finally, add starch and beat evenly.
14. Heat the corn oil in the pot, quickly squeeze the minced meat into balls, and put them into the pot to fry.
15. The meatballs that are put into the pan first will color the fastest, so take them out of the pan in advance until all the meatballs are fried.
16. Mince the garlic, shred the green onions, and cut the tomatoes into small dices.
17. Brush a layer of oil into the pot and heat it up, add the green onion and minced garlic until fragrant.
18. Pour in the tomatoes and stir-fry until the juice is released.
19. Pour into a bowl of water, 2 grams of salt, 2 teaspoons of sugar, and 1 teaspoon of pizza saucespoon. .
20. Pour in the meatballs, cover the pot and simmer for a while.
21. During the smoldering process, you need to turn the meatballs over, and finally cook until the soup is thick and then turn off the heat.
22. Pour water into another pot and bring to a boil, add 2 grams of pasta salt, cook for about 5 minutes and take it out. The portion cooked is for me alone.
23. Serve the cooked pasta with meatballs and soup.
24. It tastes good!
25. Finished product picture!
Tips
- Pasta does not add a drop of water, but uses whole eggs, egg yolks and olive oil.
- The dough is very hard and needs to be rested several times before it can be shaped.
- The meatballs can be chicken. , it can also be beef or pork.
- This is an authentic free-range free-range egg. An egg with skin weighs about 43 grams. It is very small, so it cannot be measured with eggs.
- 2 whole eggs, 3 egg liquids, a total of 120 grams, and 260 grams of flour.
- If the flour is very absorbent and cannot form a ball, add olive oil or a little egg white, adding less at a time.
- This is pasta for three people. If you can't finish it, you can dry it or cover it with dry powder and freeze it for storage.
