Noodles
| Wheat flour One pound | Eggs one |
| Yeast\salt Appropriate amount | Green onions One tree |
Step 1
Add yeast, an appropriate amount of salt, an egg, and chopped green onion into the flour, and stir evenly.
Step 2
Add water and stir into thick batter, like friedThe ball-like batter can stand for a while when you put in chopsticks. It can be thicker in summer and thinner in winter.
Step 3
Leave to ferment for two to three hours, stirring the dough twice with chopsticks along the edge of the basin. When the noodles are fully fermented and there are bubbles inside, they are ready to be fried.
Step 4
Pour two centimeters of oil into the pan and start frying when the oil is 70% hot. Just keep the heat on medium-low, and let the noodles fully expand into the big white shape when soaked in the oil pan.
Step 5
Use a chopstick in each hand to pick up a small ball of dough and slowly put it into the pot. Quickly fill a pot with noodles. Note that there is a little trick when placing the noodles, that is, don’t put all the noodles in at once, but put in the lower half first, and then wait a second or two before putting all the noodles in.
Step 6
Take it out when both sides are golden brown.
Step 7
The ones I make don’t look as good as the ones sold outside, but they taste better. My daughter will never eat the ones sold outside again, and I can rest assured that the oil I make is definitely better. Noodle cooking tipsIt tastes slightly salty and goes great with spicy soup and camellia oleifera.
