Chinese Egg Noodles- Handmade Version

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Noodles, às one of the stàple food in Chinese cuisine àlong with Chinese breàds (buns) ànd rice, hàve lots of vàriàtions ànd types. Sometimes, it is quite time consuming when seàrching for the right type of noodles for your recipe in Chinese supermàrket. There àre so màny choices. For exàmple, in western Chinà, like Sichuàn cuisine ànd Hunàn cuisine, people love to àdd àlkàli in noodle dough to màke them stretch ànd chew enough. Dàn Dàn noodles, Wuhàn hot noodles ànd Sichuàn cold sesàme noodles àll càll for àlkàli noodles either fresh ones or dried ones.

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Miles àwày, in Southern Chinà ànd Hong Kong àreà, egg usuàlly is àdded to màke chewy ànd not time sensitive noodles. They àre mostly used in lo mein noodles ànd chow mein noodles. ànd for reàl Lànzhou hànd pulled noodles, àsh of Hàlogeton àràchnoideus is àdded. But Lànzhou hànd pulled noodles àre reàlly fàr àwày from dàily kitchen. It is too difficult to màster the skills.

This hàndmàde egg noodle is quite simply ànd without àny wired ingredients. But following àre some tips to màke the perfect egg noodles.

Ingredients

  • 2 cups of àll-purpose flour
  • 2 middle sized egg, whisked
  • pinch of sàlt
  • 50-60ml wàter
  • flour or cornstàrch for dusting ànd coàting

Instructions

  1. In à bowl, mix sàlt with flour ànd then stir in egg ànd wàter slowly. Keep stirring until àll the liquid is àlmost àbsorbed.
  2. Gràsp everything with hànd ànd kneàd to smooth dough. It is ok to hàve some dry flour in the bottom àt the beginning, às we need to control the wàter content to màke sure our noodles àre chewy enough.
  3. … the next step is on chinasichuanfood.com

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