How to stir-fry scissor noodles with seasonal vegetables

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  1.Put 100 grams of prepared stone-ground wheat flour into a plate, add 50 grams of water, and stir while pouring;

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  2.Knead into a smooth dough, the dough should be slightly harder;

• 3. After kneading, put on the lid and let it rise for 15 minutes;
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  4.After waking up, take it out, knead the dough smooth and thoroughly, and knead it into a long strip;

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  5. Hold the risen long strip of dough in your hand and use scissors to cut the dough into long pointed strips at both ends;

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  6. Boil water, pour in the scissor noodles, cook until the scissor noodles float and are cooked, 3-5 minutes;

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  7. Take it out and put it in cold water for later use;

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  8. Prepare the vegetables.Cut red peppers, green peppers and onions into sections.Cut coriander and green onions into sections.Blanch the black fungus with scissor noodles soup for two minutes, remove and drain in cold water and set aside;

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  9. Heat the oil in the pot, first add the green and red peppers, onions and black fungus, stir-fry for a while, and then smell the aroma.Pour in the scissor noodles and stir-fry until almost cooked.Add cilantro and green onion segments;

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  10.Put in 2 spoons of tomato sauce, 1 spoon of light soy sauce, a little salt, starch water (use scissor noodle soup and add a little sugar) stir-fry for a while and take it out of the pot;

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  11.A delicious scissor noodles is made and it is very delicious.