Enoki Mushroom Noodle Soup - Magic Flour Recipe

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  1.Prepare Igudao wheat flour and other ingredients

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  2. Add some salt to the flour, slowly pour in water and mix into a flocculent form

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  3.Knead the dough with your hands, seal and rest for 15 minutes

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  4.Knead evenly until the noodles are smooth, seal and let rise for about 15 minutes

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  5.Take out the rested dough, place it on a baking table sprinkled with dry flour, and roll it into a large thin dough

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  6.Fold into long strips, cut into noodles, shake and spread out for later use

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  7.Remove the roots of the enoki mushrooms, wash them and tear them into small florets, and prepare some chopped green onion

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  8. Heat the oil in a pan and fry the ham and eggs until cooked, set them aside

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  9.Put an appropriate amount of water into the oil pan and bring to a boil, add the freshly rolled noodles and cook

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  10.Add enoki mushrooms, salt and pepper, mix well and bring to a boil

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  11.Turn off the heat, tear in the chopped green onion and mix well

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  12. Remove and put into a bowl.Add eggs and ham, then pour in the soup

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  13. Serve on the table Edible

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  14.Finished product picture