Pumpkin noodle soup-magic flour recipe

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  1.Prepare Igudao wheat flour and other ingredients

• 2.Slowly pour 50 grams of water into the flour and mix well to form a floc

• 3.Knead the dough again, cover with plastic wrap and let it rest for 15 minutes

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  4.Knead evenly after 15 minutes and wake up for another 15 minutes

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  5.Take out the rested dough and use a rolling pin to roll it into a large thin dough

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  6.Fold into small strips, cut into noodles, spread out and set aside

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  7.Peel and remove the naan from the pumpkin and cut into small strips, set aside

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  8.Crack the eggs into the hot oil pan, fry until cooked, and set aside

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  9.Put the green onion and garlic into the oil pan and saute until fragrant

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  10.Put in the pumpkin Stir well, add more salt, stir well and taste

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  11.Join more points Boiled in boiling water

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  12.Add in the freshly rolled noodles, mix well and cook Cooked

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  13.Add pepper and MSG and mix well

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  14. Take the pot out of the pot and put it into a bowl, add the eggs and sprinkle with chopped green onion

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  15.Ready to serve

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  16.Finished product picture