Health benefits
Pumpkin: low in protein
Sichuan peppercorns: maintain healthy skin and mucous membranes
Ingredients
High-gluten flour ( 200g ) | Pumpkin ( 200g ) |
Tomato paste ( 1 frying spoon ) | chopped green onion ( a little ) |
Minced garlic ( appropriate amount ) | Dried chili pepper ( 1 ) |
| Panthoxylum bungeanum ( a little ) | Salt ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Chives ( a little ) |
Taste ( a little ) |
How to make pumpkin noodles
1.Put 200g of flour into a basin, add water and stir until it becomes flocculent.About 80g of water is needed.
2. Knead into a smooth dough, cover with a damp cloth and let rise.
3. Cut the pumpkin into small dices, cut the onion, garlic, dried chili and set aside.
4. Heat the oil in the wok, add the catkins and fry until fragrant, then add the chopped green onion and garlic Stir-fry the puree and dried chili until fragrant.
5.Add in diced pumpkin and stir-fry.
6.Add a spoonful of tomato paste.
7.Add appropriate amount of light soy sauce.
8.Put in salt.
9.Add enough boiling water.
10.Simmer over medium-low heat.
11. While the southern soup is simmering, roll the dough into thin sheets and use a dough press Cut into thin slices.
12. Fold it and cut it into long strips about 2 cm wide.
13.Pulled it into the pot.This speed is faster.
14.When the noodles are cooked, add MSG to taste.
15.Add the leeks.
16.Finished product.Northwest specialties, dishes and noodles.
Tips
1.If you roll it out before you pull it, the dough will become chewy; if you roll it out and then pull it, the dough will become loose and the texture will be bad.The best way is to push away a little and pull a little.
Practice makes perfect, so be quick.
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