Ingredients
Flour ( 100g ) | water ( appropriate amount ) |
chopped green onion ( appropriate amount ) | Oil ( appropriate amount ) |
Egg ( one ) | Cilantro (appropriate amount) |
How to make egg and butterfly noodle soup
1. Add water to the noodles and set aside to wake up for 20 minutes
2.Take part of it and roll it out on the chopping board into thin slices.Don't make it too thin, otherwise you won't be able to pick it up for a while.Use a round grinder or a mineral water bottle cap to press out small round pieces on the dough sheet.
3.Tear off the surrounding dough pieces and only the small round pieces are left p>
4. Use chopsticks to pinch the discs in the middle, and that’s it!
5.Look how neatly I arranged it!
6.If you can’t eat it, you can put it in the refrigerator and eat it as breakfast in the morning.very convenient.
7.Put oil in the pan, green onion, boil it, lower it, and then Add an egg, sprinkle with coriander before serving, and hang two pieces of carrots.It’s beautiful!
8.Look at the cooked bowknot deformed!
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