Egg noodles are one of the staples of traditional Chinese cuisine. They use it as a main dish with various seasonings and sauces, and as a side dish for fish and meat. Of course, you can go to the store and buy ready-made egg noodles, but they don't compare to fresh homemade noodles. And the most important thing is that cooking it is not at all difficult!
It is necessary
-
- flour - 1 tbsp;
- salt - 1/2 tsp;
- eggs - 2 pcs.
Instructions
Step 1
Combine flour and salt in a large, shallow bowl. Make a groove in the center of the flour and break the eggs into it.
Step 2
Using a fork, gradually combine the eggs with the flour.
Step 3
After you've mixed all the ingredients well, place the dough on a floured surface and knead until it's elastic. To prevent the dough from sticking to your hands when kneading, sprinkle them with flour.
Step 4
Place the dough in a plastic bag and refrigerate for 30 minutes.
Step 5
Using a rolling pin, roll out the dough to the thickness you want your noodles to be: 1/2 cm to the thickness of the paper of your choice.
Step 6
Using a sharp knife or pizza roller, cut the dough into noodles. It can be thick or thin, narrow or wide, most importantly, try to make all the "ribbons" of the noodles the same.
Step 7
Spread the sliced noodles on a flat surface and let dry well.
Step 8
Dried egg noodles should be stored in an airtight plastic container at room temperature for no more than one month.
Step 9
To boil the egg noodles, boil water in a saucepan, add a little salt and add the noodles. Cook until tender. Cooking times may vary depending on how thick your noodles are and how long you have dried them. Serve the egg noodles along with the butter and grated cheese. You can also add it to soup, fry it or stew it.
