homemade

雞蛋麵 Egg Noodles（before cook )

( after cook)

蔥油餅 Chinese Scallion Pancakes

Proudly presents, 蔥油餅 Chinese Scallion Pancakes and Egg Noodles.

What? The recipes!?

For the蔥油餅 Chinese Scallion Pancakes, scallion, olive oil, salt, and wheat flour, and water. Warm water is strongly recommend, the dough will be softer to taste and kneading.

Egg Noodles, egg, wheat flour and water, what else it can be.

I don’t have a fix amount for each of the ingredients. However, for Chinese scallion pancakes, add water little by little into the flour, using chip stick to mix, you don’t want too much wet dough stick onto to your hands before it forms a perfect dough. When you see the mixture of flour and water starts to form then it’s time use your hands to kneading them.

The dough making process for the egg noodles are similar to the Chinese scallion pancakes, only here we have eggs, I always make small portion, for this measure of noodles I have 3 eggs. And I have the eggs mix with the flour first, then to see if we still need any more water to add in. For noodles, we need more flour when it form into a nice dough and when we roll it into thin layer and cut them into strips, make sure it doesn’t stick together before cook.

I like the color of the egg noodles, golden, next time, I must try out different ingredients for it’ll be a different color, like spinach for green, carrots for red and so on.

And both before using the dough to make into end products, let the dough stands for 20 minutes or so. For this is the experience for others, I don’t really follow it.