500 grams (1.1 lb)wheat flour
15 grams (1/2 oz) green vegetables (rape)
15 grams (1/2 oz) mushrooms
15 grams (1/2 oz) sliced bamboo shoots
5 grams (1 tsp) lard
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
100 grams (8 tbsp) cooking oil
1 gram (1/4 tsp) pepper powder
1. Mix the whipped eggs and lard with the flour, roll the dough
repeatedly. Use a roller to make it very thin and fold to cut into
Put 1500 g(3 cups) of water in a pot and heat to boiling point. Add
in the noodles and cook for about 5 minutes. Take them out and wash
with cold water. Mix the noodles with 5 g (1 tsp) of cooking oil.
Arrange the noodles in the shape of a pancake. Wash clean the green
vegetables, mushrooms and bamboo shoots.
Put the cooking oil in the wok and heat it until it is 180-200:C
(355-390:F), put in the noodles (in several portions) to deep-fry
until the noodles become crispy. Take them out of the oil and drain
Add 700 g (1 2/5 cups) of water in another pot. Put in the noodles,
green vegetables, mushrooms, bamboo shoots, salt, MSG and pepper
powder and cook for five minutes after the water boils. Now
Features: The noodles are soft and nutritious
Taste: Salty and delicious.