Hand-pulled noodles in sandpot

　　Stew pot Use a stew pot, an excellent heat conductor, for the hand-stretched noodles Noodles should be hand-stretched; they offer a more satisfying texture and chewiness compared to machine-made noodles hanging noodles. Accompanied by various seasonings and side dishes, this warm bowl of soup is a delightful treat in the cold winter!

　　Ingredients Main ingredients

100g flour, 1 Chinese cabbage, 1 tomato, 1 egg oil, half a spoon of salt, a quarter spoon of monosodium glutamate (MSG), 1 spoon of soy sauce chili oil, a quarter spoon of Sichuan pepper powder, chopped green onion, chili paste Step 1. Mix flour with water and knead well; let it rest for 30 minutes Step 2. Wash tomatoes and Chinese cabbage and set aside Step 3. Boil an egg Step 4. Put salt, MSG, Sichuan pepper powder, soy sauce, chili oil in the stew pot Step 5. Add some water and let it sit Step 6. After resting, roll out into long strips Step 7. Divide into portions and cover to rest Step 8. Stretch into evenly sized noodles Step 9. Cook the noodles in the stew pot until done Step 10. Prepared noodles Step 11. Cut a slice of tomato, chopped green onion

Step 12. Blanch Chinese cabbage

Step 13. Arrange Chinese cabbage, tomato slices, and boiled egg in the stew pot, sprinkle with chopped green onion, and pour chili oil over it Tip Knead the dough after resting for good plasticity; the stew pot heats evenly but is shallow, so be careful not to spill. Lightly blanch the Chinese cabbage to prevent darkening!

Clean the tomatoes and Chinese spinach.

Boil an egg.

Put salt, monosodium glutamate, Sichuan pepper powder, light soy sauce, and chili oil in a clay pot.

Add an appropriate amount of water and set aside.

Roly-poly the dough into long strips.

Divide the dough into portions, cover, and let rest for a moment.

Pull out the noodles to be evenly thick or thin.

Cook the noodles until they are done in the clay pot.

Prepare cooked noodles.

Cut a tomato slice and some chopped green onions.

Blanch the Chinese spinach.

Place the blanched spinach, tomato slices, and boiled egg in the clay pot, sprinkle with green onion, and pour over it.Chili oil

Tip: Let the dough rest after mixing to ensure better elasticity. The clay pot heats evenly but is shallow, so be careful not to overflow. Gently blanch the Chinese spinach; if overcooked, it will turn an unappealing color!

After kneading the dough, let it rest; this improves its pliability.