How to make Nepeta lo mein

With the development of the times, there may be few people around us who can cook. We all eat at food stalls and takeout. There is nothing wrong with this, but the food sold outside is not necessarily clean. Sometimes cooking your own meals can not only allow you to enjoy delicious food, but also improve your health. Here, I will introduce you to Jingjie Lo Mian, so learn to make it yourself.

1. Add 1212 flour, water and salt, and knead into a slightly hard dough for later use.

2.2121 Sugar After ten minutes, place it on the panel and roll it into a dough.

3. When rolling the dough, sprinkle starch on the dough so that the noodles are smooth and not easy to stick together. A little thicker, better taste.

4. Cut into noodles and set aside.

5. Take a handful of Schizonepeta and wash them clean.

6. Keep only the tender stems and leaves.

7. Put the cleaned nepeta into a large bowl, add thirteen spices, salt, chicken essence and sesame oil and set aside.

8. Add water to the pot and bring to boil.

9. Beat an egg and set aside.

10. Pour the beaten eggs into the pot of boiling water.

11. Pour the boiled eggs together with boiling water into a large bowl containing hyssop, blanch the hyssop and use it as a topping for the noodles.

12. Use the remaining water to cook the noodles.

13. Cut the cucumber into thin strips.

14. Put the cold noodles into a bowl and add garlic juice for seasoning.

15. Pour the nepeta and egg soup over the noodles and cover them with cucumber shreds. A bowl of noodles suitable for summer consumption is ready.