EASY & SIMPLE SCISSORS NOODLE - ANCIENT CHINESE NOODLE

Hello Everybody
Today I would like to show you an ancient CHINESE NOODLES.
It is called SCISSORS NOODLE. It existed since the SUI Dynasty in 581 - 681 century in the province of SHANXI (between Peking down South West towards Xian)Anyway this is a most interesting noodle and it is easy and simple to make. You don't need much ingredients.So watch my recipe and how i make it.

You will not regret making this noodle dish. It has neither meat nor fish and yet totally delicious….. with simple ingredients!!!. WATCH THE VIDEO, COOK IT THEN CLICK THUMBS UP!!
Thank you for watching.



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You will need the following ingredients to make the dough.

300gm Flour
1 tbsp Tapioca Flour (optional)
50gm steamed and mashed pumpkin (i use Hokkiado pumpkin, you can leave out the pumpkin and instead 350gm full wheat flour.
I want to avoid a floury taste to the noodle)
1 egg
100ml Water
a dash of oil
a pinch of salt

Sieve the flour, tapioca and salt into mixing bowl.

In a jar of 100ml Water, add the egg and the mashed pumpkin and combine and stir it into a smooth liquid with no lumps.(You should have about 200ml water pumpkin solution, I had a problem reading the measuring cup. :))

Now add a dash of oil and slowly dribble the water pumpkin liquid into the flour mixture and using a pair of chopsticks keep stirring till the flour forms crumbles. Now using your hand, gather some crumbles and squeeze to check your consistency to form a dough. If the crumbles comes together than you can stop adding the water pumpkin solution and make the crumbles into a rough dough.

Place the rough dough into blender and knead it for 5-10 minutes
to a smooth dough or you can knead it by hand till it is smooth.
Cover and rest the dough for 20minutes.(you can rest it for longer as long as you keep the dough wrap or covered so that the atmosphere do not dry the dough)

Remove the dough from the kneading bowl. Give a light knead, shape into a big cone, using a scissor snip the dough and drop on a floured container and set aside. Meantime bring a pot of salted water with a dash of Shiao Xin wine (optional)to a boil .

First blanched your green vegetables like Bak Choy remove and set aside. Then boil the ready made noodles for 2-3 Minutes. Remove noodles once it float above, then dip it into cold water and scoop and place into serving plate.

Now prepare the sauce. You will need
1 scallion cut into rings
1 tbsp roasted sesame seeds
1 tbsp roasted and pounded peanuts/peanuts brittle
1 1/2 tbsp garlic (less if you don't like too much garlic your option)
1 tbsp ginger
2 fresh red chills pounded
Add all together in a bowl and mix the mixture.
Then add and mix
2 tbsp Xin Kiang Black Vinegar
2 tbsp light soya sauce
1/2 tbsp dark soya sauce
a dash of sesame oil
mix and stir well.

Meantime heat about 50ml vegetable oil to a high temperature and pour over the mixture. You should hear a sizzling sound then your tempering is in the right order.

Place the Bak Choy beside the noodle in the plate, scoop the sauce and place on top of the noodle and sprinkle about 1 tbsp grounded black pepper over the top and serve.

ENJOY!!
BON APPETITE!!

*Please be advised that All Recipes in Jessys Cooking channel are copy rights reserved.