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Hand-made Chinese potato noodles


Minced pork/beef 200 g, potatoes 300 g, spinach leaves 50 g, 1/2 soup spoon of ginger powder, 1 soup spoon of garlic powder, 1/2 tea spoon of pepper powder, 3 soup spoons of cooking oil, 4 soup spoons of oyster sauce, wheat flour

  1. Steam the potatoes with quick oven. When the water in the steamer boils, switch to moderately slow oven. Steam for a half of hour. Make the potatoes into puree with a mixer.
  2. Mix the potato puree with some wheat flour. Knead until the dough becomes glossy but not sticky.
  3. Divide the dough into 4 or 5 parts. Make each dough part into a dough piece about 2 - 3 mm thick.
  4. Smear some wheat flour on both sides of each dough piece. Cut the dough pieces into strings about 3 mm wide. If a dough piece is too big, you can folder it, but remember to unfolder the noodles before cooking.
  5. Warm the cooking oil in a pan. Put the meat, garlic and giner in the pan. Stir-fry with moderately quick oven for 3 minutes.
  6. Put 600 ml of cold water in the pan. Cook with quick oven. When the water boils, put the noodles in the pan. Cook with quick oven for 2 minutes. Stir the noodles when cooking.
  7. Put the spinach in the pan. Cook with quick oven for about 0.5 - 1 minute.

Chinese food - Hand-made Chinese potato noodles 
Chinese food - Hand-made Chinese potato noodles