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<p>ãmaterialã<br />
Ramugi (or medium-strength flour) 500g<br />
0.5 teaspoon of salt<br />
4 eggs<br />
12 tablespoons of water<br />
Potato starch (dusting) appropriate amount</p>
<p>ãCooking example ingredientsã<br />
Noodles 150g + 150g (for 2 people)<br />
Appropriate amount of water<br />
Water (for addition) 150ml<br />
1 piece of garlic (for 1 person)<br />
7 sprinkles of five-spice powder (for one person)<br />
3 sprinkles of white pepper (for 1 person)<br />
1/4 teaspoon of sugar (for one person)<br />
1/3 teaspoon of salt (for one person)<br />
1.5 teaspoons of medium coarse chili powder (for one person)<br />
1 teaspoon of sesame seeds (for one person)<br />
Hot oil 60ml (for one person)<br />
A little less than 0.5 tablespoon of soy sauce (for one person)<br />
1/3 tablespoon of black vinegar (for one person)<br />
Cucumber as you like (for one person)<br />
Coriander as you like (for one person)</p>
<p>ãPoints and tipsã<br />
â First, let the ra-mugi flour absorb the water of the egg, mix it evenly until there are no big lumps, then add water little by little and knead. Please use a slightly stiffer dough.<br />
â¡ The surface of the dough became quite smooth by repeating the work of kneading and laying it down three times.<br />
⢠If the rolling pin you are using is as short as my rolling pin, the center may be thin and the edges may be a little thicker while you make. Stretch the edges thinly so that the whole is uniform.<br />
⣠Sprinkle potato starch when folding so that the noodles do not stick to each other.<br />
⤠Cut the noodles to the uniform width as much as possible. You can adjust the width to your liking.<br />
⥠It takes about two and a half minutes to boil the noodles. Please adjust the boiling time according to your favorite texture.</p>
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