Yifu Noodles

Yifu Noodles

　　First, crack the eggs into a mixing bowl, add salt, and stir until well combined. Then pour in the flour and mix it in with your hands. Once the flour and eggs are evenly incorporated, add an appropriate amount of cold water and continue stirring to form a dough. Knead the dough until it is smooth and elastic, then place it on a work surface. Roll it out forcefully with a rolling pin until it becomes uniformly firm, then roll it into a thin sheet about 3 mm thick (use the same rolling method as for homemade knife-cut noodles). While rolling, continuously sprinkle starch powder (the starch should be placed inside a muslin bag) as needed. Fold the dough and cut it into strips about 0.5 cm wide using a knife. Hold the top end of the noodle strip and lift it forward, then grasp the top with one hand and the middle with the other to shake off the starch powder. Boil the noodles in hot water until cooked, then remove and rinse in cold water. Divide them into five portions and deep-fry each portion in hot oil until golden brown. Place the fried noodles on a plate. When ready to serve, briefly boil the fried noodles again in hot water (do not cook for too long; remove them once they have softened). Heat oil in a pan, then add the boiled noodles and pan-fry until golden. Transfer to a plate. Next, stir-fry the accompanying seasonings in a pan and pour them over the Yifu Noodles to serve (you may also toss the noodles directly in the pan with the seasonings). The result is a dish with a crispy exterior and tender interior, fragrant but not greasy.