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Cooking
Step 1
1. Peel daikon and carrots, cut into long strips. Put in a deep bowl, pour soy sauce, mix. Cover with cling film and leave for 30 minutes. If you use black or white radish instead of daikon, cut it into strips and place it in milk for 1–1.5 hours. After that, rinse with warm water, squeeze and put together with carrots in soy sauce. 2. Sift the flour, beat in the eggs and knead the dough. Knead until the dough is smooth and elastic. Sprinkle the surface of the table with flour. Put the dough on it and roll it into a layer 1 mm thick. Trim the edges and cut the layer into strips 2.5 cm wide and 8-9 cm long. Boil water in a wide saucepan, lightly salt. Put the noodles in boiling water, cook for 2 minutes, transfer with a slotted spoon to a bowl of cold water. 3. Pour the broth into a clean saucepan, bring to a boil. Squeeze the daikon and carrots, put in the broth. Reduce heat to medium and cook for 6 minutes. 4. Pepper and apple wash, cut in half, remove the core. Cut into strips and add to the soup, cook for 5 minutes. Discard the noodles in a colander, put in a saucepan with soup and cook for another 2 minutes.
Ingredients
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