0:00 / 3:08

Assorted Orecchiette

groups2 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 10 minsscheduleTotal: 40 minsoutdoor_grillStir-fry

Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Active Cooking

00:00:01

Prepare 200g of flour in a bowl
Mix with 100ml of cold water, stir into flakes with chopsticks first
Knead by hand into a medium-firm dough
Cover with plastic wrap and rest for 5 to 10 minutes
Knead the dough again until smooth
Cover with plastic wrap and rest for half an hour

lightbulb

Watch out

Control the amount of water according to the flour's absorption, knead into a medium-firm dough, otherwise it will be too soft to shape.

Ingredients:all-purpose flour (200 g)water (100 ml)

Tools:bowlchopsticks

Preparation

00:00:44

Cut celery into small dicing
Cut some carrots into small dicing
Cut cucumbers into small dicing as well
Mince some garlic
Prepare some pre-soaked and washed black fungus, tear into small florets
Set aside the prepared vegetables for later use

lightbulb

Watch out

Cut all vegetables into uniform sizes, otherwise they will cook unevenly and affect the texture.

Ingredients:celery (50 g)Carrot (50 g)Cucumber (50 g)Garlic (10 g)soaked black fungus (20 g)

Tools:kitchen knifecutting board

Preparation

00:01:13

Place the rested dough on the board without kneading
Roll out the dough with a rolling pin to about 1 cm thickness
Cut into thin strips with a knife
Sprinkle some dry flour to prevent sticking and rub them apart
Roll each strip individually to make them even in thickness
Cut the rolled dough strips into small cubes
Sprinkle another layer of dry flour to prevent sticking and separate them

lightbulb

Watch out

Be sure to sprinkle enough dry flour when cutting and rolling, otherwise the cubes will stick together and cannot be shaped.

Ingredients:dry flour (10 g)

Tools:rolling pinkitchen knife

Active Cooking

00:01:53

Prepare a steamer mat and sprinkle some dry flour on it
Place the cut small dough pieces on it
Use the thumb to push outward to form a spiral-shaped orecchiette

lightbulb

Watch out

When pushing the dough pieces with the thumb, the force should be moderate so that the pushed orecchiette will have uniform thickness and will not easily fall apart.

Tools:bamboo mat

Active Cooking

00:02:09

warningStay safe

Be careful of steam burns when handling boiling water, add gently to prevent hot water from splashing.

Boil water in a pot, add the prepared cat ears
Cook until 80% done, remove and rinse in cold water

local_fire_departmentBoil over high heat for about 3 to 4 minutes

lightbulb

Watch out

Make sure the water is at a rolling boil before adding the cat ears, otherwise they will stick to the pot and dissolve.

Tools:potcolander

Active Cooking

00:02:23

warningStay safe

Prevent oil splashing when adding ingredients to hot oil, avoid splashing sauce while stir-frying to prevent skin burns.

Heat oil in another wok, add minced garlic and sauté until fragrant
Add the cut cucumber, diced carrots, diced celery, and wood ear mushrooms, stir-fry until just cooked
Add one spoonful of oyster sauce, some light soy sauce, one spoonful of chicken bouillon, and a little salt
Stir-fry them evenly
Add the orecchiette that have been cooled in water and drained, stir-fry evenly
Those who like spicy food can add some chili, then it can be removed from the pan and plated

local_fire_departmentStir-fry over medium heat for about 3 minutes

lightbulb

Watch out

Stir-fry vegetables quickly over high heat until crisp-tender, and mix seasonings promptly once added, otherwise it may become unevenly salted or burn at the bottom.

Ingredients:Cooking oil (15 ml)GarlicceleryCarrotCucumbersoaked black fungusoyster sauce (15 ml)soy sauce (10 ml)Chicken Bouillon Powder (3 g)Salt (2 g)

Tools:spatulafrying pan