hand-rolled noodles are made by hand. The method is simple, that is, adding water and flour to form a dough, rolling into a large noodle, and then cutting it into thick or thin, and it can also be cut into different shapes. The way of eating is also different. , Such as simmered noodles, soup noodles, oily noodles, braised noodles, fried noodles, sesame sauce noodles, etc., no matter how you make it, the taste of noodles must be smooth and chewy, which is why noodle lovers like it most. Hand-rolling noodles seems simple. If you want to make noodles that are smooth and chewy, you must master the following three tips.
1. Choose high-gluten flour
High-gluten flour has the highest protein content and the strongest gluten. It is the most suitable for hand-rolled noodles. Nevertheless.
Generally, people think that making hand-rolled noodles should use medium-gluten flour instead of low-gluten flour, which often overlooks the characteristics of high-gluten flour. This is that high-gluten flour is richer in protein, more gluten, and more malleable than other flours. Use this flour to make hand-rolled noodles. The noodles taste more chewy, the noodles are more fragrant, and they are especially resistant to cooking when placed in the pot. Therefore, high-gluten flour is our first choice for making hand-rolled noodles.
2. Water ratio
The amount of water in the hand-rolled noodles directly affects the taste of the noodles. Generally, the ratio of flour to water is 1:0.4. Add 200 grams of water to 500 grams of high-gluten flour.
3. Choose cold water and noodles
When we make noodles, we try to use cold water to make the noodles. The made dough is firmer and will not mix with soup in the pot. The taste is still chewy. If it’s cold, you can use a temperature of about 30 degrees to mix the noodles, but you can’t use hot water to mix the noodles, which will make the dough soft. Increase the stickiness of the noodles, so it is best to use cold water to make the noodles.
4. Add proper amount of edible oil
When kneading dough, you can add proper amount of edible oil to the flour, the dough will be smoother and more delicate, and it can be effectively strengthened. The flexibility of noodles.
5. Adding a little bit of edible salt
As the saying goes, "alkali is bone salt is gluten" table salt can make gluten texture denser, increase elasticity, and strengthen gluten strength. We use high-gluten flour so there is no need to add alkali. If you like to eat alkali, you can add a small amount.
6. Hand-rolling the noodles method
We put the weighed flour and salt into the basin, stir evenly, slowly pour the water in portions, remember not to pour too much at a time, stir and stir while pouring Then put in the cooking oil, press and knead the dough repeatedly with your hands, and knead the dough into a smooth dough. Let the dough rise for 20 minutes, and then make it into a hand-rolled dough. Remember that the flour must be fully mixed with water so that the noodles will not break easily. The dough can be used by yourself. If you want to eat noodle soup, eat noodle soup, if you want to eat fried noodles, eat fried noodles, whatever you like.
The above are the 6 key points for making hand-rolled noodles. Next, let’s take a look at the practice of hand-rolled scallion noodles.
——【Hand-rolled noodles in shallot oil】——
1. Prepare ingredients
1. Main ingredients: 300 grams of high-gluten flour, 120 grams of water, 2 grams of salt, 3 grams of edible oil;
2. Chives, ginger, lard, cooking oil;
3. Seasoning: salt, light soy sauce, oyster sauce, chicken noodles, pepper powder.
2. Production process
1. Put the flour and salt in a basin, mix well, slowly pour clear water into the flour, add in portions, and stir while pouring until it becomes a uniform dough.
2. Add cooking oil to the dough, press it with your hands to form a dough, relax for 5 minutes, then knead it vigorously for 5 minutes, knead it into a smooth dough, let it rest for 30 minutes.
3. Remove the old leaves of the small chives, cut off the roots, clean them, cut a part into sections, mince a part, wash and cut the gingerwire.
4. Put the lard and cooking oil in the pot, pour in the shallots and ginger, slowly fry the chives and ginger on a low fire until it becomes browned, then turn off the heat and cover the pot and simmer for 10 minutes.
5. Sprinkle an appropriate amount of flour on the chopping board to prevent sticking, and then move the awake dough to the chopping board, without kneading, flatten it by hand, and roll it out into a thin and even round dough.
6. Sprinkle thin flour evenly on the rolled noodles to prevent sticking, and then fold the noodles in an S-shape and cut them into noodles of even width. Grasp the top layer of the noodles, and then shake them. Came out.
7. Pour a little more water into the pot. After the fire is boiled, add a little salt and cooking oil. Add the noodles. After the pot is boiled, point clean water three times and cook until the noodles are shiny and mature. Make noodles.
8. Put salt, light soy sauce, oyster sauce, chicken powder, pepper powder on the cooked noodles, then put the fried chives and chopped chives, heat the scallion oil, pour it on top, so that the scallion oil is mixed The noodles are ready.
Conclusion:
makes a smooth cheek and keeps rolling the noodles in the pot. It is actually very easy, as long as you remember the above 6 key points The principle that practice makes perfect, making hand-made noodles is much simpler, and family members will especially like it. If you like it, just follow the key points above and try
