The noodles
By VicentaLakin
That's what I learned from colleagues. It's hard, bits, bits, bits, but it's chewing its head, cooking it up, pouring its own favorite halogen. I'm only here to shoot the face, and the halogen will do whatever you want, and you'll do it yourself。
Recipe Recommendations
- flour 400 grams
- salt 1 gram
- baking soda a little
- water 220 grams
Steps for The noodles
1
Raw materials: flour, salt and small soda。
2
Combining three raw materials with water. It takes a little bit of water to get to the soft and hard side. It's like a snowflake with chopsticks
3
And then you rub it with your hands in a smooth, soft face. Cover it up and place it side by side for about 30 minutes。
4
Thirty minutes later, the noodles have become soft and flexible, with a small amount of water on their hands several times, rubbing them hard, and they feel softer but more resilient in their hands. The noodles have become smoother, with their fingers pressed on them, and the dents of them have been able to recover very quickly and place a side of them for about 30 minutes。
5
Thirty minutes later, the noodles are soft, but they're bigger。
6
Scatter a little bit, move it to the panel, and grow a strip or elliptical。
7
Cut it in a thicker strip, if you can pull noodles, then you can pull noodles. I don't know how to pull, so it's a bit more stupid, cut first, then wipe round with my hands。
8
In the basin, the oil is painted, for a while, in order to prevent the pasta from being glued, and in order to make the noodle more rigid, if the container is large, it can be placed at a small distance。
9
Fire, boil water in the pot, take out a section of noodles, grab both hands, shake both hands, and stretch out simultaneously to the length and width that you like, so that you can boil in the pot, and when the noodles rise, boil them for a little while, so that the cold water can boil. Next thing you know. Huh。The noodles Make Tips
Knead and rest the dough twice. The dough should be mixed a bit softer, and when kneading, press firmly with force to increase the gluten development. My technique isn't great, so the noodles I pulled are uneven in width. This type of noodle is quite chewy, so people with weak digestion should eat less of it. Because the dough is very soft, after rolling it into a round shape, you need to pull it into noodles and put them in the pot as soon as possible; otherwise, they will easily stick together even if brushed with oil.