Hand paste
By VicentaLakin
On Chongyang Day, a good friend had his birthday too far away to celebrate her birthday. As a result, a bowl of casserole beef noodles was ordered in the school cafeteria at noon. This is the second time I've had noodles in the cafeteria, and the first time I've had them on my mother's birthday. Being a northerner, not a no-no-no-no-no-no-no-no. The soup and the halogen are good. The noodles are really bad. It's not like you're eating noodles. When I was a kid, my dad used a big board, with a thick arm and stick. And dad's knifework was very good, and it was very rough and smooth. But, unfortunately, when we moved, the two babies were lost, and Dad never had any more hands. The rain in Beijing these past two days, the weather was cold, walking along the road, and people in feathers were always seen, and hat scarfs were put on. This cold weather, if you can stay at home, eat a bowl of hot soup, warm and happy. It's just that homemade face is a testing arm and endurance, ready
Recipe Recommendations
- flour 200g
- corn flour appropriate amount
- salt 1g
Steps for Hand paste
1
Prepare the material
2
put the flour in the basin, put it in 1 g salt, mixed with chopsticks with water status
3
Scratch the flour with your hands because it's hard, so the first one is not smooth
4
Wet cloth for 10 minutes
5
Scratch the face to the surface, cover it with wet cloth, and stay awake for 40 minutes
6
Repeat step 5
7
Put the noodles on the panel, rub them with your hands and smooth them
8
Crush the face with a scepter
9
Keep your face thin and flat
10
From the edge of the lasagna rolls with a scepter, from the sides of the roll with their hands in the middle think of the two sides, press them in turn, and roll the scepter. Repeat three steps, spread the face, repeat this step from the other direction, and reach the thickness you want
11
Pile up the face and put a layer of corn in the middle in case it's sticky
12
Second turn, and a layer of corn
13
And then the third one folds, and then the next layer of corn
14
When it's completely folded
15
Once folded, cut the width with a knife
16
When it's done, shake the corn paste and put it in the container
17
Done
18
DoneHand paste Make Tips
1. The dough used for rolling noodles should be as firm as possible; add water little by little.
2. Adding a small amount of salt to the dough makes it elastic. Note that you should not add alkali, as it will cause nutrient loss.
3. The dough must be rested and kneaded thoroughly; this ensures the noodles are chewy enough.
4. The role of cornmeal is to prevent sticking, and it works better than flour.
5. If you want thicker noodles, the dough sheet should be rolled thicker; if you want the texture of dried noodles, the dough must be rolled very thin.