Poo-noodle
By VicentaLakin
This year, the special school that appeared in the famous detective Conan, went to the city of Takasong, Kagawa County, Japan, and experienced the production of the traditional hand-to-face. It's your first time back
Recipe Recommendations
- dumpling flour 500G
- old tofu 1 block
- Coprinus comatus appropriate amount
- white radish 1/2
- shrimp appropriate amount
- Shabu beef slices 1 box
- salt 20g
- water purification half pot
- soy sauce appropriate amount
- white sugar appropriate amount
- green onions 1/2 root
- onion one
- salad oil 2 tablespoons
Steps for Poo-noodle
1
scales 500 g dumpling powder (prefect flour can also)。
2
scales 220g clean water and 20g salt. in spring and autumn, the ratio of water to salt was 11:1。
3
The salt is poured into the clean water, which is fully mixed and fully dissolved。
4
The salt water was added to the flour three to five times, and when water was added, the hands were shivering from the bottom to the top。
5
The smaller the particles, the better they are, try not to have large groups of flour。
6
Put all the faces in the basin together. It's hard, so it's hard。
7
Scratch around such a noodle。
8
Put the rough noodles in a thick, sealed bag。
9
Put it on a clean mat, and the whole person stands up and presses his foot fast。
10
Step on the noodles with the front soles。
11
And then you continue to flatten and flatten the whole face with your front toes. It's 10 minutes in a row。
12
Then, the face group is removed from the bag and folded into small blocks like folding covers。
13
It is then placed in another clean sealed bag, where it is placed in a closed and warm space to begin the “decompression” phase. Spring autumn, 2 hours ripe; summer 1 hour; winter 3 hours。
14
When they are ready, they are placed in freezers or freezers (if they do not eat in the near future, they can be placed in freezers). Of course, if you eat it that day, you can save it。
15
Spread the noodles, roll them up with a cane, stretch and flat。
16
When the skin is flat, it folds and cuts with a knife。
17
Scratch the noodles and shake them in the tub. I cut it wide enough to narrow it in half。
18
Old tofu slices。
19
Chicken leg mushrooms clean, cut in half。
20
Carrot to the skin, root, slice。
21
Onions go to root, leather, wash, cut。
22
Onion to leather, root, slice。
23
Half the pot boiled and added raw。
24
Add sugar and turn it to the taste of the succulent pan。
25
Add onions and onions。
26
At the same time, heated pans pour into salad oil。
27
And roast the old tofu into two golds, and cast it out into the fire pot。
28
I'll put it in a chicken-legged mushroom and keep cooking。
29
The rest of the oil in the pan is used for shrimp perfunctory (premeditated with wine and powder). And when it's cooked, it's thrown into the hot pot。
30
The urn must be cooked for a while, so that it can fully absorb the taste of soup。
31
IT'S FULLY ABSORBING THE OINTMENT OF SOUP
32
The finished chart。
33
Concentrations of salt water vary from season to season。