Time flies so fast. It turns out that I have settled down in Food World for two years. During these two years, Food World has allowed me to fully appreciate the joy of being a cook, especially LG's accidental surprised eyes, which often make my little vanity fully satisfied, so I am very grateful to Food World, for providing a platform for communication and learning, and for occasionally having the urge to cook.
Hehe, talking about today's hand-rolled noodles. This is a very popular staple in our family. We will eat it all every time, and even lick the plate until it is clean. Hehe, the noodles made by ourselves are just tough and tough. The reason why I fell in love with hand-rolled noodles was because I occasionally had a friend from Northeast China. Her mother was very good at making pasta. She could make anything like hand-rolled noodles and dumplings, and the taste was very good. The noodles were unique to their muscles. I admired her very much, so I often went to her house for something and she chose to go when it was about to eat. haha. After running too much, I started to feel a little embarrassed, so I decided to clean up and stop running to friends 'homes during mealtime. I started rolling it myself and called my friend's mother to ask for advice. After rolling a few pounds of flour hard, the tempting hand-rolled noodles came out. Hehe, for today's photo show, I cut it very carefully. Almost every piece is the same size, hehe.
handmade noodles
By ReedHeller
Steps for handmade noodles
1
Prepare all materials.
2
Clap the eggs into a bowl and stir with salt.
3
Pour into the flour and stir on one side.
4
Stir it into snowflakes.
5
Start kneading the dough, knead it into eggs, water, and flour. After thoroughly mixing, knead the flour into dough.
6
Cover with plastic wrap and stand for 20 minutes. Remove, knead again. After kneading until evenly, cover with plastic wrap and stand for 30 minutes.
7
Start rolling the dough and roll the dough into a dough sheet with a thickness of about 3 mm.
8
Sprinkle with a layer of dry flour.
9
Fold, fold the dough sheet layer by layer, not too wide, as long as the width of the stack does not exceed the width of the knife, so that the knife can be cut.
10
Cut the cut surface as wide as you like.
11
After cutting it out, sprinkle some flour, lift the middle part of the noodles, and gently shake it apart to prevent sticking.
12
It's tempting. I really like the noodles rolled by myself. They are chewy and have a very tough taste.handmade noodles Make Tips
Narrating: 1. Regarding the amount of water, don't add all the water at once, but add it slowly, because the water content of each flour is different. In principle, the harder the dough needed to roll the dough by hand, the better. If you feel it is hard and difficult to knead during the kneading process, you can wrap it in plastic wrap, stand it for 10 minutes, take it out and then knead, so that it will be relatively easy to knead. 2. About rolling dough Before rolling dough, sprinkle a layer of dry powder on the chopping board before starting rolling. If there is any sticking during the rolling process, you can sprinkle some dry powder on the dough. 3. Sprinkle dry powder on the cut noodles to prevent adhesion. 4. Regarding cooking, you can cook it in the way you like.