Old lasagna
By VicentaLakin
The pasta cake # its main food # and the family's family's been eating pasta for three days, making all kinds of pasta. One of the pasta recipes was directly fermented, but this time it's old. And now I'm in love with old pasta fermented food because of the special flavor of pasta and the better and better. Considering that most of the members of the cabinet may not have a ready-made pasta, today we start with the pasta。
Recipe Recommendations
- flour 100 grams
- yeast 1 gram
- qingshui 50 grams
- baking soda 1 gram
- edible oil appropriate amount
- salt 1 tablespoon
- white sesame appropriate amount
Steps for Old lasagna
1
100 g flour + 50 g clean water + 1 g yeast blended into a smooth filament fermented naturally (this is used for pasta, so it doesn't matter if it's hairy)。
2
Flour fermentation is twice as large, internal beehives are stored in a freezer for more than 24 hours, and the fermentation takes place slowly when the congested condensation is stored (generally, it is stored in the freezer room as long as it is not colour-neutral and generally can be stored for about five or six days)。
3
This is my old face, two days later, which will be a little more rare than it was, smelling of fermented acid, with small holes on it and a beehive in it; it's done with the old face。
4
I've been cooking garlic for four or five spoons of oil, so it's garlic, so you can prepare the oil as you like, or you can make it out with 13 fragrances or some other sauce。
5
A large spoon of salt in the oil + an appropriate amount of dry flour is made of this paste, and the soy sauce is made (the salt is heavy by its own taste)。
6
The old face is torn into a small, magnified bowl and added to the dry flour and soda (I can make three large cakes, half the amount of dried flour and water, and not halve the old pasta for direct use)。
7
Add a proper amount of clean water to mix。
8
It's a soft, soft, smooth-skinned face group. (I cut out a small piece of pasta in this covered big noodle bag and store it for the next time, so that next time I don't have to make the old noodle on my own。
9
The rest of the noodles, because of their size and indispensability, I was divided into three small groups of operations (all of you can split up or not separate directly by the size of the group)。
10
It is about 60-70 centimetres wide, 15-20 centimetres wide, and about 1 dollar coin thick。
11
It's not like it's soaked on the face。
12
When you're done with the souffle, you cut it with a razor on both sides of the face。
13
First from a group of symmetrical florists。
14
It folds and folds over the face。
15
Symmetrical machete to fold。
16
Repeat the action pack full face。
17
The packaged noodles will be closed to one stationary for 10 minutes (if two or three small noodles are separated like me, they can do the other noodles when the noodles are still)。
18
A little thinner after the stillly squirmed, not too thin, just as appropriate, with white sesame for sesame。
19
The concoction is fermented naturally on the top of the lid。
20
The face is fermented 1.5-2.0 times the original size, and the hand-to-embroid can be evaporated at once, 10 minutes after the water has exploded。
21
Three minutes after that。
22
There's a small amount of edible oil inside the waffles, and there's a two-faced yellow soak in the waffles。
23
It's pretty fast. Just a few minutes. On the other hand, a blunder can produce a knife。
24
The pasta tastes so good that it tastes better than direct yeast, with special yeast, but it takes time。
25
The spicy ones can eat with the spicy oil。
26
The old pasta that's left behind can be used next time not only to make pasta pancakes, but also to make all kinds of pasta pasta, including buns, buns, rolls, etc., and not to put a single yeast on the face, just a small drop of soda。