I used to make scissors
By VicentaLakin
I like fresh noodles, but there's plenty of food at home. I don't want to go to the market to buy noodles. Make yourself a noodle. The pasta is too tired. You don't even have to move out the panel, you don't have to take out the scepter, you just need a pair of scissors, you know. I'll put some meat on it and some food。
Recipe Recommendations
- medium-gluten flour 210 grams
- water 100 grams
- pork 100 grams
- Chinese cabbage 3 tablets
- Green pickled pepper one
- red pickled pepper one
- green garlic 1 piece
- shredded pickled mustard appropriate amount
- corn oil appropriate amount
- salt appropriate amount
- soy sauce 2 tablespoons
- cooking wine 1 tablespoon
- corn starch appropriate amount
- salty fragrance
- fried
- an hour
- simple
Steps for I used to make scissors
1
210 g flour, plus 1 g salt. I'll use the dragonfish dumpling powder, and a little salt will make the noodle a little bit more difficult。
2
Add a proper amount of water, and form a smooth face, with a lid on it for half an hour. The noodles are rough at first, they can start with an initial and a group, and then they can wait for a few minutes, then they can rub and then they can rub。
3
Meat cheesy, salt around 1 gram, a spoonful of wine, a spoon of raw, even scratching, if it feels too dry to add a little water, but not too much. Finally, a spoonful of corn oil is added, scratched evenly again, then pickled for 10 minutes。
4
Prepare the dishes. This one's for everyone. Anything at home. The cabbage and the cabbage parts are separated, and the garlic and garlic parts are also separated, because the chili and garlic cabbage groups are going to have to fire first。
5
The raisins and veggies are ready, and the noodles are almost awake. Let's cut the noodles. If you move fast, you can cut directly to the pot. I usually cut them first. Preparation of a large tray with some corn starch or dry flour resistant. Squeeze the noodles and cut them with scissors. Noodles are about four or five millimeters thick, and they're a little rougher. If you cut it too much, you'll have to put a layer of corn starch on it, or it'll be a bump。
6
Burn a pot of water, when it's open, add a spoonful of corn oil, and then the following one. It would be preferable to spread it separately and then to copy the bottom with a pot shovel to prevent the bottom from falling. After the water boils again, a bowl of cold water is added, and the lids and so on are boiled again. You can use a chopstick to try and break it. You can do it。
7
I'll make some noodles, and I'll wash them under the water。
8
It's hot, it pours a little bit of oil, like two or three spoons, and it's going to make hot peppers, garlic and cabbage soft first, and then it's going to sprouts. It smells a little bit more like this, a little bit more。
9
There's more oil in the pot, and the raisins are decorated。
10
Put the noodles down for a while. Noodles require a little more oil, and if it's a bit of a pan, you can add a little more oil。
11
Put those hot peppers in front, and the rest of the garlic leaves and the cabbage leaves in the back, and we'll flip them。
12
I've added a little bit of cuisine, so it's more delicious, so I can put some chili sauce and so on。
13
Add adequate salt and raw smoke to your own taste. I like to make this noodles with a little bit of soup, and then a bowl of open water, and then a minute or two, and the water's half dry, and the fire's off。I used to make scissors Make Tips
One, a little bit hard to make noodles. I usually make buns and water at 100:50-55 and dumplings and noodles at about 100:45-50. There's a difference between the different brands of flour. This one has to be tried many times. The noodles are rough at first, they can start with an initial and a group, and then they can wait for a few minutes, then they can rub and then they can rub. It would be easier if there was a pressurizer. It was smooth and smooth. The noodles must be at least half an hour. One night ahead of schedule and a good-for-all, freezer for the night and cut the noodles the following morning. 2. If you like dry noodles, you have to make less and more oil at a time, but it is easier if you don ' t stick. If we can't make so many noodles at once, we'll have to use the frying pot. Three, you can have your own food。