The weather changes are really unpredictable. On Sunday, the sun is still shining high and warm. After two days of strong wind, sand and gloomy and dreary, I woke up early this morning and found that the ground was wet by rain.
But the rain stopped at eight or nine o'clock, and the weather remained oppressive and dark. It's only three o'clock, and it feels like it's going to get dark soon.
Is this the situation before the heavy rain?
I don't understand!
Going a bit far, let's get back to delicious food. To make delicious pasta, the most basic thing is to make gluten noodles first.
Last time, I promised Laowuzi, a township party, to introduce in detail how to make noodles. Although I said that I made hand-rolled noodles almost every day, I always forgot. When I was making this spinach noodles, I realized that I couldn't delay it any longer, otherwise someone would blame me.
Shaanxi pasta is really known to everyone. There are many types of pasta food in Shaanxi. Coupled with the new varieties that local people have been improved and evolved according to local tastes for a long time, there are really countless!
But generally speaking, Shaanxi pasta is very sensitive to: three lights (that is, make the pan light, the hand light and the face light when kneading). The noodles made should be thin and even, and be flexible and smooth in the mouth.
Let's start with dough mixing and introduce in detail how to make delicious noodles step by step.
Spinach noodles
Recipe Recommendations
- flour appropriate amount
- spinach 1 handful
- warm water appropriate amount
- corn flour appropriate amount
- salt a little
Steps for Spinach noodles
1
First, let's make dough. The dough should be relatively hard, then put a small amount of water into the dough with wet hands, and finally reach "three lights". Wash the spinach and chop it.
2
Put it into the cooking machine, add a little water, and beat it into a delicate paste.
3
Pour into a bowl, add a small amount of salt and warm water, stir well.
4
Slowly pour the spinach water into the flour and stir quickly until all the flour has been stirred into a relatively dry batter, then stop adding water.
5
Use your hands to knead the dough together and make it into a hard dough. It may be a little strenuous at first, but it will get easier. If there is still a small amount of dry dough that cannot be kneaded into the dough, moisten your hands in the water, then clench your fist into the dough, and repeat until the dough is kneaded into shape.
6
Cover, let stand for five minutes, and knead again until smooth dough. Cover and simmer for half an hour.
7
Let's talk about rolling dough. Here, we look at whether a person's noodles are good or not. The other is whether the noodles he makes are hard enough and bright enough. The other is to see if the entire large dough sheet he rolled out at the end is round enough and whether the thickness is consistent. Remove the dough from the basin, rub it hard for three to five minutes, close the dough face down, and flatten it with your hands.
8
Sprinkle a little corn flour evenly on the surface, and use a rolling pin to turn the dough slightly.
9
Use a rolling pin to roll up the dough from one side, hold the rolling pin with both hands and push forward. As you push, apply even force with your hands and constantly change places.
10
Remove it, roll it up slightly away from the place where it was rolled up just now, and roll it.
11
Repeat rolling and loosening, and change the place where the rolling pin starts rolling until the entire dough sheet is rolled to the appropriate thickness.
12
Sprinkle corn flour evenly on the entire dough sheet again, roll it up again, and use a rolling pin to fold the dough sheet like a fan.
13
Cut it to the width you like.
14
The cut noodles are lifted out by holding the top layer of the noodles for about two or three layers, and then folded up all around the waist to form a neat hand-rolled noodles.Spinach noodles Make Tips
In fact, this hand-rolled noodle is difficult, but it doesn't seem that difficult. But it's easy to say, but it's really not easy. How to make beautiful and delicious hand-rolled noodles really requires more practice and practice yourself. With more practice, experience will be summed up, and it will naturally be easier to do. Based on my experience in making hand-rolled noodles, there are several points that must be paid attention to: 1. Use warm water to mix the noodles. The noodles made with cold water will become softer and softer, making it more difficult to roll them. 2. If you want the noodles to taste smooth and smooth, the noodles must be soft and hard. 3. Add a little salt when kneading the dough, and the cooked noodles will be stronger. 4. On the basis of making the hard dough, use appropriate amounts of corn flour when rolling out, which can be very effective in preventing adhesion.