Hand-rolled alkaline water noodles
Ingredients: sacred fruit
Recipe Recommendations
- flour 1000g
- shredded pork 100g
- mushrooms 50g
- shrimp 50g
- sacred fruit 4-5 one
- cabbage 1 tree
- green onion 1 handful
- edible soda ash 5g
- water 400ml
- eggs of 4
- condiment appropriate amount
Steps for Hand-rolled alkaline water noodles
1
Choose 1000g of medium-gluten flour suitable for rolling noodles, mix in 3-5g of salt, add 3-4 eggs, eat 5g of soda ash and dissolve in 400ml of water, slowly pour into the flour, and stir while adding to form a snowflake. Then knead it into a hard dough; I use the Chen-style Taijiquan Silk Wrapping Technique to knead the dough, make sure to knead it thoroughly, and then cover it with a damp cloth and let it grow for 20 minutes.
2
Sprinkle some dry flour on the chopping board, use your fists and palms to repeatedly press the dough on both sides of the dough and flatten it.
3
Then use a rolling pin to roll and press it bit by bit to press out impressions; turn it over and press again. (Since I couldn't buy a rolling pin in the Philippines, I had to use an ABS plastic tube wrapped in plastic wrap instead.)
4
Sprinkle a layer of dry flour. Oh, wrap the dry flour with gauze and pat it into powder; it's easy and even. Then use a rolling pin to roll up the dough. While rolling, use both hands to push the dough towards both ends to thin the dough.
5
Spread out the thick dough sheet and pat the powder again;
6
Roll it again, continue to repeat the previous movements, push the dough to both sides and roll it thin, and pat it with dry flour every time you roll it.
7
After rolling up the dough, hold the rolling pin with both hands and put it down and folded the dough back and forth, and use the rolling pin to press open and thin.
8
Re-pat the powder and roll it up, press and push it with your hand, and the dough will become thinner and bigger, and you will have to pat the powder. If the rolling pin is short, you can cut it out and roll it into two pieces.
9
Pat the powder, roll it up again, and continue to press and push it away on both sides until the thickness of the dough is 2- 2.5 mm, and the thickness of the entire sheet is the same! (Hehe, if you continue this step, you will be rolling wonton skins)
10
Spread it out and pat on the dry flour for the last time; roll it back.
11
Holding a rolling pin with both hands, fold the thin dough back and forth on the chopping board;
12
The folded width should not exceed 10 centimeters, so it is easier to cut with a knife.
13
It's time to test your knife skills. Use the curved finger joints of your left hand to press the knife surface and start to cut the knife manually! The thickness of the noodles is between 4-5 mm. (The professional noodle cutting knife is specially made and is 35 centimeters long. My knife is for ordinary household use)
14
Look at that! My sword skills are not bad;
15
Grab the folded noodles in order, lift them up and straighten them. Center, bend and stack.
16
Lao Wang's hand-rolled noodles have been made. The thickness is uniform, just like the one cut by the machine. It's a big deal!
17
Start preparing to cook the noodles: first spread out an egg skin, roll it up and cut it into shreds; cut the shredded meat, shred the soaked mushrooms and black fungus (black fungus can also be used), and chop chopped green onion and cabbage; Cut the shrimps and wash the tomatoes (you can also use the tomatoes). Blanch the chestnut seeds in water and peel off the shells.
18
Heat the pan and put in the oil, add the green onion, ginger and garlic, add shredded mushrooms and stir-fry until fragrant, then add shredded pork, dried shrimp, and chestnut seeds and stir-fry; add a large bowl of boiling water, add appropriate amount of soy sauce, cooking wine, white sugar, salt, and pepper to taste, cover and bring to a boil, add a little chicken essence or MSG, sprinkle a handful of chopped green onion, and the spicy soup for the topping is ready. (If you like spicy food, you can add some bean paste and chili oil to stir-fry them)
19
Pour the prepared spicy soup into a large bowl.
20
Fill the pan with water and bring to a boil, add a little salt, add the noodles and cabbage, continue to boil until it boils, add a little cold water, immediately pick up the noodles, place them in a bowl, and pour a large spoonful of spicy soup.
21
Put a little salt, soy sauce, oil, monosodium glutamate, chopped green onion and bone soup in the bowl in advance, then add the noodles and mix well. You can also choose ribs noodles, three delicacies noodles, and braised beef noodles according to your personal preference.Hand-rolled alkaline water noodles Make Tips
When cooking hand-rolled noodles, be sure to add a little cold water after boiling and remove them immediately. This will make them more muscular and elastic. The best way to do this is to cook one bowl at a time, not many bowls in one pot; if you cook it too badly, it will not taste good.