Red roasted noodles
By VicentaLakin
Since my mother-in-law came to Guangzhou, our family has had more opportunities to eat pasta, with buns, buns, dumplings, pancakes, pasta and ramen, which are always made in different ways. More than 10 noodles have been eaten, the most favorite is the hand-carrying pasta, the mouth-to-mouth, the simple practice, which is not sticky even if it takes too long and chews the head if it is cooked. It's like the pasta I've done before, it's all poached through oil, and it's just a different shape. I prefer to make noodles in this way, hard, not sticky. It's particularly interesting that a single noodle pulls out a whole face, which is not the legendary long life face, but for a southerner like me, it's a great pleasure to finally learn to make a long noodle。
Recipe Recommendations
- ordinary flour 350 grams
- qingshui 180 grams
- salt 3 grams
- corn oil appropriate amount
- Xiaotangcai 1 tree
- braised pork appropriate amount
- braised sauce appropriate amount
- salty and fresh
- burn
- several hours
- simple
Steps for Red roasted noodles
1
Material ready. (The weight of four people) The flour is poured into the bread machine。
2
Pour salt。
3
And pour in the water。
4
Bread-aided machine with chopsticks to make flour stylish。
5
Commencing the bread machine and face, mixing it for 40 minutes。
6
I've got 30 minutes to get my tatter covered。
7
On average, the good pasta is divided into four pieces, and the strips grow (this is one of them)。
8
I'll cut it in half。
9
Oil is placed on the board, the abdomen are pressed to the noodles, and from the center to the right and the left, a fine round。
10
We put oil in the disc, then we put oil on the fine bars, and the code enters into a disk。
11
We'll put another layer of oil on a fine circle and cover it up. 1.30-2:00 hours (the longer the longer, the easier it is to pull evenly, this is the weight of one, equal to one eighth of the total noodle. I'm not sure
12
The two ends of the face-to-face are stretched evenly (which can be lengthened by the method of slamming the panel)。
13
The pot boils and the noodles fall down。
14
Boiled to the surface of the water, it can be found in a bowl (about two to three minutes)。
15
When the water is boiled, it is salined。
16
In the bowls, the red roasted gravy is plattered, and red roasted meat and pickles are added。Red roasted noodles Make Tips
1. Get the flour to water ratio right. Add the water gradually; do not pour it all in at once. My bread machine is a Dongling DL-100, and the kneading time for the dough is 40 minutes; adjust the time according to the power of your own bread machine. If you do not have a bread machine, you can knead by hand. Knead for 10 minutes, let it rest, then continue kneading. Repeat this several times until the dough has enough elasticity, but avoid over-kneading, or the noodles will be too chewy when eaten.
2. After the dough has rested, roll it into long strips and coat them with oil. Place them on a plate; be sure to oil the bottom of the plate and brush oil over the top of the dough as well.
3. The longer the dough rests, the more uniform the pulled noodles will be. They can also be pulled thinner and are less likely to break.
4. Be gentle when pulling the noodles. You can gently slap them on the cutting board while pulling to help stretch them longer and thinner without breaking.
5. You can prepare the soup or sauce according to your own taste, such as braised beef noodles, meat sauce noodles, etc.