How to make hand rolling noodles thin and strong? For those who have not done hand rolling noodles, if you want to start all at once or have some difficulties, for novices like you, I will explain in detail how to mix noodles, buy meat, roll noodles, fold noodles, and finally cut faces one by one. Don't give up if you don't succeed for the first time. This is what you grope out in the process of doing. When you do it, remember the skills I've told you.
Harmony surface
Method: add a broken egg and 1.5g salt into a jin of flour.
Tips: usually use cold water to mix noodles, and warm water and flour can be used when the weather is particularly cold. Water should not be added to flour in a hurry, but water should be added slowly to knead the flour together.
Knead dough
Method: when kneading the dough, the moisture in the dough should be grasped, and the best way is to knead the dough to a moderate hardness.
Tips: after kneading the dough, you can cut it with a knife. If there is no raw flour, it means that the dough is kneaded. If you are not in a hurry to eat, you can also wrap the kneaded dough in a plastic bag and wake up for 5-10 minutes.
roll dough
In order to avoid rolling the dough on the front and back of the table, roll the dough evenly with both hands.
Tip: when rolling, the edge of the dough rolled out is easy to be thick. At this time, you can roll the edge with a small rolling pin.
Reminder: the dough must be rolled to the same thickness, so that it can be cooked together in the pot.
Lamination
Method: roll up the rolled round pieces with a rolling pin and fold them up layer by layer.
Tip: don't fold too wide. You can use your kitchen knife to make a measurement. The width of the stack should not exceed the width of the knife. Only in this way can we cut the surface.
section
Practice: first, sprinkle some flour on the folded noodles, and then use push-pull cutting method to cut noodles. The noodles should be cut as wide as leek leaves. The so-called push-pull cutting method means that the knife should start from the bottom, then cut forward along the strength, and then pull the knife back on time.
Food sharing from all over the world: in order to make everyone understand more thoroughly, I have explained my opinions and know-how in every step. This is a famous saying in our hometown. Hand rolling noodles must be hard, not as soft as dumplings. In this way, we can only make ramen. Novice general and face may be soft, a little often sprinkle some face puff to prevent links.