Hand rolled noodles contain protein, fat, carbohydrate, etc., which are easier to digest and absorb, and have the effect of nourishing the heart, kidney, spleen and intestines. Hand rolling is a kind of gentle and warm food, which is beneficial and harmless to the body. How to make hand rolled noodles? What are the tips.
Nutritional value of hand rolling - Method of hand rolling
Nutritional value of hand rolling surface
Hand rolling noodles are rich in sweet, smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, which have the effects of nourishing the heart and kidney, strengthening the spleen and intestines, thiamine, riboflavin, fiber, vitamin A, and three kinds of amino acids.
Hand rolling face is easy to digest and absorb. It has the effects of improving anemia, enhancing immunity, balancing nutrition absorption, etc.
Hand rolled noodles are rich in carbohydrates, which can provide enough energy, and absorb a lot of water in the process of cooking. 100g hand rolled noodles will become 400g after being cooked, so it can produce a strong sense of fullness. In addition, hand rolling noodles can stimulate people's thinking activities. People's brain and nervous system need a kind of food with carbohydrate accounting for 50%. Noodles are the food that people's brain needs. Hard wheat contains B vitamins, which stimulate brain cells, so eating a bowl of nutritious noodles at noon is a good choice. In the morning, we should eat foods with high protein content, while in the evening, eating noodles is not conducive to digestion and absorption.
Hand rolling method
1. Put the salt into the water, mix well, pour the water into the flour, and knead into the dough with smooth surface (do not add all the water at one time, pour in most of the water first, and then decide whether to continue adding water according to the situation of the dough). The dough should be a little harder.
2. Put the dough in the container and cover for an hour. It can be put into the refrigerator and freezer, and the noodles will be more flexible.
3. Take out the dough and rub it repeatedly on the chopping board for as long as possible. The labor paid must be in direct proportion to the return received.
4. Sprinkle some thin flour on the surface, roll the dough into a round pie shape, and then roll it into an oval shape, roll the dough back and forth on the rolling pin, so that it is better to change the angle in the middle of the surface to repeat the operation several times.
5. When you reach the thickness you need, spread out the patches and spread some thin on them.
6. Fold the dough and cut it into thin strips with random width.
7. After cutting, shake the noodles and spread them out, then sprinkle some thin noodles to prevent adhesion, and cook them after drying for an hour.
8. Boil the underwater pot, roll the noodles by hand, and boil them.
Introduction to hand rolling surface
Hand rolled noodles are made in various ways, including rolling, stretching, cutting, cutting, pulling, pressing, rubbing, pulling, twisting, picking and pulling. Rolled noodles are called hand rolled noodles.
Noodles are only called 'cakes' at first, which means that the food made by mixing flour with water is called' cakes'. Noodles or noodles cooked in water are also called 'cakes'. It is one of the most important staple foods of the public, and it is deeply loved by people. In recent years, there are more and more varieties of noodles, but the domestic hand rolling noodles are ignored.
Tips of processing hand rolling
1. The flour for hand rolling is better to be high gluten flour, followed by medium gluten flour. Low gluten flour is not suitable for hand rolling. When high gluten flour is used, the noodles are most delicious, but the rolling force is large. When medium gluten flour is used, it is easy to roll, and eggs can be added to increase the strength of the finished product;
2. Spinach juice can also be replaced by other vegetables, fruit juice and water. When using spinach juice, try to only take pure vegetable juice. The filtered vegetable dregs can be added into eggs, salt, flour, etc. and fried into small points for consumption;
3. The dough with good quality can't be rolled out immediately. It should be covered with preservative film for 20-30 minutes. If there are too many dough with same quality at one time, when rolling out separately, the dough placed on one side should be covered with preservative film to keep moisture, so as to prevent the dough from drying due to water evaporation;
4. In principle, the rolling pin is relatively long and easy to use. When rolling the surface, use a uniform and large force to roll it open, roll it up and roll it in a different direction. Try to make the force on all parts of the dough consistent, even in thickness, and sprinkle a little flour in the middle to prevent sticking;
5. When the rolled out dough is spread out, touch it with your hand. If you find that it is not rolled evenly, roll it a few times to make all the dough as thick and even as possible.