Do you know what to add to make handmade noodles? How to roll noodles? What are the skills of making handmade noodles? Now I'm going to introduce how to make handmade noodles.
First, how to mix noodles?
1, the best flour for making handmade noodles is high-gluten flour, followed by medium-gluten flour, and low-gluten flour cannot be made into handmade noodles. When kneading dough, generally use salt water to knead dough. Egg liquid or proper amount of edible alkali can also be added to improve the taste of the finished product. The dosage of salt and alkali in life is 500 grams of flour, with no more than 5 grams of salt and about 2.5 grams of alkali. The ratio of handmade flour to water is 100: 40.
2. When kneading dough, put the flour into the basin, slowly add the salt water, and stir in one direction with chopsticks. When the flour is spindle-shaped, knead it into dough by hand. The highest realm of dough mixing is surface light, basin light and hand light, which requires experience and accumulation and is difficult for beginners to achieve. Handmade noodles are delicious, and mixing noodles is very important. There is a saying in the countryside that "the daughter-in-law who was beaten rubbed her face", which is the reason.
3. Vegetable juice can also be used instead of salt water when mixing noodles, so that the noodles made are not only beautiful in color, but also nutritious. Spinach juice and fruit juice are good choices. When using spinach vegetable juice, try to take only pure vegetable juice, and the filtered vegetable residue can be fried into breakfast cake with eggs, flour and salt.
Second, how to roll noodles?
1. The dough needs to be covered with plastic wrap or wet cloth for 30-60 minutes before rolling, and it needs to be kneaded for 2-3 times to make the dough smoother and firmer. If the dough is well mixed at one time, it can be rolled several times, and the dough put aside should also be moisturized to make the dough dry.
2. Choose a longer rolling pin when rolling, which is easier to use. Roll the dough evenly, roll it with greater force, roll it in different directions in the middle, and rub the dough roll hard when rolling it, so that the stress on the dough is the same everywhere and the thickness is even, and sprinkle a little flour (preferably corn flour) in the middle to prevent sticking.
3. After the dough is rolled out, spread it out on the chopping board and gently touch it with your hand to see if there are any places with different thicknesses. You can roll a few times in these places to make the whole dough as uniform as possible.
4. Due to physical changes, handmade noodles will swell when cooked, so the rolled noodles should not be too thick, otherwise the cooked noodles will be thicker, generally less than 1-2mm, and the width of the noodles can be determined according to everyone's different preferences when slicing. Before cutting this, first fold the dough into a wider dough like a folding fan, then cut it into the width you want with a knife, and finally grab one end and roll it into neat noodles.
Third, how to cook noodles?
1. Add more water when cooking handmade noodles (otherwise, the cooked noodles will be thick and even sticky). Be sure to wait until the water boils before putting the noodles in. When the pot overflows again, add a proper amount of cold water, and the water will be fine after boiling again. If it is thick noodles, repeat the action of "adding cold water-boiling" several times until it is cooked.
2. Auntie said that when cooking noodles, add some cooking oil to the water, so that the noodles won't stick and the noodle soup can be prevented from bubbling and overflowing.
3. In addition, when cooking noodles, add some salt to the pot, so that the cooked noodles will not be burnt, especially thick. In addition, when cooking noodles, adding vinegar can not only effectively remove the alkaline taste of noodles, but also make noodles whiter and more gluten-free.
The way to judge whether the noodles are cooked is to pick up one and break it. If there is no dry heart, it is ripe. You can also judge by color. Generally, raw noodles are gray and cooked noodles are bright white. The simplest and rudest way to judge is to add a noodle directly, cool it in cold water, and then taste it directly.
Finally, I would like to remind you that if you can't finish rolling noodles at one time, you can add more flour, shake it well, put it in a sealed fresh-keeping box or bag, and freeze it in the refrigerator for easy carrying. Even if noodles are stored and kept fresh and healthier, they should be eaten as soon as possible, not for too long.