Question 1: The method of rolling dough by hand is as follows from Baidu

:

1 Add water to rice flour to make rice slurry, and then add rice with moderate hardness;

2 Mash the rice with a spoon and soak it in rice slurry overnight;

3. Pour the mixture into a container, beat it at high speed for a few minutes, and then filter it with a sieve;

4. Press-filter the rice residue remaining in the filter screen into the rice slurry with a spoon;

5. Just steam it like the method of steaming cold rice noodles.

But we should pay attention to the following points:

1 Hanzhong rice skin should be steamed a little thicker and cut wider to be authentic;

2 Sticky rice noodles are commonly referred to as Lailai rice noodles, which are put together with glutinous rice noodles in China shops. Don't use the American store, it tastes wrong and has small grains;

3 cold rice noodles must be completely cold before they can be removed, otherwise they will stick;

4 The purpose of adding rice is to make cold rice noodles soft, and the cold rice noodles steamed with whole rice noodles are too hard. This amount of water is just a reference.

You can add or subtract it according to your own preferences. If you like it hard, add less water, and if you like it soft, add more water. But you can't add or subtract too much water, remember.

question 2: how to make the dough by hand. The general method of rolling the dough

1. Wash your face. Choose the best flour and add water to make a hard dough, without any additives. Wake up and knead until it is smooth. Take a large container and add water, put it in, knead it slowly, and don't knead it. In this way, the starch in the dough will gradually separate out and the water will gradually become milky white. When the water is turbid, change it. Until the gluten is washed out.

2. Fermentation. Leave the thin flour water, precipitate, skim off the clear water, add yeast (old flour water is also good), and ferment. It takes about one day and night in summer, and it needs to be properly heated in winter for about three days. It will be almost the same when there are bubbles on the surface and the taste is slightly sour. Be careful not to overdo it.

3. ! Until the dough is completely stained on the mallet, knead it with your hands, and the color is translucent.

4. Roll the dough. Take the cooked dough to the chopping block while it is hot and quickly roll it into a thin and even dough sheet. Note that you should take less rolls at a time, move quickly, pay attention to safety, and don't get burnt. The thinner the better. Enough is enough. The chopping block can be made of glass. Smooth.

5. Steaming. Put the dough on a steamer with a big pot and steam it for 7-9 minutes. If it is too long, it will be cooked.

Air-cool the steamed dough, cut it into strips and add seasoning.

Question 3: Where can I teach how to roll the dough with seasoning water by hand? How can it be better? I can't make such delicious food if I cook in my own leisure time. My friend said that Guan Xiangxing's restaurant teaches me how to roll the dough. There is also the person who teaches washing face and mixing water. When learning, watch carefully. If you have any questions, you can ask their master to guide you repeatedly.

Question 4: How to make handmade noodles by hand in Shaanxi.

1. Add a proper amount of salt and an egg to the flour.

2. Make dough with clear water. The dough is harder than jiaozi noodles, and cover it for 11 minutes.

3. Roll thin with a rolling pin

4. Sprinkle some dry flour evenly on the dough, and put the rolling pin on one end of the dough to roll the dough

5. Continue rolling, then open it, and roll the dried flour from the other end, and so on for several times until the dough is rolled to about 1 mm

6. Roll the dough to a suitable thickness, and sprinkle some dry flour layer by layer

7.

11. Spread it flat on the chopping board

11. Put water in the pot to boil

12. Add noodles to cook

13. Take them out and put them in a bowl

Question 5: There are generally three reasons why the cold noodles are not broken by hand.

first, the heat is too small, the temperature is not enough, and it is not cooked.

second, it takes a long time to steam, and it has been steamed.

Third, the batter for cold rice noodles is too thin.

if the cold rice noodles are not cooked, the quality is definitely not good, so I won't elaborate on this.

many people are afraid of being unfamiliar when steaming with the lid on, and want to steam for a while, but steaming for a while will also lead to poor quality of cold rice noodles. The cracking we talk about below also has this reason.

if the pulp is too thin, the quality of cold rice noodles is not good. Everyone should know this, but I don't know the proportion: generally, a catty of flour is just right for making 2.5 jins of cold noodles (2.8-3 jins can be made with Fengpeng cold noodles machine). You can weigh the flour in advance, and finally weigh whether the flour paste is enough for the corresponding catty of flour: 1:2.5.

when stirred, it will break and the cold noodles will crack; Generally, it is also the cause of the heat. If you have a low heat, the steaming time is short and unfamiliar, but it will be steamed after a long time. Therefore, I suggest you turn up the heat. Generally, 5-8 Liang of cold noodles can be covered with a pot and steamed for about 1 minutes. The quality of cold rice noodles made at high temperature is the best. The quality guarantee time is also long.

There are four reasons why the cold rice noodles can't be uncovered. Look for it yourself.

First, the oil is not brushed on the plate,

Second, the quality of the oil is too poor and there is too much water to lubricate it.

Third, the batter is too thin, so that the brushed oil will float after the batter is introduced into the plate, because the oil is lighter than water, which is equivalent to not brushing oil.

Fourth, it's still steamed. If steamed for a long time, the cold noodles will not only crack, but also stick to the plate.

generally speaking, the most important thing is the heat, that is to say, the temperature. If the temperature is high, it can be steamed for 1 minutes with the lid covered, and the steamed cold rice noodles are bubbling. This kind of cold rice noodles is the most flexible, and it is not good to steam for a long time.

question 6: why can't I always roll the dough by hand? what's the secret? when drying the dough, you should use even force and finish it on the grinding tool. sometimes you will break it if you use too much force, so you need to practice more operations to master it. To learn more, you can find * Ma * Lao * Da * to roll the dough.

Question 7: How to make northwest handmade dough sheets

Purple cabbage

Instant handmade dough sheets

The practice of northwest handmade dough sheets

The dough sheets are vacuum-packed. Open them and soak them in hot water, and add the vinegar. You can add vegetables and fry eggs according to your personal preference.

Question 8: How to make a large number of handmade cold noodles. Only hand-made cold noodle machines can be used, but many cold noodle machines have some problems, such as the cold noodle is not strong after being made, that is, it is not resistant to storage, and the cold noodle is not strong, dry and cracked the next day, and the taste is spongy, even sticky and melted. This situation is caused by unreasonable ingredients and starch aging. These problems can be completely solved after the use of type B of energy source with QS certificate. The energy source not only has a good reinforcement effect, but also ensures that the cold noodles will not harden and crack the next day or even for a long time. After improving sanitary conditions and storage conditions, cold rice noodles can be stored for two to five days at most.

question 9: Yan' an black hand-rolled dough:

1. Soak vinegar residue in cold water for more than 1 hour;

2. After soaking, stir and add flour, and continue to stir evenly to make a thick liquid;

3. Boil the water in the pot. After the water boils, scoop the raw materials into a flat chassis or a gong for steaming cold rice noodles in Shaanxi, put them in a steamer, float on the water, cover the lid, turn off the fire for about 3 minutes, but don't take them out. Let the waste heat continue to heat for one minute, then take them out and let them cool down, and then take them off.

4. Cut into strips, add seasoning and mix well.

Tips

1. Brush thin oil in the flat plate for easy removal;

2. When cutting strips, it is better to add some water, without touching the knife;

3. Add some oil and garlic to the cold salad, which tastes better!