working methods
Collection of special instant noodles and pasta (19)
Hot noodles are mixed with boiling water (about 70℃ to 100℃), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods with scalded dough.
Its principle is to scald gluten and part of starch with boiling water to reduce the hardness of dough, so the higher the water temperature, the more boiling water and the softer the product. But eating like this will be less energetic, and it will have the disadvantages of sticking teeth, hands and work boards. So the control of water temperature and water quantity is the key.
Not all products are scalded with boiling water, but some cold water is added appropriately according to the nature and hardness of the required products to maintain toughness.
Medium gluten flour is selected for hot noodle dough, because the flour above medium gluten contains more protein in quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough and not sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten.
Generally, the process of instant noodles becoming food is mostly fried and branded. Finally, fried paste, all kinds of northern cakes such as scallion cake, pie, leek box cake, sesame cake and so on. On the table, there are steamed dumplings (such as steamed dumplings).
Tangmian gourmet
Miscellaneous pictures of other instant noodles and pasta (18)
I often eat some authentic home-cooked dishes, such as steamed dumplings with instant noodles. Many people like to eat steamed dumplings with instant noodles, which are nutritious, delicious and simple to make. It's simple for people who can cook. Although the menu of this dish is relatively simple, people often ask how to make steamed dumplings with instant noodles, how to make steamed dumplings with instant noodles, and how to prepare main ingredients, ingredients and tea with oil and salt sauce. Want to make this steamed dumpling with instant noodles, just look at the following methods. The chef will teach you how to cook. Steamed dumplings with instant noodles made according to the following recipes can be taken out after meals, which is also a good choice for office workers to bring meals at noon.
steamed jiaozi /dumpling (with meat and vegetable stuffing)
Raw materials:
750 grams of flour, 500 grams of pork (other meats are also acceptable) and 750 grams of vegetables.
Ingredients: sesame oil 15g, soy sauce 100g, refined salt 15g, monosodium glutamate 4g, chopped green onion 15g and Jiang Mo 5g.
Production method:
1) Put the flour on the chopping board, add boiling water 420 to control it into hot dough, and let it cool for later use. (Dough mixing)
2) Chop vegetables and pork respectively, put minced meat into a pot, add minced onion and ginger, soy sauce, refined salt and monosodium glutamate and mix well, then add sesame oil and vegetable stuffing (squeeze out water) and mix well to form stuffing.
3) Rub the hot dough into strips, pull it into four doses of 50g, roll it into thin skin, wrap it with vegetable meat, and pinch it into a crescent shape.
4) After steaming in the drawer, 15 is cooked, which is delicious, soft and fragrant.
Features: delicious taste, soft skin and fragrant stuffing.
The key to making: use freshly boiled water to make dough, not warm water or cold water to make dough. Before rubbing, put a little oil on your hands to avoid sticking them. Noodles should not be too soft, or they will not take shape when steamed.
Noodle practice
Raw materials:
Flour, warm water
Exercise:
1, one method is to directly pour boiling water and stir, but you can't burn the flour. Leave three-tenths of the flour and knead it together when you knead it. Then spread out the noodles to cool and knead them into a ball.
2. The second method is to directly scald seven tenths of flour, and then mix three tenths of flour into cold water dough, that is, mix jiaozi dough. Finally, the two kinds of dough are mixed together and kneaded into dough. Don't push too hard.
3, the water temperature is equal to the normal body temperature you feel with your hands, and the strength of the dough should be slightly harder, and the noodles made will be more suitable for the appetite of the elderly.
4. If you want to make the noodles rich in flavor, directly mix them into the flour with cold water and stir them into balls. The strength is even better. After kneading the dough, cover it for 3-5 minutes and knead it for 4-7 minutes. You can make delicious noodles.
Fried cake
Ingredients: brown sugar, flour, lard and brown sugar.
Steps: beat brown sugar into paste with a wooden stick, add flour and melted lard, and knead evenly into stuffing; Slowly add flour into boiling water, fully stir until it matures into hot water dough, take it out of the pot and cool it, add appropriate amount of flour and knead it evenly, and tear it into 50g each; Press the medicine into dough, wrap it with brown sugar stuffing, roll it into strips with a length of 8 cm and a width of 5 cm, press it into the shape of ox tongue, and fry it in oil pan until golden brown. Flavor: Instant noodle oil cake is crispy outside and tender inside, sweet and refreshing, cheap and good, and it is a good snack. Snacks should be eaten while they are hot, because the sugar filling is flowing, which is also called "live sugar cake". Remarks: Traditional snacks, mostly used as breakfast, have great influence in western Sichuan.
Roasted roe
Ingredients: flour
Accessories: beef stuffing, chopped leek, eggs and Jiang Mo.
Seasoning: salt, cooking wine, chicken essence, yellow sauce, pepper powder, fried sesame seeds and sesame oil.
Cooking method:
1. Put the beef stuffing into a container, add salt, yellow sauce, pepper powder, chicken essence, sesame seeds, eggs, cooking wine, sesame oil and Jiang Mo, stir continuously in one direction, and add chopped leeks to make stuffing for later use;
2. Put the flour into the pot, blanch the noodles with boiling water, let them cool, rub them into strips, roll them into large round pieces, put each round piece in your hand, put the stuffing in, lift the skin on one side, close the stuffing on both sides in the middle, and cut down along the edge of the semicircle with a small bowl to make the edge of the dice neat;
3. ignite in a pan, add the right amount of oil, and put? Put the seeds in a pot and fry them on low heat until they are golden on both sides. Pour in a little water, cover and stew until cooked.
Features: fresh and palatable, and the stuffing is delicious.
Buckwheat noodle soup dumplings
Ingredients: buckwheat flour, flour
Accessories: minced mutton and zucchini.
Seasoning: salt, cooking wine, chicken essence, minced onion and ginger, egg liquid, sesame oil and dried starch.
Exercise:
1, hot noodles: mix buckwheat noodles and flour evenly, put them into a basin, add 90% hot boiling water, stir with chopsticks, knead into dough, add a little cold water, cover with a wet cloth and simmer for 20 minutes;
2. Put the minced mutton, minced onion and ginger, salt, cooking wine and sesame oil into a container and mix well. Wash the zucchini, remove the seed pulp, rub it into silk with a washboard, marinate it with salt for a while to squeeze out the water, add a proper amount of chicken essence into the mutton stuffing and mix well to make stuffing for later use.
3. Put the dry starch on the panel as the paving surface, pull the dough into small doses, flatten it, roll it into skin, wrap the mutton and zucchini stuffing into jiaozi, and steam it in a steamer for 15 minutes.
Features: the skin is elastic and the stuffing is delicious.
Tip: Buckwheat is sweet and cool, and has the effects of clearing away heat and toxic materials, benefiting qi and moistening intestines. But buckwheat should not be eaten for a long time, let alone with pork and alum.
Assorted hot noodles spring rolls
Ingredients: Auricularia auricula, mung bean sprouts, spread egg skin, cucumber.
Exercise:
1. Dice all the materials, fry them, and let them cool for later use;
2. The hot noodles are roughly divided into equal parts, rolled into dough, filled with fried stuffing and wrapped into spring rolls;
3, pour oil in the pot, fry in medium and small fire;
4. Fry until both sides are golden, and then put out the pan;
5. Carve flowers with tomatoes and decorate them in the middle of the plate.
Features: bright color, high fiber, high vitamins and rich nutrition.
The above methods are all used to make hot noodle soup. If there is a new method, it will be updated in time. Go and have a try.
Different from ordinary surfaces
Making pasta with dough has a lot to do with water temperature. Cold water and noodles, the water temperature is below 30 degrees, the gluten is smooth, suitable for cooking, roasting and frying; Warm water and noodles, the water temperature is 30-50 degrees Celsius, and the noodles are soft and firm, and the finished products are not easy to lose shape, which is suitable for steaming, frying and other foods; Hot water and noodles, the water temperature is above 70 degrees Celsius, the dough is soft and weak, the color is dark, but it is sweet, suitable for steaming, frying and frying; 100℃ boiled water and noodles are thick, dark in color, and the finished product tastes delicate and sweet, which is suitable for frying and baking food.
In Chinese pastry, dough making can be divided into three categories: cold surface, warm surface and hot surface.
Hot noodle soup is boiled noodles, so the dough can be made into many kinds of food, such as steamed dumplings. According to the noodles used, we can also make many shapes, which is what we call a kanpan. For example, after this procedure, the powder can be processed into beautiful dishes. Instant noodles and ordinary noodles are two different things. Ordinary flour is wheat flour. Of course, there are several grades, such as refined powder, jiaozi powder, special powder and so on. Of course, starch can also be refined, and instant noodles refer to flour scalded with boiling water.