Exercise:
1. Pour the flour into a basin, add 3g of salt, slowly add clear water, stir while pouring, knead into a "three-light" dough, cover it with plastic wrap, and let it stand at room temperature for about 30min.
2. Let the dough stand for 30 minutes, and then knead it repeatedly for a while. The dough becomes smooth and tough, and the dough is divided into small doses.
3. Rub a small dose into a short strip.
4. Brush a plate with oil, arrange the dough on the plate and brush a thin layer of oil on the surface of the dough.
5. Cover the plate with plastic wrap and continue to stew for about 30 minutes.
6. Brush a thin layer of oil on the chopping board (the iron chopping board I used was oiled and the wooden chopping board was sprinkled with a thin layer of flour) and roll the dough into strips on the chopping board.
7. Press it in the middle of the dough with a rolling pin and make an impression.
8. Put the patch on your hand, hold both ends with both hands, and pull both ends of the patch up.
9. Tear from the middle of the elongated dough sheet (where the rolling pin is indented).
10, one end is torn and the other end is not torn, forming a long noodle.
1 1. Boil the water in the pot in advance, directly put the Lamian Noodles into the pot, then add the mung bean sprouts, cook for about 3 minutes, remove and drain.
12, chopped green onion, cut in advance by Jiang Mo.
13. Take out the cooked Lamian Noodles and put it in a bowl. Add chopped green onion, Jiang Mo, Chili noodles, monosodium glutamate, 2g salt and white sesame seeds.
14, heat some oil to 80% heat, immediately pour it on Chili noodles and chopped green onion, hear the sound of "Yi Yi", pour in vinegar and soy sauce, and stir well.
Self-made method 2: 500g of flour, 280g of clear water, 50g of dwarf bean sprouts, 60g of green onions, 80g of green vegetables, 40g of aged vinegar, 30g of soy sauce, 0/5g of salt15g of dried Chili powder10g of pepper10g of sesame oil.
Exercise:
1. Knead the dough into a smooth dough. Knead the dough moderately, maybe slightly, but don't knead the dough too hard. The dough is too hard to tear. After kneading the dough, cover it with plastic wrap and let it stand for 2 hours. Take it out and pinch it once in the middle. Cover with plastic wrap and wake for 1-2 hours. The longer the dough is proofed, the better the ductility of the dough. Dough can also be kneaded the night before, wrapped in plastic wrap and refrigerated in the refrigerator, and eaten the next morning or noon. If you put the noodles in the refrigerator the night before, the step of re-kneading the noodles in the middle can be omitted.
2. Proofread the dough and knead it into strips.
3. Then cut into noodles.
4. Knead the dough into strips.
5. Press it in the middle with a rolling pin.
6. Gently roll the surface into thin slices with a rolling pin.
7. Prepare a large flat-bottomed plate, brush vegetable oil on the bottom of the plate, put the dough in, brush a layer of vegetable oil on the dough, then cover it with plastic wrap and wake it for 30 minutes.
8. Cook short bean sprouts in boiling water.
9. Cook vegetables. Then put bean sprouts and vegetables at the bottom of the bowl, and add vinegar, soy sauce, 1 tbsp sesame oil and salt according to the amount of noodles. Sesame oil can increase the flavor of noodles.
10, and then start Lamian Noodles, pull both ends of noodles with both hands, and gently pull. You can cook noodles and pull them at the same time Every time you pull one, put the noodles in boiling water immediately. If there are too many noodles, you can stop pulling seven or eight, take the noodles out of the pot and then pull off a pot.
1 1. Take out the cooked noodles and put them in a bowl. Put chopped green onion and dried Chili powder on the noodles. Then burn a pot of hot oil, and a few peppers will be fragrant in the oil. When it is hot, pour the oil on the Chili powder and sting it, and the fragrance will come out.
Three ingredients are commonly used in oil-sprinkled noodles: fresh noodles, small rapeseed, mung bean sprouts, chickpeas, red pepper powder, Chili powder, black pepper powder, salt, soy sauce, vinegar, chopped green onion, minced garlic and coriander.
Exercise:
1, boil a pot of water, add a little oil and salt after boiling, add bean sprouts and small rapeseed and cook.
2. Take out the vegetables and drain them. Add noodles and cook. You can also drink cold water.
3. Put the noodles and vegetables in a plate, add some soy sauce and vinegar, I also add some cooked chickpeas, minced garlic and onions, put them on the noodles, and then add red pepper powder, pepper powder, Chili powder and coriander.
4. Pour some oil into the pot and heat it. Pour it on all kinds of powder and minced onion and garlic and mix well.
There are four kinds of materials in the daily practice of oil-sprinkled noodles: wide noodles, rape, shallots, dried peppers, oil, salt, monosodium glutamate, soy sauce and soy sauce.
Exercise:
1. Boil the water in the pot, add noodles and vegetables to boil, take them out and put them in a bowl; The hardness of noodles depends on your taste preference.
2, and then start to put seasoning! The serving size should be adjusted according to your cooking level and personal taste-Laoganma, salt, monosodium glutamate, soy sauce, dried Chili powder and chopped green onion.
3. Heat the oil until it smokes and pour it into this bowl of noodles! With the sizzling sound and fragrance, I began to stir the noodles heartily.
There are five common methods of oil-sprinkled noodles: 500g flour, 250g cabbage, appropriate amount of diced chicken, appropriate amount of Chili powder, appropriate amount of edible oil and appropriate amount of salt.
Exercise:
1, make noodles according to the method of making noodles, and make noodles for at least 2 hours. Methods See the recipe of mutton Huimian Noodles.
2. Pour in the chicken prepared in advance. In this step, you can make jiaozi by yourself according to your own preference, or you can make sauce directly without jiaozi. Please refer to the recipe of rice noodles with diced chicken sauce for the production of diced chicken sauce.
3. Tear large pieces of cabbage by hand, or use your favorite vegetables.
4. Two cloves of garlic and appropriate amount of Chili powder.
5, good noodles are pulled into thick slices, or you can pull noodles according to your favorite thickness. Personally, it feels strong and tastes good.
6. Cook Lamian Noodles in a boiling water pot.
7. When the noodles are cooked, put the cabbage in the pot.
8. Take out the noodles and vegetables and put them in a bowl.
9. Pour in diced chicken.
10, mix well.
1 1. Put minced garlic and Chili powder on the noodles.
12, scoop a proper amount of cooking oil with a spoon and heat it on the fire.
13, pour on Chili noodles and garlic. Mix well and serve.
Six ingredients for home-made oil-sprinkled noodles: flour 260g, warm water 150g, salt 3g, shallots, garlic, Chili powder, soy sauce, balsamic vinegar and peanut oil.
Exercise:
1, add a spoonful of salt to the flour, add warm water bit by bit to form a dough, knead for a while to make a smooth and soft dough, and then cover it with a wet towel to wake it up for half an hour. Dough can live a little more, and it is more malleable when pulled.
2. Divide the awake dough into several portions, brush the cooking oil on the plate and small portions of dough to prevent adhesion, and cover with plastic wrap to keep awake 1 hour or more.
3. After1hour, the dough will become very soft. Roll the dough thin and press it in the middle with chopsticks.
4. Grasp both ends of the dough with both hands and stretch the dough slightly along the direction of chopsticks marks. The middle of the stretched dough may be thicker than the two ends, so after feeling that the thickness of the two ends is moderate, stretch the middle slightly, and finally tear the stretched dough from the position of chopsticks marks. If the dough is wide, you can tear it again.
5. Boil a pot of water, while waiting for the water to boil, grind the onion, garlic (minced) and pepper into powder for later use.
6. After the water is boiled, pull down the noodles, open the lid and cook for about 2 minutes. Take out the noodles and sprinkle with chopped green onion and garlic and Chili powder.
7. Heat a tablespoon of peanut oil in another pot to 80% heat, and pour the hot peanut oil on the shallots, garlic and Chili powder to form a circle.
8. Wash according to your own taste, add appropriate amount of soy sauce and balsamic vinegar, and mix well before eating.