Handmade noodles

500 grams flour

5 grams of salt

5 grams of alkali

Water 200 grams

Mixed noodle ingredients

Kaiyang 30 g

Dried bean curd100g

50g dried bamboo shoots (soaked in hair)

50g dried radish

Pork belly diced100g

Sugar (can be reduced) 30g

Soy sauce 5- 10g

Soy sauce 10g

Pepper 1-2g

5 grams of oyster sauce

A small amount of salt

5 g monosodium glutamate (optional)

Method for rolling onion noodles by hand

First of all, stir-fry the toppings and soak Kaiyang (that is, shrimp) in yellow wine. Kaiyang is dry, so many friends use blisters, so that the smell of Kaiyang is still there. If we soak it in yellow rice wine, it will remove the fishy smell and make it refreshing.

Pork belly diced. In my menu, minced meat is rarely used for cooking. The reason is that once fried, minced meat is rare and not as rich as diced meat. The gyro and cooked diced meat we mentioned in the pastry are diced meat, and so are steamed dumplings.

Add rice wine, salt, starch, a small amount of egg white, pour a small amount of vegetable oil and mix well, so that the meat will not stick together in the pot.

Dried tofu is cut into smaller particles than meat. In our business, we are talking about more valuable ingredients. The bigger the granule, the smaller it can be because you want to show the guests high-value ingredients, such as dried tofu.

Dice the dried bamboo shoots, the size of diced meat. I use flat-pointed bamboo shoots here, which are salty. I soaked it for a long time before using it. Just use ordinary dried bamboo shoots at home.

Put oil in the pan, add 10g Jiang Mo and fry the incense pot.

Add the diced meat and stir-fry the oil first.

Add dried beancurd and bamboo shoots, and there is still a lot of oil in front, which disappears instantly. This is why dried beancurd itself has no taste, but it absorbs the oil and taste of other ingredients around it, making it more delicious.

Add dried radish and stir fry.

Finally, after joining Kaiyang, Kaiyang is not suitable to join at the earliest, otherwise, in the case of long frying time, the water will dry up and Kaiyang will become as chewy as a rubber band.

Add seasoning and a little water to stew for a while. At this time, everyone should taste it. After all, there are salty ingredients in these ingredients, such as dried radish and Kaiyang, so salt can't be put in at first. At this time, taste and season according to the salty taste.

The finished product is shown in the figure. Soy sauce doesn't need a lot. It needs gold, not black.

Now we can knead and roll the noodles. As we all know, there is a saying in our China pastry that salt is gluten, alkali is bone, and alkaline noodles are stronger than other noodles. There are a series of complicated chemical reactions, so I won't talk about them, but the proportion should be appropriate. As we all know, if there is too much alkali, the noodles will turn yellow and the alkaline taste will be too strong. So if you use alkaline noodles in the noodle restaurant outside, you will blanch the water first to remove some alkaline flavor.

The proportion of noodles I am talking about today is the famous Fushan noodle formula in Jiaodong, Shandong Province, and the proportion of salt and alkali is not very large. But there is less water, so it takes some time to knead the dough.

Salt and alkali should be dissolved in water, not directly mixed with flour, so salt and alkali are inseparable. After melting, put it into flour in batches and knead it into hard dough. As you can see, the dough is also rough at this time. Cover with a damp cloth and wake up 10 minutes.

/kloc-take it out after 0/0 minutes and knead it repeatedly for about 3 minutes.

At this time, you can see the quality of the dough. After proofing and kneading, the dough has been very smooth. Let's cover it with a wet cloth and stay awake for 5 minutes. We have many local noodles in China, such as Penglai noodles and Qishan minced meat noodles. This kind of noodle needs me to cook it five times, and that kind of noodle needs strength. Of course, the formula is completely different.

Sprinkle starch instead of flour on the chopping board. I want to tell you here that you can't sprinkle flour when rolling noodles at home. Noodles sprinkled with flour are sticky. As long as starch is sprinkled, friends in the north will sprinkle corn flour. Only these powders can ensure that the roots of flour are clear and smooth.

Put the dough on the starch and press it into basic strips with a rolling pin.

This step is very important. If it's messy here, it's messy in the back.

Continue rolling, pay attention to the uniform thickness.

After it is rolled up to the extent that it can be rolled up, sprinkle with dry starch and roll it up.

The advantage of putting your hand on the dough is that you can feel the change of the dough at any time, and you can clearly feel the thickness and feel that everything is in your hand. And open the supplementary starch from time to time. Be sure to open it often. Otherwise, it must be stuck together.

Until it is rolled to a suitable thickness, roll it on a rolling pin, slowly send it down, and fold it while sending it. The size of the stack can be any size you like.

Off-topic, it is also very relevant to determine the thickness according to the type of noodles you want to eat. For example, in Zhajiang Noodles, it is necessary to roll the noodles thinner, so that the noodles are easier to hang sauce and more tasty. When the noodles are thick, the taste won't go in. Noodles will be thicker if they are pickled. After all, it is in the soup. The thicker it is, the more chewy it is.

Cut into noodles and shake well for later use.

Noodles cooked in boiling water can be cooked in cold water, but our scallion noodles in Shanghai are not cold water. It depends on your own preference. Add onion oil and sauce, pour a spoonful of onion oil as topping, and a bowl of onion oil noodles will be ready.