Noodles are one of the most common staple foods in our daily life. The origin of noodles is China, with a history of more than 4,000 years. Noodles are simple to make, convenient to eat and rich in nutrition. Especially in the north of China, it is very popular. Nowadays, noodles are sold everywhere in supermarkets and markets, but the substrate is machine-made noodles, and there are few handmade noodles. The taste of machine-made noodles is very different from that of handmade noodles. Usually you can try to make your own handmade noodles and eat them at home. Today, Bian Xiao will share with you the practice of handmade noodles. Learn this trick and make noodles that are not sticky or slippery.

There are many ways to make handmade noodles, everyone has his own understanding, and the quality of noodles is different. Just like many people are proud of their mother's handmade noodles, which taste good and the soup is delicious. It is a perfect bowl of noodles, but the noodles made by the method we share today are more powerful and delicious.

This method is influenced by the hotel owner who worked before, because he is from Heilongjiang and his love for pasta is self-evident. Noodles are his favorite food since he was a child. He once told us that the most popular snack he cooked was handmade noodles made by his grandmother. The taste was unforgettable, but he didn't know how to cook it, so our colleagues who made noodles couldn't feel the familiar feeling of the boss.

During that time, I followed my master to eat noodles every day after work. I went to many noodle restaurants, large and small. Finally, I found the taste of the boss in a century-old shop, but the person who asked how to do it would definitely not tell us, so I ate noodles at his house for seven days in a row. In the end, everything paid off. The master who learned the truth and I discovered the new continent. It turns out that they added more sweet potato powder to the flour.

Handmade noodles: 400g medium gluten flour, sweet potato flour 100g, a little salt, and an egg white.

Mix the medium gluten flour and sweet potato flour together, then beat the salt and egg white evenly, pour in, add water, stir into flour wadding, and knead directly into dough by hand 10 minute to relax.

Before cooking noodles, it is best to cook the noodles before taking them out, so that the noodles look refreshing enough and there will be no porridge-like noodle soup. Then stir-fry the side dishes, add chicken soup to boil, put the cooked noodles in for two minutes and take them out. I also want to remind everyone that noodles should not be cooked thoroughly. It is just right to cook noodles with white hearts, because it takes a soup-sucking process to put them in a bowl.

Is there any family secret recipe to improve the strength of handmade noodles? Everyone is welcome to share voluntarily.