Will ask why the noodles eaten outside are better than those cooked at home? The noodles cooked at home have no bones and muscles, but only love the noodles in some shops outside. The following small series from Xi 'an Dian Wei Shaanxi Snack Training Center should be edible gum. Generally, you don't buy noodles outside, so it's quite convenient to cook them at home. If you want to make noodles, put some alkali and a little salt when you are alive. Eat three to four glasses of water for a catty of fine noodles, not too hard and difficult to digest. If you want to eat lasagna, just eat one. Stripes, warm water

Add salt to make brine, and the ratio of noodles to brine is 2: 1. Knead Toya thoroughly, that is to say, knead the noodles every 20 minutes, oil both sides of the noodles, and finally wake up for more than 1 hour and cut into thick chopsticks. Before you ask your question, let's analyze your question, how to make noodles smooth. The first key point is.

It's tendon, and the second point is slippery. But these two words actually represent two problems, and there are actually many channels for noodles to make. Sprinkle some dry noodles on the surface of the prepared noodles to prevent adhesion, and put them on the chopping board to dry for a few minutes, and you can make all kinds of noodles with your favorite taste. The taste of the channel is absolutely satisfactory.

It is best to stir the dough by hand, add eggs and salt, knead it several times until the dough is smooth, and add starch while rolling it with a rolling pin, so that the stirred dough is smooth, tough and delicious.

Add a little edible salt to the flour, add water to make dough, cover with plastic wrap and wake for 20 minutes. The dough should be hard. Salt is added to make the noodles taste stronger. Do it all, then grab the two ends of the waking face, roll them up one by one and put them in a boiling pot. A bowl of delicious noodles is ready. Kneading requires repeated soft awakening to make it smooth and delicate. The purpose of awakening is to make protein molecules relax and reconstruct to be softer. Finally, salt and gluten enhancer can be added during the dough mixing.