How to roll handmade noodles?
1 Sprinkle some dry flour on the chopping board, commonly known as "fine flour". Put the "awake" dough on the chopping board, then knead it and flatten it with a rolling pin.
Sprinkle some thin flour on the surface of the bread, roll it up with a rolling pin and roll it out slowly while changing the direction of the roll.
3 Use a rolling pin to roll as thin as possible into a large dough, round or rectangular.
4 Touch by hand to see if the dough thickness is even. If there is a thick part, roll the dough into a uniform thickness with a rolling pin.
5 fold the dough pieces. To avoid sticking together, spread a thin layer between the skins.
6 Slicing strips, with a completely dry sharp knife, are cut slowly and evenly by direct cutting, and the width is arbitrary. If the dough is rolled thin, it's best to cut it into wide noodles.
Sprinkle more fine noodles on the cut noodles, then gently stir the noodles until the roots are obviously not adhered to each other. Lift the noodles and shake off the excess fine noodles.
Put the cut noodles on the curtain to dry. Although you can cook noodles right away, if you have enough time, you can leave them for 30 minutes to dry slightly, and the cooked noodles will taste better.
Handmade noodles and noodle skills
Generally 1 making handmade noodles for two people requires about 500g of flour, and the ratio is 4 parts of flour and 1 part of water. If you like to eat "Xinjiang noodles", the ratio is three parts of flour and one part of water, and the opponent's strength and endurance requirements are relatively high.
2 Put the flour into the basin, inject water for 2-3 times (the water temperature should not be higher than 5 degrees at room temperature), and add seasonings such as salt according to taste. At this time, the flour will be in the form of lumps or flakes. Stir it in one direction with your fingers, then knead it repeatedly with your palm, and knead all the water and loose noodles together until it reaches the highest level of "surface light, basin light and hand light", and then continue kneading 15~30 minutes.
The dough just kneaded is too tough to roll out a uniform dough. You need to cover it with a wet clean cloth or gauze and let it stand for more than 30 minutes.
Handmade noodles
1. Mix flour and water to form water-mixed dough and bake for about 30 minutes.
2. Take a piece of dough, knead it evenly by hand, then lay it flat on the chopping board, face down, and roll it around with a rolling pin into thin slices.
3. When the dough is rolled to a certain extent, roll the rolling pin in, wrap it tightly with the dough, and roll it out repeatedly by hand. After several times, spread it on your face, roll the rolling pin in from another direction, push it, and then spread it on your face. And so on until the dough is rolled into thin slices.
4. Cut the rolled dough into thin strips with a knife and put it in a boiling water pot for about 3 minutes to make delicious handmade noodles.
Nutritional value of handmade noodles
1. Noodles are rich in carbohydrates and can provide enough energy.
2. It is rich in copper, which is an indispensable micronutrient for human health and has an important influence on the development and function of internal organs such as blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver and heart.
3. The main nutritional components of noodles are protein, fat, carbohydrates, etc.
4, noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity and balancing nutrient absorption.