Materials

500g of flour, 6g of salt, 240g of water

Practice Steps

1, 1kg of high-gluten flour put on the board to pick up the nest, add 6g of salt, 240g of water and mix well.

Note:

1, must use high-gluten flour, high-gluten flour is mostly made of winter wheat, gluten, and like snowflake flour, rich and strong powder is mostly spring wheat, gluten slightly smaller, suitable for making steamed bread, buns and so on.

2. The proportion of salt added is related to the season, in general, spring and fall season every 500 grams of flour to add about 3 grams of salt, about 4 grams in summer, winter 2.5 grams.

3. The amount of water added to the flour is also related to the season, 500 grams of flour and water range from 225-250 grams, more in winter, less in summer.

Second, both hands rub the noodles, so that the water and the noodles are well mixed, hands folded dough, so that the dry noodles and wet noodles are fully integrated.

Three, after the noodles and good, every 10 minutes to knead hard, repeated kneading 3-5 times.

Four: Brush salad oil on the board, put the dough on it, and wrap it with plastic wrap to make molasses.

Note: The purpose of brushing salad oil is to prevent the dough from sticking; in addition, the most important thing is to avoid air-drying, so when sealing the plastic wrap, you can't simply cover it up, but you should stick the plastic wrap tightly with the dough, so that the air doesn't get in.

Five, 15 minutes later, continue to knead the dough, until kneading does not move, molasses 10-20 minutes.

Six, knead again, observe if the surface of the dough like satin, the surface is good.

Note: There is a good way to detect whether the dough is kneading well or not: bubbles will form on the surface of the dough, and if you use your hands to drive the bubbles away, the bubbles will still run, and the kneading will be "popping".

Latte eating method

1, the pot under the salad oil 200 grams burned to 30% hot, under the pepper 50 grams, small fire slowly simmering out the flavor, scoop half a spoonful of water into the frying pan, the flavor of the four, turn off the fire, fish out the pepper, leave the oil.

2, white onions, garlic scapes, tomatoes, green pepper, celery, zucchini 200 grams each cut equal size pieces, large sections; 100 grams of lamb cut large pieces, add 2 grams of salt, 4 grams of soy sauce and mix well.

3, the pan under the salad oil burned to 30% hot, under the lamb, garlic shoots, zucchini, celery grain, green bell pepper oil sliding, fish out of the oil.

4, the pot to stay in the bottom of the oil is hot, under the lamb, white onions, garlic scapes, tomatoes, green pepper, celery, zucchini, stir fry evenly, add 50 grams of tomato sauce stir fry, add salt 6 grams of seasoning, dripping pepper oil 30 grams, out of the pot can be.

5, good toppings can be poured directly on the pull-tabs, you can also walk the dishes, and noodles fried on the table.