Question 1: How to make noodles with good texture and good taste? The process of noodles from processing to seasoning and serving in bowls is very simple, but if you want to cook a bowl of good noodles with good taste, you must Something that takes a lot of effort.

First let’s talk about the choice of noodles. Thick noodles, thin noodles, leek leaf noodles, all kinds of noodles have their own properties, so we should distinguish them when choosing them. Commonly used noodles can be divided into dried noodles and handmade noodles (including machine-pressed noodles), or dry noodles and wet noodles. Noodles are made from wheat flour. Most of the wheat flour in my country is soft wheat flour. Compared with Japanese and Italian wheat flour, it is less tough. Even domestic wheat flour has different quality due to different varieties. Therefore, when making noodles, it is necessary to add Some auxiliary materials that can improve the gluten properties of raw materials, such as eggs, edible alkali, etc. Taking Changwang noodles as an example, 4 eggs, a little edible alkali and a small amount of water should be added to 500 grams of flour. In addition to commonly used eggs and edible alkali, there are currently experts and scholars dedicated to researching improvers to improve the quality of noodles, such as compound food emulsifiers, which can quickly dissolve in water at room temperature and form a milk-like consistency. Microbeads, so when added to flour, they will form a special complex with starch and protein, thereby improving the structure and texture of noodles. However, this method is currently only used in food processing plants.

Another key point in noodle processing is kneading. In order to improve the strength and toughness of the noodles as much as possible, the dough should be beaten repeatedly when kneading. The noodles that have been hand-pressed are moist and strong, making them the best noodles. However, due to the cumbersome process of making noodles by hand, mechanical noodle making is now often used instead. Of course, the taste of machine-made noodles is inferior.

Next is cooking noodles. After the noodles have gone through thousands of beatings and hundreds of pressures, they have to undergo nine boiling and nine changes in the pot before they can become noodles with a good taste. When cooking noodles, you must be good at controlling the heat and timing. When cooking machine-made noodles and hand-made noodles, put them in the pot when the water is boiling, and use chopsticks to separate the noodles just added to prevent them from sticking to each other. Because it is boiling water, a mucous membrane will quickly form on the surface of the noodles so that they will not stick to each other. To cook this kind of noodles, boil the pot twice, order cold water twice, and then take it out and eat it.

When cooking dry noodles, it is not advisable to use high heat, because this type of noodles itself is very dry. If the water in the pot is boiled, the mucous membrane formed by the noodles will affect the penetration of water and heat, and the cooked noodles will be damaged. It is easy for adhesions and hard heart to occur. Therefore, slow-cook the dry noodles over medium heat and keep adding water at all times, so that the noodles can be heated evenly without being uncooked, and the soup will be clear and clear after the noodles come out of the pot.

It is worth mentioning that the noodles cooked in many noodle restaurants are mushy on the outside, not refreshing, and may even have hard cores. In fact, the problem lies in the water used to cook the noodles. Most of these noodle restaurants cook noodles in a pot of water from morning to night. The water for cooking noodles has become thick and thick, and there is no way to cook noodles that are refreshing. If you replace it with a pot of water, all problems will be solved.

Smell. Saozi is no less important to noodles than the noodles themselves. There is an old saying in the industry that "the soup is wider, the noodles are less, and the sauerkraut is more", which also explains the amount of sauerkraut in the noodles. Big meat noodles, dandan noodles, seafood noodles, miscellaneous sauce noodles, and Chengdu’s famous strange-flavor noodles are all inseparable from the accompaniment of saozi. The Zhazha Noodles in Chengdu Yangma Town were originally created out of desperation, but unexpectedly, customers became interested in the Zhazha Xiangzi, thus creating the famous Yangma Zhazha Noodles in Sichuan.

The common saunas we see include miscellaneous sauce samosas, pork ribs samosas, beef samosas, seafood samosas, fat intestine samosas, etc. The preparation methods are very simple, but there are a few points that need to be paid attention to:

First, the sauerkraut should not be too salty, because noodles have a flavor-replenishing process.

Second, the sauerkraut should have a strong flavor. Thick taste does not mean the amount of salt applied, but that the taste should be rich and layered. In order to achieve the effect of thick taste, one is to use good condiments (such as Douban).

The third is to add some sugar.

After experimental comparison, the saozi with the same raw materials and production process, without adding sugar, has a single and bland taste, and cannot produce pleasant sensation in the mouth.

In order to make the taste of the sauna seeds more mellow, some people are currently using ethyl maltol to increase the aroma of the sauna seeds and prolong the stay time of the taste in the mouth. The effect is not bad. In addition, you can also use some IG (flavor enhancement), chicken flavor (flavor enhancement), beef flavor (flavor enhancement), pork flavor (flavor enhancement), etc. to assist in flavor enhancement and freshness enhancement, but please pay attention to the dosage used. Excessive use can cause astringency and stifling sensation.

The above three points are just some of the basics of cooking noodles. This small bowl of noodles is really rich in knowledge. I hope everyone can make a good bowl of noodles.

Example:

1. Dandan noodles

Ingredients:

150 grams of Fuqiang powder, eggs...gt; gt;

Question 2: How to press noodles to make them chewy? 1. The quality of the flour should be good; only the flour that is fine, white and without any additives is pure.

2. When joining the noodles, add an egg to the flour within 2 pounds of noodles.

3. When joining the noodles, use less water first and add a little alkaline noodles and salt to the water. Do not add too much alkaline noodles to avoid yellowing. The alkaline noodles should be dissolved before use.

4. Regardless of whether it is winter or summer, you must use cold water when closing the noodles. Avoid using warm water to close the noodles to avoid crusting.

5. Try to make the dough as hard as possible. Cover the dough with a small basin or cover it with a wet cloth. Let it rest for about 45 minutes and knead the dough again.

6. Press a few more times.

Question 3: Does anyone know how to make noodles more chewy? If you want to get the chewy noodles, there are a few keys that cannot be missed ~ Please follow me Let’s take a look

How to make noodles chewy

Ingredient recipe calories: 2052 (kcal)

Main ingredient: 400 grams of high-gluten flour, one teaspoon of salt

Methods and steps

If you want the noodles to be chewy, you must remember to add a small spoonful of salt to the flour

How to make the noodles chewy

Then add one or two eggs, and then add water to mix the noodles evenly

How to make the noodles chewy

The next step is to knead the dough vigorously. Until the dough becomes chewy, then cover it and let it rest for 15 to 30 minutes

How to make noodles chewy

After kneading the dough, you have to roll it out repeatedly. Have you seen it on TV? People who make handmade noodles use big bamboo poles to press the noodles. The more they press, the stronger their texture becomes.

How to make noodles chewy

The last step to make noodles chewy is to remember to use starch instead of flour as hand flour when rolling out noodles, so that the noodles will be chewy and chewy. slip.

How to make noodles chewy

When rolling the noodles, try to use a rolling pin to make them as thin as possible. Roll both sides evenly, and finally cut the noodles.

Question 4: How to adjust the gluten of pressed noodles. Hello, I don’t know whether you roll the noodles by machine or by hand. Recipe for machine-rolled fresh noodles: 95 jins of high-gluten flour, 5 jins of starch, 0.3-0.5 jins of salt, 0.3-0.5 jins of gluten source F (for fresh noodles), and 30-35 jins of water. Process: Dry mix the flour and starch evenly, dissolve the salt and gluten F in warm water and add it to the dough water, then stir and add into the mixed flour, let the mixed flocculent dough rest for 20-30 minutes, and then Put it into the noodle machine to roll fresh noodles.

Question 5: How to make the noodles pressed out by the noodle press have elastic texture. The machine should be installed on a dry and ventilated level ground to ensure that the machine works smoothly and reliably. 2. Before use, check whether the power supply voltage is consistent with the use of the machine; whether the wire core with the grounding symbol is reliably grounded; whether the steering meets the requirements; install the side-facing dustpan and joint dustpan according to the position shown in the figure.

(In order to facilitate packaging and transportation, the dustpan is not installed on the machine)

3. Mixing noodles: a product with a powder mixing mechanism. When the reverse switch is placed in "invert", the mixer will The mixer starts running, and after mixing the flour evenly, turn on the feeder switch and the flour will be automatically discharged. (It is recommended to remove the noodle knife when mixing noodles to extend the service life of the noodle knife). 4. Dough processing: Put the switch in the "Smooth" position to perform dough processing. When the mixed flour dough is kneaded by the rollers, the roller gap should be adjusted from thick to thin. The thickness of the dough entering is 2 to 3 times the thickness of the dough coming out. times. The dough pieces after being kneaded multiple times can improve the texture and taste. It is recommended that users make full use of the kneading function of the machine. The dough sheet before cutting into strips should be 3~5mm thick, roll it up with a rolling pin and set aside. 5. Cut into strips: 1). Install the noodle cutter: There are two cutter slots on the left and right grids. Put the noodle cutter into the slot. After the gear on the noodle cutter engages with the large gear, tighten the butterfly nut and use the fixing bracket to fix the noodle cutter. 2). Cutter: Put the end of the spare dough sheet into the gap between the two rotating rollers by hand, roll it again and then enter the noodle cutter to cut out the noodles and drop them into the dustpan. The operator should promptly take out the cut noodles, disconnect them, and put them into the drying rack.

Question 6: How to mix noodles with a noodle press to press out chewy noodles? Mix noodles and water at a ratio of 1:0 to 28. After fully stirring into granular form, let the noodles rest for five or six minutes and then you can press them. , press the second and third times with double layers, press the fourth time into sheets, and cut the noodles in one go (the noodles are very chewy).

Question 7: How should the noodle machine press the noodles to make them chewy? Salt, salt can dissolve the protein in the noodles and make the noodles stronger. Second, pressing it several times will make the proteins in the noodles connect into long chains so that the noodles are not mushy and become stronger.

Question 8: What should be added to the noodles when using a noodle press to make the noodles chewy? I'm looking for guidance from a knowledgeable master! You can add salt, alkali, or eggs

Question 9: How can you make the noodles more chewy? Add some alkali

Just knead more and it will be fine.

As the saying goes, no It's said that the dough made by the wife kneads it out.

Question 10: I want to press noodles to sell, and want to know how to make them? What condiments should I add to make the noodles chewy and delicious? Hello, for the sake of food safety, do not use additives indiscriminately, and the processing of fresh noodles can be legal and regulated. Using edible salt, gluten sources, etc., the noodles are chewy and resistant to cooking, do not become sour, and remain consistent. You can go to Taobao store to buy a small pack of [Jinliyuan] to try. It is very convenient. There are many fake Jinliyuan on Taobao. Remember the one from Liangshan Tianxi.