The pasta made from the old noodle fertilizer has a delicate texture and a delicious aroma, which is better than the general fermented products. However, it is difficult to make it. When fermenting with old noodles, it is necessary to add alkali powder to neutralize the acidity, but the amount of alkali powder depends on the acidity of the old noodles and the amount of alkali powder, which is difficult to master due to experience. Moreover, the fermentation of old noodles is very slow, and it is difficult to know when it is ready by experience. The old noodles are hard to keep and can only be refrigerated for a few days, so only stores that make pasta every day can keep a piece every day and use it all the time.

If your noodle fertilizer has been stored for too long (it will be very hard after a long time, as long as the center is honeycomb after breaking it, you can use it), we can give you a small way to make noodles:

Tear your noodle fertilizer into small pieces, soak them in the right amount of water, and when they are softened, add the flour and stir them into a paste, and leave them for more than four hours (in winter, the time may be a little bit longer, and I often make the noodles on the first night, and then use them on the next day), and the noodles are ready for use. After the noodles are well developed

Raw materials: old noodle fertilizer, flour

Definition of old noodle fertilizer: old noodle is the noodle left over from the previous pasta (with baking powder)

If you don't have any old noodle fertilizer before, you can steam buns with the baking powder once first, and have a piece of dough leftover, which will be old noodle fertilizer the next day

Practice: 1, . Fermentation:

Fertilizer and flour and dough, placed more than four hours, when the dough fermentation for the original double the size of the fermentation is good

2, add alkali noodles and neutralization:

Add the right amount of alkali and neutralization (alkali add a little water, so as to better kneading into the dough), be sure to a little bit of the addition, so as not to add too much, when the dough is smooth and not sticky when the alkali is appropriate to place next to the dough bowl. Cover the lid or dough covered with a sop, wake up for 40 minutes

3, the dough into the shape of a steamed bun and then wake up for 20 minutes

4, on the pot to steam, the pot into the right amount of water, the water is hot on the pot (do not need to boil, so that steamed buns are more fluffy and tasty)

steaming steamed buns tips

(1) Steaming steamed buns, if the surface seems to be hair non-fat, you can dig a small hole in the middle of the dough, and the dough can be used to make a small hole in the middle of the dough. If the dough in the middle of a small pit, pour in two small cups of white wine, stop 10 minutes later, the face will be hair open.

(2) If you don't have yeast, you can use honey instead, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns steamed with honey are fluffy and fragrant, and sweet in the mouth.

(3) In winter, the indoor temperature is low, and it takes a long time to make the noodles, if you put some sugar in the noodles during fermentation, you can shorten the time of making the noodles.

(4) In the fermented dough, people often need to put the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water add vinegar 100-160 grams, the steamed buns have been steamed and then put into the pot to steam for 10-15 minutes, the buns can be white, and no alkali flavor.