Northern people love to eat noodles is well known, a few days do not eat on the cravings, whether it is buns, dumplings, noodles round eat, never get tired of eating. I always have a few kinds of noodles at home: buckwheat noodles, knife-shaved noodles, udon noodles, and occasionally there is no suitable meal to cook some noodles to eat, it's very hassle-free. Even after stocking up on so many kinds of noodles, I still crave my own hand-rolled noodles, the texture of which is definitely not comparable to dry noodles.

Hand-rolled noodles strong and delicious know-how, add 1 spoon of this small ingredients, noodles strong smooth, the more you eat the more fragrant. As the saying goes: "soft noodle dumplings, hard noodle soup", chef friend told me, in the production of noodles and noodles with a little bit of salt, not only can make the noodle elasticity, viscosity increase, and taste more strong smooth.

To make hand-rolled noodles strong and tasty, in addition to the key link of noodle making, the bashfulness is also very important. In our hometown, bashfulness is also called marinade, most of the eggplant, bean curd, oil dregs or diced meat with soy sauce and water starch simmering, boiled bashfulness poured into the top of the noodle, the aroma of the noodle sandwiched between the bashfulness of the oil aroma, it's really great! The original soup is the original food, eat the fragrant hand-rolled noodles and then drink a bowl of noodle soup, especially comfortable.

Hand Rolled Noodles

[Ingredients]: 300g flour, 120g water, 1 piece of pork, 2 eggplants, water starch, soy sauce, 1 spoon oyster sauce, scallions

[Method]:

1. Add half a spoonful of salt to the water and melt it into a salty water, then pour the salty water into the flour, stir it with chopsticks to make a flocculent, knead it into a smooth dough, and then put a wet cloth or lid on it for 20 minutes. Cover with a damp cloth or lid and leave to rise for about 20 minutes. Sprinkle some dry flour on the board, flatten the dough first, then roll it out in all directions to form a big thin sheet, how thin? Roll it out as thin as you can.

2. Fold the sheet in half and sprinkle it with a layer of dry flour. Cut with a sharp knife to the width you want, and when you're done, shake the pasta all the way out and lay it out. Bring a pot of boiling water to a boil and add the noodles to the pot, stirring with a spatula or spoon in the direction the water is swirling to prevent them from sticking to the bottom of the pot. When the noodles are cooked, remove them from the pot and set aside under cool water.

3. Wash the eggplants and cut into small pieces, cut the pork into 1-2cm cubes, heat the cooking oil in a pan, pour in the pork and stir-fry the fat, add the eggplants and a spoonful of soy sauce, oyster sauce and stir-fry for color. Pour in the water starch and stir fry, add the right amount of salt to taste.

4. Fish out the noodles into a bowl, pour a spoonful of bashful sprinkled with green onions and mix well, open eat it. The noodles are strong and smooth, and the bacon is salty and flavorful, the more you eat, the more you smell, every time you make hand-rolled noodles, you are bound to eat two big bowls.

Tips

1. As the saying goes, "alkali is the bone, salt is the tendon", and when you put a little salt in the dough can increase the toughness and tendon. The ratio is about 100g water: 1g salt

2. The length of time the noodles cook according to the individual like taste absolute, like to eat strong noodles, cooked to 7 8 minutes cooked can turn off the fire.