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How to make noodles continuously? What is the ratio of salt to alkali?

The ratio of salt to alkali is generally 1:1, but now food advocates less salt, so you can put a little less salt.

Method of bone soup noodles:

1. Weigh the flour and gluten-baking agent according to the formula, directly sprinkle the weighed gluten-baking agent into the flour, and mix them properly.

2. Adding some salt to the dough is beneficial to the formation of gluten. Dissolve the salt in the dough water and make a smooth dough.

3. Put the mixed dough for proofing for 3 minutes. The purpose of static proofing of dough is to make gluten relax and stretch, which is more conducive to extrusion into strips.

4. Generally, the waking time of the machine and dough is about half an hour; The wake-up time of hand-made dough can be appropriately longer.

5. Divide the proofed dough into dough pieces suitable for extrusion.

6. Knead into dough blocks suitable for the size of the dough tube, and put them into the dough tube to be extruded into strips.

7. Generally, noodles can be fished out after being boiled for about 3 minutes.

8. You can also soak the cooked noodles in cold water, so that the noodles are not easy to stick together and the taste is smoother.

Noodles (also known as Heluo noodles in the market) is one of the traditional characteristic pasta in the five provinces of Shanxi, Hebei, Shandong, Henan and Shaanxi in northern China. Noodles are a traditional kind of pasta. The producers put the mixed buckwheat dough and sorghum dough (now wheat dough is mostly used) in the bed (a tool for making noodles, which has a leak) and sit on the lever to directly put the noodles. This kind of noodles, which is smooth and smooth, is easy to operate and fast, and is very suitable for collective dining on larger occasions.

At the same time, with chili boiled with pure sheep oil, century-old pot soup and fresh and delicious mutton, and more than ten kinds of condiments such as star anise, fennel, chili, pepper, cinnamon, chopped green onion and medlar, it tastes delicious, fragrant but not greasy, and has the functions of warming stomach, removing cold, nourishing yin and strengthening yang, and protecting health and preventing diseases.

Xiangning people eat noodles differently from other places, so we should not underestimate the importance. There are three differences in its characteristics: first, a bowl of Hele, in addition to mutton noodles, pork, beef, squid, sea cucumber, fungus and mushrooms can be used, and carrots, yam, onion ginger and turnip are also good matches. Braised in soy sauce, seafood, halal, fried with eggs and cool. Secondly, eating Hele is not limited by time, season and occasion, nor is it influenced by the emotions of the host.

Reference: Baidu Encyclopedia-Noodles