The production of fried vegetable angle need to use hot noodle dough, to choose the medium gluten flour or high gluten flour, because the medium gluten and high gluten flour contains more protein, to make the hot noodle will not be sticky and thin, but soft with tough. If you choose low gluten flour to make hot noodles, the final pasta will be sticky.

1, prepare the right amount of hot water, the water temperature can be 70 to 100 degrees, the specific use of how high the water temperature, as well as the specific use of how much hot water, depends entirely on the requirements of the food itself, there is no way to develop a unified standard, you can only be left to their own slowly figure out.

2. Pour in the hot water and stir well. Pour the selected medium or high-gluten flour into the dough bowl (you can use a big bowl if the flour quantity is small), and then with chopsticks in one hand and hot water in the other hand, pour the hot water slowly into the flour, and use chopsticks to stir the flour while pouring the water, so as to let the flour and the hot water form an even dough flake. When you feel that the water content in the wadding is just right, stop pouring and let the wadding cool down a bit, and then start kneading when it's not too hot.

3. Start kneading the dough and when the wafers are not too hot, as shown in the picture below, pour the wafers onto a board and knead with both hands repeatedly to make a smooth and even dough. Of course, if you are using a mixing bowl to mix the wafers, you can do this step directly in the mixing bowl without pouring out the wafers.

4, hot dough kneaded until smooth, but also to rise about 20 minutes on the surface of the living good. To prevent the water on the surface of the dough from evaporating during the rising period, you can put a layer of plastic wrap directly on the mixing bowl. I prefer to place the kneaded dough on a baking sheet (otherwise it will stick to the countertop), and then hold a large bowl over the dough to prevent the water from evaporating.

Expanded Information

The Difference Between Hot Pasta and Normal Pasta Mixing Methods

Making pasta involves mixing the pasta, and mixing the pasta has a lot to do with the temperature of the water. Cold water and noodles, water temperature below 30 degrees Celsius, and out of the pasta tendon, smooth, suitable for boiling, branding, frying food; warm water and noodles, water temperature at 30-50 degrees Celsius, and out of the pasta soft and strong, the finished product is not easy to go out of shape, suitable for steaming, frying food.

Hot water and noodles, water temperature above 70 degrees Celsius, the dough is soft and small, the color is darker, but with a sweet taste, suitable for steaming, frying, deep-fried food; 100 degrees Celsius of boiling water and noodles, the dough has a viscous, dark color, the finished product has a delicate sweet and glutinous texture, suitable for deep-fried, baked food.

In Chinese pastry, there are three types of noodle preparations: cold water, warm water and hot water.

Scalded noodles are made with boiling water, so that the prepared noodles can be used to make a variety of foods, such as siu mai, according to the different noodles used, but also to make a lot of shapes, that is, what we call a look at the plate, such as clarified flour after the process, can be processed to make a beautiful shape of the look at the plate. Hot noodles and ordinary noodles are two different things, ordinary flour is wheat flour, of course, they are divided into several grades, such as fine flour, dumpling flour, special two flour, and so on, of course, you can also refine the starch, and hot noodles refers to the flour with boiling water.

Reference Baidu Encyclopedia - Baidu Encyclopedia - Hot Noodles