Abstract: Udon is a Japanese noodle made from wheat. Udon is one of the most Japanese noodles. Together with Japanese buckwheat noodles and green tea noodles, it is also known as Japan's three major noodles. Noodles are an indispensable protagonist in Japanese restaurants. So how to make delicious udon noodles? Making delicious udon noodles is not difficult, but the dough made from high-gluten flour and a small amount of salt water is relatively hard. It needs to be kneaded and kneaded repeatedly to turn the hard dough into a soft and pliable dough. Next, I will introduce you to the method and recipe of handmade udon noodles. 1. How to make handmade udon noodles
Ingredients: 190cc water, 5-10g salt, 200g low-gluten flour, 100g high-gluten flour.
In addition: 1/4 cup of low-gluten flour is sprinkled on top as a batter when rolling out the dough.
Method:
1. Dissolve salt in water, add high-gluten flour and low-gluten flour in a large basin and mix.
2. Add salt water while kneading, be sure to add it slowly. You can use a mixer instead of kneading the dough in this process. Knead the dough until all the water has been absorbed and it is completely smooth.
3. Put it in a sealed place, you can put it in a large bowl and cover it with a wet towel. In short, don't lose the water. Stay like this for an hour.
4. Take out the dough, roll it out to 30cm*40cm, then fold it into 30%, then fold it in half again, cover it with a wet towel and let it rest for 20 minutes. Repeat, don’t add a lot of dry noodles, just as long as it doesn’t stick.
5. After resting, roll it out to 30cm*40cm, then fold it and start cutting. This surface is a little thick, so it doesn’t matter if it is cut a little thicker.
6. Smooth out the cut noodles and sprinkle with dry flour to prevent sticking. Rest like this for 30 minutes. It is also best to cover it with a damp gauze or kitchen paper.
7. Boil a large pot of water, "the water should be wide." After rolling away, start going down and pick up two or three noodles. At this time, it is easier to open the noodles. Hold the two ends of the noodles and shake them up and down. If you are not skilled, you can wait for the water to boil and shake them out one by one. It is said that According to current Japanese agricultural standards, udon must have a round cross-sectional diameter of 1.7 mm or more and a corner width of 1.7 mm or more.
8. Don’t put a lot of it in at one time. Use chopsticks to stir it inside until it’s cooked.
2. How to make udon noodles delicious and simple
Making materials
Main ingredients: 400 grams of noodles (standard flour).
Accessories: 222g beef (lean), 50g broccoli, 30g rapeseed heart.
Seasoning: 70 grams of vegetable oil, 16 grams of chicken powder, 30 grams of soy sauce, 5 grams of cooking wine, 10 grams of starch (corn), and 10 grams of salt.
Production process
1. Wash and slice the yellow beef into a bowl, add 10 grams of oil, 3 grams of chicken powder, 10 grams of soy sauce, 5 grams of cooking wine and 10 grams of cornstarch. Mix well and marinate for 15 minutes.
2. Wash the broccoli and rapeseed hearts, boil the water in the pot and add 15 grams of salt, add the broccoli and rapeseed hearts and blanch them for 1 to 2 minutes, remove and drain the water.
3. Pour 60 grams of oil into the pot and heat it up. Pour in the beef slices and fry for 1 to 2 minutes. Sprinkle 60 grams of water and fry until the blood disappears. Remove the beef slices and keep the beef juice in the pot for later use.
4. Pour clear chicken soup into the pot, add 20 grams of soy sauce and 10 grams of chicken powder and mix well. After boiling, add udon noodles, cover the pot and cook for 2 minutes and turn off the heat.
5. Put the cooked udon noodles into a bowl, put the rapeseed heart, broccoli and beef slices on top, and pour in the soup.