Seasoning: salt (to increase the toughness of noodles), sugar (to adjust the taste of noodles), egg liquid, egg yolk powder, crushed shrimp and fresh bamboo shoots (egg liquid, egg yolk powder, shrimp and fresh bamboo shoots are for freshness, and may or may not be added).
Homemade handmade noodles also need basins, chopping boards and rolling pins. The length of the chopping board should exceed 1m, if not, a clean desktop can be used instead. The thickness of the rolling pin should be uniform, and the cross-sectional diameter should be at least 8 cm.
Self-made handmade noodles steps: mix and wake up.
1. Take handmade noodles for two people as an example, about 500 grams of flour is needed, and the ratio of flour to water =4 parts of flour: 1 part of water. Or 3 parts of flour: 1 part of water, but this requires higher hand strength and endurance.
2. Put the flour into the basin, add water for 2-3 times (the water temperature should not be higher than 5 degrees above room temperature), and then add seasonings such as salt. At first, the flour will be lumpy or flaky, stir it with your fingers in one direction, then knead it repeatedly with your palm, and knead the water and flour together until it becomes a smooth dough with "face light, basin light and hand light", and continue kneading the dough 15-30 minutes.
Homemade handmade noodles steps: wake up the noodles
Cover the kneaded dough with wet cloth or gauze and let it stand for more than 30 minutes. This is because the dough just kneaded is too hard to be rolled into a uniform thickness.
Curled skin
1, sprinkle some dry flour on the chopping board, which is "fine noodles". Knead the dough on the chopping board again, and then roll it flat with a rolling pin.
2. Then sprinkle some spaghetti on the surface of the bread, roll it up with a rolling pin, roll it out slowly and change the rolling direction at the same time.
3. Roll the pastry into a round or rectangular dough with a rolling pin, and roll it as thin as possible.
4. Finally, touch it with your hand to check whether the thickness of the dough is even. If there is a thick part, use a rolling pin to roll it into dough with uniform thickness.
In order to prevent the dough pieces from sticking together, you can spread a thin layer of dough between the dough pieces and then fold the rolled dough pieces.
longitudinal split
1. Take a dry and sharp knife and cut the folded dough slowly and evenly by direct cutting, and cut it into appropriate width and fineness according to your own preferences. If the dough is rolled thin, it's best to cut it into wide noodles.
2. Sprinkle more fine noodles on the cut noodles, then gently stir the noodles by hand until the noodles are separated from each other, then lift the noodles and shake off the excess fine noodles.
3. Cut the noodles and spread them out to dry (you can also cook them directly in the pot, but let them stand for 30 minutes until the noodles are slightly dry, so that the noodles taste better).
Homemade handmade noodles Steps: Cook noodles.
Boil the pot with water, then add a little salt and sugar. Only put 1 serving of noodles at a time. Keep the water boiling for about 5 minutes, and then take out the noodles immediately.
Tip: Don't put all the noodles in the pot at once, or they will be cooked into batter.
How to preserve homemade handmade noodles?
Method 1: Noodles made from handmade noodles are the best when eaten. If you cook a lot of noodles at a time, you can put the noodles in a fresh-keeping bag, each bag is 1 person and 1 meal, and then gently put the fresh-keeping bag into the freezer for preservation. When cooking, put it directly into the pot without thawing.
Method 2: If the homemade handmade noodles are cut long enough, they can be rolled into rolls, and then placed in a clean and dry place, avoiding direct sunlight for about 3 days, and then stored in a closed dry container. Dried noodles can last longer than frozen noodles, but they taste a little worse.