classification: life > > Gourmet/Cooking

Problem Description:

What ingredients are used, and what are the proportions and processing techniques? Living in a foreign country, I really want to eat hand-rolled powder from my hometown. I have made it several times and it is always not thin. Why?

Analysis:

Is it handmade noodles?

raw materials

5g of refined powder, 2g of water and 5g of starch.

Method

Put the flour into a basin, water it with one hand, mix the flour with the other hand (cold water is used in all seasons), beat it into ears and dough, then knead it evenly, put it on the dough table, flatten it with a rolling pin, fold both ends back, and then roll it into a rectangle, starting from one of the four corners, and rolling it for 4-5 times, then open it and roll it on the other corner. Spread the noodles, then spread them on the top, then roll them up from the other end, and still roll them from the middle of the noodle stick to both sides for 7-8 times with both hands, so that the rolled noodles are rolled until they are 3 mm thick, then fold the rolled noodles, cut them into thin strips as thick as bamboo strips on bamboo curtains, lift the top end of the noodles up with your hands, shake them with your head in one hand and the middle with your hand, and cook them in a boiling pot.