Here, a busy day begins with a bowl of beef noodles, spicy and delicious, smooth and delicious, suitable for all ages.
There are many noodle restaurants in the street with different tastes. Most noodle restaurants are mainly made of alkaline noodles and wet noodles, but some noodle restaurants are unique. Noodles are hand-made, very slippery, much better than alkaline noodles and wet noodles. Many people like to eat them.
Hand-made noodles are different from those pressed by machines. After many times of hard rolling, the taste is very strong. It takes not only strength but also patience to make handmade noodles. In daily life, the noodles we eat the most are dried noodles. Although dried noodles are smooth, they are too soft and chewy, which is why people like to eat handmade noodles.
Many people have tried to make handmade noodles at home, but the handmade noodles are not strong, which is very different from the taste in the noodle restaurant.
Obviously, it took a long time and a lot of effort. Why is handmade noodles still not delicious and easy to cook? In fact, the taste of handmade noodles is not only related to the method of rolling noodles, but also to noodles.
When making handmade noodles, perhaps many people think that as long as flour and water are mixed into dough according to the ratio of 2: 1, then rolled into noodles. This is not right. Noodles are not mixed like this. In order to make handmade noodles smooth and chewy, in addition to flour and water, you need to add three kinds of seasonings.
Today, I will share with you the skills of making handmade noodles. Friends who like to eat will learn quickly and ensure that they are better than noodle restaurants.
Homemade spinach handmade noodles
Prepare flour, spinach juice, eggs, salt and edible alkali.
working methods
1. Beat 2 eggs in a small bowl, stir well with chopsticks, mix the egg white and yolk well, and then prepare 150ml spinach juice.
2. Pour 500 grams of flour into the basin, add 3 grams of salt and 2 grams of edible alkali, and stir evenly with chopsticks.
3. First, pour the egg liquid into flour, stir it into flour wadding with chopsticks, then pour cold water and knead it into smooth and hard dough by hand.
4. Cover, put aside for 30 minutes, and then continue to knead 10 minutes. The more you knead, the stronger the taste.
5. Sprinkle some dry flour on the panel, put the kneaded dough on it, roll it out with a rolling pin, and roll it into a big thin dough.
6. Sprinkle some dry flour on the dough to prevent it from sticking, roll it with a rolling pin and continue rolling for a while, the taste will be thin.
7. Fold the rolled dough sheet according to the appropriate width, cut it into long strips with a knife, sprinkle some dry flour and shake it quickly by hand.
8. Pour an appropriate amount of water into the pot, add a spoonful of salt after boiling, put it in the handmade noodles, add a bowl of cold water after boiling, take it out after boiling again, and put it in a bowl for eating.
The chef has something to say.
When making handmade noodles, if you want good color, good taste and good nutrition, you can't just use water to make noodles, you should add three kinds, eggs, salt and edible alkali.
Eggs increase the nutrition and flavor of noodles; Salt increases the gluten of noodles and makes them taste stronger. Edible alkali increases the toughness and elasticity of noodles, making noodles taste smoother, not easy to break and cook, and especially delicious.
In addition, the taste of handmade noodles is also related to the cooked noodles. Blanch the noodles with boiling water, add cold water after boiling, and cool after cooking to ensure smooth tendons and non-stick teeth.