The so-called hot noodles are simply understood as mixing the noodles with very hot water. The gluten of instant noodle dough is related to the temperature of adding water. The greater the proportion of boiling water, the softer the dough will be, while the semi-instant noodle dough is the dough that is quickly stirred after boiling water and then immediately kneaded with cold water. Suitable for making steamed dumplings, fried dumplings, steamed dumplings, etc.

All the water added to the dough is boiling water. Suitable for steamed products such as shrimp dumplings, but not for frying, roasting and branding.

Ingredients: 300g flour,150g boiled water, 50g cold water.

1, put the flour into a basin, pour it into boiling water, and stir it quickly into snowflake shape with chopsticks.

2. Add cold water (if you only add boiling water, the dough will harden, and too much cold water will not be effective. In addition to boiled water and cold water, sometimes you need to add a little oil to make instant noodles, so as to increase the moist and crispy feeling on the taste.) Stir them evenly with chopsticks, knead them into smooth dough that does not stick to your hands, cover them with plastic wrap and wake them up for 20-30 minutes.

The harder the finished product is.