Noodles are a kind of food that many people like to eat, especially for people in the north who like to eat pasta, noodles this kind of pasta is even more essential in daily life. There are many ways to make noodles, and many people like to make hand-rolled noodles at home. So, how to make noodles can make it more strong, more chewy? The following will introduce you to the relevant aspects of knowledge!

One, how to roll noodles strong secret

The dough should be hard. Rolling out the dough to be hard to roll out the noodles to the pot will not be muddy soup, eat up to the strength of the bullet.

The dough should be smooth. Hand-rolled noodles should be kneaded especially smooth, so that the noodles are crisp and flavorful.

Generally speaking, to make the dough for rolling noodles, the ratio of flour to water is 1:0.5.

Two, how to make noodles strong

1, and the noodles

Practice: add one pound of flour to one beaten egg, 1.5 grams of salt.

Tips: Use cool water to make the noodles, or warm water when the weather is especially cold. Don't rush to add the water to the flour all at once, but add the water slowly and knead the flour together.

2. Kneading

Practice: When kneading the dough, you need to control the moisture in the dough, and knead it until it is soft or hard.

Tips: After kneading, you can cut the dough with a knife to see if there is no raw flour, which means that the dough can be kneaded. If you are not in a hurry to eat, you can use a plastic bag to wrap the kneaded dough and let it rise for 5-10 minutes.

Three, hand-rolled noodles

Hand-rolled noodles do it yourself on a delicious and nutritious, two eggs, noodles, add a lot of salt water, the amount of water as long as the feeling can be kneaded into the noodles on the right, add salt and noodles made of noodles will not be so sticky.

After kneading, cover the basin and put it on the panel to wake up, and after waking up, start rolling out the noodles.

The thickness of the noodles is completely according to their own preferences, spread on a cotton board with a good amount of flour, rolling pin from the center to all around the rolling, rolling from time to time to sprinkle flour on one side of the sticky.

Rolled out and sprinkled with some flour and then cut the strips, thin noodles cut wide, eat up the crisp. The thicker the noodles, the thinner they are, the more they look like hanging noodles.

Shake off the flour after cutting and put it into a pot of boiling water to cook.