Flour: 200g; Yeast: 1/4 teaspoon; Egg: 1; Black sesame seeds: appropriate amount

Making Steps Edit

1. Preparation process of noodle making water:

Put appropriate amount of cold water in a pot and add 1/4 onion.

Put in the appropriate amount of peppercorns, turn on high heat and simmer.

Cook until the peppercorns smell good and half of the water is left, then turn off the heat.

Spoon the simmering soup in a white bowl, you can see the soup is a light sauce red, very beautiful, put the soup aside to reduce the temperature to a slight, add 1/4 teaspoon of salt.

Add 1/4 teaspoon of yeast.

Stir well and set aside for 5 minutes until the yeast dissolves in the stock to form yeast water.

2. How to make the dough and molasses:

Place the flour in the mixing bowl and use chopsticks to dig a small hole in the center of the flour.

Crack one egg into the hole in the flour.

Use the chopsticks to pull the flour around the edges of the hole inward, so that the egg mixture blends well with the flour and forms a floury egg batter with lots of dry flour.

Pour a good amount of the seasoned yeast spice water over the remaining dry flour in batches.

3. Using chopsticks, mix the dry flour with the yeast water to form wet flakes with no dry flour.

Knead all the flakes together with your hands, repeatedly.

Knead the dough until it forms a smooth surface.

Cover with a clean kitchen cloth and set aside for 30 minutes.

4. Dumplings and Moulding:

Place the dough on a board and roll it into long cylindrical shapes with your hands.

Use a knife to divide the long cylindrical dough into equal-sized dosage.

Take a dessert and roll it back and forth on the board, gently pressing your hand against the cut side of the dessert.

Shape the dough into a short cylinder with a smooth surface.

Use a brush dipped in cooking oil, brush an even layer of cooking oil on the surface of the short cylindrical dough.

Repeat the above steps to form a short cylindrical dough, brush the surface with cooking oil, cover with plastic wrap and set aside for at least 1 hour.

5. One of the ways to make the noodles is to roll the dough into long thin strips, fold them in the center to form two parallel strands, then fold them in the center to form four parallel strands, wrap them around chopsticks, and deep-fry them in a frying pan until they turn golden brown.

Roll the dough into a long, smooth, thick noodle.

With your right and left hands, hold the ends of the thick noodle, and shake them up and down, gently stretching them outward.

The noodles form long, thin strips.

Holding one end of the thin noodle in your hand, fold it back toward the center, so the port is flush with the other end.

The long spaghetti forms a ring of spaghetti with two strands side by side.

6. Holding each end of the ring in your right and left hands, shake it up and down and gently stretch it outward,

and the ring will be formed into a long thin noodle.

Holding one end of the spaghetti in your hand, fold it back toward the center and line up the ports with the other end, forming four loops of spaghetti side by side.

With your right and left hands, hold each end of the ring-shaped noodles and shake them up and down, gently stretching them outward.

The rings are pulled into long, thin noodles.

The elongated thin noodles are wrapped around the chopsticks from one end to form the ring-shaped noodles.

7. One of the noodle rolling methods of deep-frying process:

The ring-shaped noodle wrapped around the chopsticks.

Put a moderate amount of cooking oil in a pot and heat it to 70-80%.

Transfer the noodles to the side of the frying pan and fry the bottom end first.

When the lower end is set, add all the noodles to the pan.

Pull the chopsticks out and fry the entire ring of noodles.

Until the surface of the noodles is golden brown, control the oil and fish out the noodles, place them on absorbent paper to soak up the excess oil on the surface of the noodles.

8. noodles rolling method two (specific method is to roll the dough into a thin strip, from the center of the fold to form two strands side by side, and then folded to the center, forming four strands of noodles side by side, twisted into the shape of a figure of eight, into the frying pan frying golden brown):

Preparation of a small dish of black sesame seeds or white sesame seeds, take a molasses dough in sesame seeds and roll it once.

Make the dough evenly coated with black sesame seeds on all sides.

Roll it back and forth with light hand pressure.

Roll the dough into long, smooth, thick strips and hold the ends of the strips in your right and left hands, shaking them up and down and gently stretching them outward.

The noodles will form long thin noodles.

Holding one end of the thin noodle in your hand, fold it back toward the center, and line up the ports with the other end so that the long noodle forms a ring of two noodles side by side.

9. Holding both ends of the ring-shaped noodles in your right and left hands, shake them up and down, gently stretching them outward, so that the ring-shaped noodles are formed into long thin noodles, and holding one end of the thin noodles in your hand, fold it back toward the center, so that the ports are flush with the other end.

Form four loops side by side and hold each end of the loops in your right and left hands, shaking them up and down and gently stretching them outward.

The rings are pulled into long thin noodles.

Fold one end of the thin noodle back toward the center with your hand.

At the same time, rest the folded back noodle on the other side of the noodle so that both ends of the noodle are on the same level.

Pinch the ends together with your hands to form a figure-eight loop.

10. Noodle Rolling Method No.2 Deep Frying Process:

Folded figure-eight ring-shaped noodle.

Put the appropriate amount of cooking oil in the pot, high heat until 70-80% hot.

With a hand on one end of the eight-shaped ring-shaped noodles, move the noodles to the side of the frying pan.

Place them in the frying pan for frying.

Keep turning the noodles with chopsticks during this time.

Until the noodles are golden brown, remove them from the pan and place them on absorbent paper to absorb the oil.