Noodles pay attention to gluten and taste, and the gluten content in high-gluten flour is the highest, so the noodles made are the most chewy and not easy to be soft and rotten when cooked. Add about 1/3 cold water to the flour, stir evenly, stir for 20 minutes, then press into dough pieces, and then press into dough pieces with a thickness of about 1 mm for many times on a household noodle machine, and cut into strips. When cooking noodles, you can add a tablespoon of oil to the surface of the water, so that the noodles will not stick, and it can also prevent the noodle soup from foaming and overflowing the pot.

Three ways to teach you to relax:

1, master the water temperature.

In general, warm water is used in winter and cold water is used in other seasons. More specifically, it is necessary to adjust the temperature of the dough by adjusting the temperature of the mixing water. During the whole mixing process, including the stirred dough, the temperature of the dough should be kept at about 30 degrees.

Step 2 pay attention to noodles

After the dough is mixed, it must be left for some time before it can be used. This process, called noodles, is a necessary step to further promote gluten formation. The time for baking noodles is also very particular. It takes at least 30 minutes in winter and can be shortened in summer.

3. The way to get more and more stiff.

Knead the dough after baking, that is, press the dough repeatedly with both hands. This step can not only make the quality of the whole dough more uniform, but also promote protein to produce more gluten.