Question 2: What should I do if I can't pull the noodles apart? Just get some flour on the noodles to prevent them from sticking together again.
Question 3: When making pulled noodles and adding salt to the dough, it's too stiff to pull apart. Why are you so good? Your formula and ingredients are unreasonable, which leads to the noodle and pulled noodles in Shaanxi? Methods of pulling noodles, pulled noodles, framed noodles and fragrant stick noodles: 25kg of high-gluten flour, 12.5kg of water, 750g of salt,100 g ~ 200 g of strength source G type. ? Technology: use warm boiled water to melt the G-type energy source, edible salt and flour, pour the water several times, first pull it into flour wadding, then rub it into pieces, and then dip it in water to soften it. After repeated folding and kneading, it takes 10 minutes, then it is kneaded into large strips in batches, well kneaded and oiled, then it is kneaded into small strips with 100g weight, and then it is covered with a wet cloth for 30-50 minutes. ? Rub the noodles fine (about 5-8 strips), gently stretch them with both hands, then align the "noodle heads" in parallel, lift the noodles with both hands and pull them hard, then bounce them on the case, pull them with both arms open, then hold the two ends of the noodles with the right hand, put the index finger and middle finger of the left hand into the fold, slightly flick them to separate the noodles, stretch them out with both hands and slowly pull them out, and then use the ring finger and small finger of the left hand. Put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the boiled spark oil into a bowl of spicy noodles. When splashing noodles, you can put all kinds of fresh vegetables on the noodles, such as leeks, Chinese toons, bean sprouts, green vegetables, etc. Those who like to eat chili pepper can also put some oil and spicy seeds.
Question 4: Why do I break when I pull a face? 20 minutes with high-gluten flour, 1 kg, 5 grams of salt, 7 grams of alkali, 4.5 water, and make dough, wake up for more than half an hour, then roll the noodles into strips, and hold a Sichuan in each hand to make the noodles. This is a necessary and critical step. It is a necessary and critical step to pick up one end and drop it evenly, and then you can pull the noodles.
Question 5: Make your own noodles, how can you make them long and thin?
The first is to put some salt in the noodles. Of course, you can also put a raw egg, but you can't put too much.
The second is to wake up for seven or eight hours.
The third is to rub it thoroughly.
Fourth, you can try rubbing the noodles into long strips, then smearing soybean oil on the surface, then leaving them awake for 20 minutes, and then stretching them after a little use, and you will find that it is easy to stretch them.
Question 6: I've been pulling noodles for a few days, but I can't pull them off the next day. I must use snow pollen.
Question 7: Why does my pulled noodles taste weak? What's the matter? Is there less salt? Who can help me choose fresh high-gluten flour? Now, flour processing is very professional. There are special flour for steamed bread, jiaozi and Lamian Noodles. Fresh high-gluten flour is the guarantee for Lamian Noodles.
knead flour into dough
With high-gluten flour, you need to make dough, which is the key to making Lamian Noodles.
First of all, we should pay attention to the temperature of water, which generally requires warm water in winter and cold water in other seasons. The temperature of the mixed dough is always kept at about 30℃ by using different water temperatures. At this time, the gluten production rate is also the highest, the quality is the best, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is too high or too low, the protein will be denatured and lose its performance. Mixing dough in summer is the best test of Master Lamian Noodles's level. Everyone in the industry knows that "the dough in summer is not easy to serve". If the dough is smashed, it will not be able to pull the dough at all. This is mainly because of the temperature.
ingredients
Proper amount of salt, alkali and eggs should be added when kneading dough. These three things can improve the production rate and quality of gluten in dough. Pay attention to "kneading for 9981 times". The kneading skill is in place, and the pulled noodles are smooth and yellow, and the tendons are strong. Some masters who are not good at kneading dough may use "ramen agent", which is a substitute for the legendary "tent ash", and its main function is the same as that of alkali.
Canopy ash, a kind, is one of the secrets of flexibility of Lamian Noodles tendons. As the name suggests, the tent ash is the ash burned after it turns yellow in late autumn. In the past, local people used it to roll steamed buns instead of edible alkali, but now only beef noodle restaurants need it. Authentic beef noodles must be covered with grey water, otherwise, it will not be as thin as cotton thread, nor will it have a flexible taste. Nowadays, many places use a kind of ramen, which is made of industrial caustic soda, and it will spoil people. The real awning ash is the ash burned by a awning plant, which is natural and harmless to human body. Lanzhou Lamian Noodles is delicious because of the use of this ash. There is a fragrance. Therefore, many ramen restaurants in Lanzhou are directly called Penghui Ramen Restaurant to show their authenticity. The main component of Peng ash is potassium carbonate with molecular formula K2CO3 and molecular weight of 138. Peng ash is grass ash made from Peng Chai grass, which has been used for hundreds of years. In addition, penghui is only used in beef noodles, and there is no national standard to implement. After adding it to Lamian Noodles, it can increase the taste of Lamian Noodles, and it will be more "strong". At present, one kind of Peng ash used in the market is burned by Peng grass, and the other is prepared by enterprises according to its components. Peng ash contains lead and arsenic, but its content is far below the national standard. The Health Supervision Institute has been conducting random inspection on the Peng ash used in beef noodle restaurant regularly and irregularly, and found that the lead and arsenic content of the prepared Peng ash is lower than that of the burnt Peng ash.
20 1 1 In April, 2008, the "New Lanzhou Lamian Noodles Agent" jointly developed by Lanzhou Jinbo Biotechnology Co., Ltd. and Lanzhou Jiaotong University was officially listed. This means that through the docking of Industry-University-Research, the "New Lanzhou Lamian Noodles Agent" project, which passed the scientific and technological achievements appraisal last year, has completed the achievement transformation and officially landed, helping Lanzhou beef noodle industry to become bigger and stronger.
Since the melamine incident was exposed at the end of 2008, the country has paid more and more attention to the safety of food additives. In 2009 1 month, Meng Xiangang, Ph.D. in food engineering, Li Baiyu, and Wang Xiaolong, Ph.D. in chemistry, etc. started the research on new-type ramen, with the aim of discarding the chemical components in ordinary ramen that are not suitable as additives for noodle products, and developing a new-type ramen with good comprehensive performance that meets the manual processing requirements of Lanzhou Lamian Noodles and the national requirements. After more than one year's research, the project team developed a new Lanzhou Lamian Noodles agent with compound enzyme preparation, amino acids and salts. All the raw materials used met the requirements of GB2760, and the products met the standards of Q/LZJB0001S-2009.
1 Pour the weighed flour and salt into the toaster, and then pour in the clear water (drain a little, don't pour all the water in at once). Use chopsticks to assist the bread machine to stir the flour into a flocculent shape. Start the dough mixing program of the bread machine and stir for 40 minutes.
Handmade Lamian Noodles
2 Cover the kneaded dough with plastic wrap for 30 minutes. Divide the baked dough into four parts and knead it into strips (this is one of them). Cut the kneaded dough into two halves. Grease the chopping board, press the dough with your fingertips, and rub it from the middle to the left and right sides to make a thin round strip.
Handmade Lamian Noodles
Grease the plate, then grease the rubbed thin round strips, and put them into the plate and wind them into a disc shape. Here is the weight of one strip, which is equal to one eighth of the total dough. Apply a layer of oil to the coded thin round strips, and cover them with plastic wrap 1:30-2:00 hours (the longer the time, the easier it is to pull evenly). Grasp the two ends of the face with both hands to lengthen the face evenly (with the help of the face ... > >
Question 8: How to pull noodles 100 points pull noodles
Pulled noodles are local traditional pasta in Shaanxi Province and Shanxi Province. Pulling noodles is mainly popular in Shaanxi, Shanxi and Huixian, Liangdang and Chengxian counties in Gansu. It has a history of 3000 years. The Xifu pulled noodles in Baoji are the most authentic and famous in China. The main raw materials are white flour, eggs, spinach, carrots, condiments and Sao seeds. When making, mix the flour with salt water, cover it with a wet cloth and let it stand for more than 1 hour, then adjust it to a soft degree and roll it into thick and wide dough pieces. Then, take both ends in hand and tear it into thin and unbroken dough pieces, cook it in a boiling water pot, take it out, add seasoning and chili pepper powder, and stir it with hot oil. Lanzhou beef noodles, also a kind of pulled noodles, originated from the Tang Dynasty, but it has been impossible to verify because of its long history. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua person in Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng and Ma Baozai unified the standard of Lanzhou beef noodles with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)". 1999, Lanzhou beef noodles were identified by the state as one of the three pilot varieties of Chinese fast food, and were praised as "the first side of China".
Practice 1
Materials:
400g of flour, 215g of water and 4 tablespoons of salt1.
Practice:
1. Add salt to the flour, mix well, then add water to knead until the dough, and knead the dough thoroughly in one direction so that the dough becomes tendons.
2. Knead the dough into small doses.
3. Take a large plate, put oil on it, knead the small doses into a cylindrical shape, place them in turn, and brush the surface with thin oil.
4. Wrap it with plastic wrap and leave it awake for more than half an hour
Step 5 take a small dose
Step 6 pat it flat
7. Roll it up and down evenly with a rolling pin.
8. Press horizontally in the middle.
9. Hold both ends with both hands
10. Stretch the surface on the chopping board and in the air by the force of bouncing.
1 1. A thin film is formed in the middle transverse pressure part.
12. Tear the film from the middle to both ends to form a circle of closed noodles.
13. Pulling the noodles is finished.
Practice 2
Ingredients: flour
Accessories: rape, spinach, shredded pork, winter bamboo shoots, mushrooms and bean sprouts.
Seasoning: salt, chicken essence, water starch, Chili noodles, vinegar, scallion oil, soy sauce.
Cooking method:
1, add a little salt to the flour, use cold water to make dough, knead it evenly, pull it into the same size, rub it into strips, put a layer of oil on the plate, put the rubbed bar code in place, brush it with a layer of oil, seal it with plastic wrap, and leave it for 10 minute;
2. Stir-fry pork, mushrooms, winter bamboo shoots and bean sprouts into a marinade, sit in a pot until the water boils, take out the flour agent, hold both ends in your hands, tear it into thin but unbroken noodles, cook it in a boiling water pot, take it out, pour the marinade, or add salt, chicken essence, vinegar, soy sauce and Chili noodles, pour the hot scallion oil and stir evenly to eat.
Question 9: How to make a noodle? What's the reason why I can't pull the noodle? What's the reason why the noodle doesn't live well and there are exquisite uncles; Guan Xiang xing Shen yin personally learned the lasagna, and their noodles were especially hard and soft.
1. and noodles.
Add a little salt to warm water.
2. After the dough is mixed, rub it vigorously every 10 minute and rub it repeatedly for 3-5 times.
3. After the noodles are cooked, press them into cakes and cut them into strips with a knife.
4. Knead into such strips
5. Put the kneaded noodles in oil and put them in a container round by round.
6. Seal it with plastic wrap and put it in the refrigerator for at least two hours, preferably overnight.
7. Process the marinade before cooking the noodles.
Mainly meat, onions, peppers, tomatoes and so on.
8. Cook noodles
Because of poor craftsmanship, I had to stretch the previously prepared noodles one by one, and then put them into the boiling water pot. It's slower, but the cooked noodles are not afraid of cooking, the same gluten.
9. Boiled noodles are best served with cold water, which can increase the gluten of noodles.
10. Preparation of marinade
Stir-fry the meat, onion, pepper, tomato, etc. according to the conventional method.
Add more boiling water if you want to eat noodle soup.
1 1. This is a bowl of delicious lasagna. How about it? It's ok to sell photos.