The first time I ate udon noodles was when I was studying in Beijing. The taste of udon noodles was soft and glutinous with rice flavor, but it was softer than rice noodles. The noodles were white and crystal clear, and the taste was soft and smooth, and the soup was delicious. From then on, I fell in love with this pasta. Now it's all mechanized production, but people still think handmade udon noodles are the best.

Udon noodles are very famous in Japan, which are called three major noodles together with green tea noodles and buckwheat noodles. In a broad sense, Udon noodles are noodles made of flour, water and salt. The key production steps are to add some salt to the noodles, repeatedly knead the noodles with great strength, put them in bags and step on them with your feet. Many friends will be shocked, but it is also hygienic. Doing so makes them tough. In summer, they wake up for about an hour and roll them into 2-3 mm. The section proves that the master's kung fu is very uniform in thickness. I also try to make this kind of noodles myself. In Japan, medium gluten flour is widely used. When I don't have time, I cook it with dry udon noodles, but when I have time, I still make it myself. It tastes better, and it can be fried and mixed, hot or cold.

material

300 grams of medium gluten flour, 60 grams of sticky rice flour, about 200 grams of water, 6 grams of salt, and another 40 grams as a face.

method of work

Mix the medium-gluten flour, salt and water-milled sticky rice flour evenly, slowly add water, and add it while kneading until the dough is smooth.

Put it in a big bowl, cover it with a wet cloth, then let it stand for an hour, and then roll it repeatedly (repeatedly pressed by a noodle maker, or put it in a bag with your feet in the original method). This step is the key. Let it stand for another 20 minutes, then roll it into thin slices, sprinkle some face, fold it and cut it into 2mm noodles with a thickness of about 2mm, which can be cut with a ruler. Those below 1.7mm are called Japanese cold noodles.

The simplest way to add ingredients to the prepared noodles is clear soup (broth) noodles. Use the clear soup boiled by kelp and firewood fish, put things in and cook, and finally put some chopped green onion soy sauce to eat. You can also cook it, and then put it on bamboo and dip it in seasoning juice for use.

There is also a noodle called Fox Udon, which is actually fried tofu on the udon noodles with clear soup. It may be strange, because Japanese legends say that foxes love fried tofu.