The first step to make handmade noodles is to knead the noodles, but this step stumps many people. Although the materials required for kneading the noodles are very simple, only flour and water are needed. But the dough required to make noodles has certain requirements, so many people on the lake don't know the ropes. So, how to make noodles from loose noodles? How to make noodles from loose noodles

1. Mixing method:

Put the flour into a basin (cylinder) or on the chopping board, and dig a hole in the middle Make a pit, add water and other auxiliary ingredients, use one hand or both hands to move in the pit from outside to inside, from bottom to top without touching the water, use water to push the powder, mix it into a snowflake shape, add a small amount of water and knead it into a dough to achieve "three light" ", that is, basin light, face light, and hand light. This dough mixing method is suitable for preparing a large amount of cold water dough and fermented dough in a basin, and can also be used to prepare a small amount of cold water dough and water-oil dough on a chopping board.

2. Blending method:

Place the flour on the chopping board to form a circle with medium-thin and thick sides. Pour the water into the middle. Open the fingers of both hands and slowly mix from the inside to the outside. Mix until the flour and water combine to form a snowflake shape, then add an appropriate amount of water and mix them together, and knead them into a dough. The catering industry usually uses this method to prepare a small amount of cold water dough, warm water dough, hot water dough, water and oil dough, etc. ③ Mixing method: This method is mainly used for preparing soft dough and hot noodles.

The way to make the noodles stronger is to add edible alkali, but this method is generally suitable for commercial use. Noodles like noodles or dandan noodles we buy outside also taste very strong. Tao, but if merchants add eggs to flour, the cost will become very high and not cost-effective, so they will choose to use edible alkali.

Ten pounds of flour will contain one or two edible alkali. The noodles will be very chewy, but the noodles will turn yellow when cooked. You cannot eat the freshly cooked noodles because they are too hard and will make your cheeks chew. It's all tiring, so it needs to be left overnight, and it will be just right to eat the next day. If you eat it right away, you can add less edible alkali, so that it tastes very strong. Efficacy and functions of corn residue porridge

1. Laxative

Corn residue is actually the residue left after corn processing, and the cellulose content in it is still very high. These fibers have the effect of stimulating gastrointestinal motility. Eating corn residue porridge can accelerate the excretion of feces and prevent and treat constipation. People who have difficulty defecating can use corn residue to cook porridge every morning. If you continue to do this, you can soften the stool and prevent constipation.

2. Eye protection

The role of corn dregs porridge is to protect the eyes, because the corn dregs contain a large amount of lutein and zeaxanthin. These substances can protect the eyes and delay the development of the eyes. aging, preventing vision loss and macular degeneration. Middle-aged people can eat more corn dregs porridge, which can protect their eyes, prevent eye aging in advance, and maintain their vision, so that they can still have good vision when they are old.

Corn residue can also be used to make steamed buns. First put the corn residue into a mixer and crush it, then put the crushed corn residue into the flour and add some yeast for fermentation. Then pour the milk into the flour, stir while pouring, and then cover with a clean damp cloth to ferment. Next, roll the flour into a round shape and steam it in a steamer for twenty minutes.