If you want "three good" hand-made noodles, add 3 more ingredients to the noodles. They will be smooth, chewy, and not rotten when cooked
A busy day here is It starts with a bowl of beef noodles, spicy and fragrant, smooth and delicious, suitable for all ages.
There are many noodle shops on the street, with different tastes. Most noodle shops mainly serve alkaline noodles and wet noodles, but some noodle shops are unique. The noodles are hand-rolled and have a smooth texture. , tastes much better than alkaline noodles and wet noodles, and many people like to eat it.
Hand-rolled noodles are different from machine-pressed noodles. They are rolled with force many times and have a very chewy texture, so making hand-rolled noodles requires not only strength, but also patience. In daily life, the noodles we eat most are dried noodles. Although dried noodles are smooth, they are too soft and not chewy. This is why people like to eat hand-rolled noodles.
Many people have tried to roll their own noodles at home, but the hand-rolled noodles are not chewy and have a very different texture from those in noodle shops.
Although you have to use a lot of force and take a long time to roll it, why is it that the hand-rolled noodles still don’t taste good and are easy to break when cooked? In fact, the texture of hand-rolled noodles is not only related to the rolling method, but also the dough mixing.
When making hand-made dough, many people may think that as long as flour and water are mixed into dough in a ratio of 2:1, then rolled into noodles. This is wrong. This is not how noodles are mixed in noodle shops. If you want hand-made dough to be smooth, chewy and chewy, in addition to flour and water, you need to add 3 more seasonings.
Today I will share with you the skills of making hand-rolled noodles. Friends who like to eat, please learn it quickly. It is guaranteed to be better and more delicious than noodle shops.
Homemade spinach hand-rolled noodles
Prepare flour, spinach juice, eggs, salt, and edible alkali.
Method
1. Crack 2 eggs into a small bowl, stir evenly with chopsticks, so that the egg white and egg yolk are fully mixed, and then prepare 150 ml of spinach juice.
2. Pour 500 grams of flour into the basin, add 3 grams of salt and 2 grams of edible alkali, and stir evenly with chopsticks.
3. Pour the egg liquid into the flour first, stir it into dough with chopsticks, then pour in cold water, and knead it with your hands to form a smooth and hard dough.
4. Cover the lid and set aside to rest for 30 minutes, then continue kneading for 10 minutes. The more you knead, the chewier the texture will be.
5. Sprinkle some dry flour on the board, put the kneaded dough on it, roll it out with a rolling pin, and roll it out into a large and thin piece of dough.
6. Sprinkle some dry flour on the dough sheet to prevent sticking, roll it on the rolling pin, and continue rolling for a while, so that the texture will be thin and chewy.
7. Fold the rolled dough to the appropriate width, cut it into long strips with a knife, sprinkle some dry flour, and shake it quickly with your hands.
8. Pour an appropriate amount of water into the pot, bring to a boil over high heat, add a spoonful of salt, add hand-rolled noodles, add a bowl of cold water after boiling, boil again, take out and cool, then serve Place in a bowl and serve.
The chef has something to say
When making hand-made noodles, if you want good color, good taste, and good nutrition, you can’t just mix the noodles with water. You also need to add 3 things, namely eggs. , salt, edible alkali.
Eggs increase the nutrition and aroma of noodles; salt increases the gluten of noodles and makes them chewier; edible alkali increases the toughness and elasticity of noodles, making them smoother and less likely to break or become rotten. , especially delicious.
In addition, the texture of hand-made noodles is also related to cooking noodles. You need to boil the pot under water, add cold water after boiling, and cool it after cooking to ensure smooth texture and no sticking to the teeth.