Noodle this kind of thing we should have eaten it, we can also eat at home noodle, but need to own and noodle, and noodle is a certain amount of attention, some people like to put oil and noodle and some people like to do not put oil, these two practices of noodle eat up a certain difference, but there are still a lot of people don't know the specific difference between them, then and noodle and put oil and do not put the difference between oil is what?

Lard is added when making noodles, mainly because it has a unique effect of emulsification and shortening. During the mixing process, the lard and flour are fully rubbed together, expanding the surface area of the lard, so that the lard is evenly wrapped around the outside of the flour grains. The surface tension of the lard causes the flour to stick together and form a ball, and since there is no moisture, a gluten network can't be formed, resulting in a looser and crisper pasta.

Practice: lard and noodles, first lard melted into liquid, put the noodles on the board, the noodles put into four sides of the high middle of the low concave, and then slowly melted lard poured into the concave surface, pouring the side of the mix, to reach the humidity on the hands of the mixing and kneading, until the surface of the fluffy and non-stick hand, with a grasp of the hands of a lele a loose loose that is scattered as good.

1, lard is a saturated fatty acid glycerides, molecules do not contain carbon-carbon double bond, so can not make the bromine water discoloration, can not make acidic potassium permanganate solution discoloration.

2, lard belongs to the fat in the "fat", at room temperature for the white or light yellow solid.

3, the fat at too low a room temperature will solidify into a white color solid grease. Lard melting point of 28 ℃ ~ 48 ℃. In the west is called pig fat. Lard color white or yellow-white, with the special flavor of lard, popular. Many people think that if you don't use lard to stir-fry vegetables will not smell good.

How to make noodles: Noodles and skins are made from unfermented dough. This kind of noodle, commonly known as 'dead noodle', is rich in toughness and elasticity, and has a bite to it.' The semi-finished products made of 'dead noodles' can be steamed, boiled or branded.

Modulation of noodles, dumpling skin, wonton skin and other 'dead noodles' approach to the main points are as follows: 1, with cold water and noodles generally 500 grams of flour mixed with 250 grams of water. In and noodle, if you find that the noodle is not strong, sticky, easy to break and other phenomena, you can mix a small amount of water in the noodle can be adjusted viscosity, increase the elasticity of the noodle. The finished product of this kind of noodle is white in color and good in taste.

2, with boiling water and noodles boiling water and into the noodles, that is, hot noodles, hot cooked noodles. When making noodles, use boiling water to scald more than 5% of the flour. In general, 500 grams of flour about 350 grams of boiling water, water mixing should be divided into several times, the amount of water to master. The steamed dumplings and other foods made from hot noodles are soft and delicate.

Adding salt to the dough can provide a certain ionic concentration, which can promote the opening or binding of protein or starch molecules, thus affecting the formation of gluten and improving the operational properties of the dough. Salt can change the physical properties of gluten, increase its performance in absorbing water, condition and stabilize the effect of gluten, making it slippery and tough without breaking, and increase the luster and toughness of noodles as a result of salt enhancing the strength of gluten, making it strong and palatable.