Method of production
1, and noodles: with warm water to melt salt water and noodles, water a few times into the water, first pulled into a flocculent, and then rolled into a block, and then dipped in water to soften. Every 25kg of noodles with 12.5kg of water, 750g of salt, lye 100g repeated folding and kneading, after 10 minutes, and then rolled into large strips in batches, kneaded, smeared with oil, and then pulled into a 100g of heavy small doses smeared with oil and rolled into small strips, with a wet cloth cover tightly to be used.
2, pulling noodles:
(1) art head noodles: the noodles rolled thin (about 5-8), with two hands gently pull the long, and then the "head" of the flat line up, with two hands will be lifted up to pull the noodles, and then in the case of the spring, two arms open and then pull, and then with the right hand will be the face of the Then with the right hand will be the face of the pinch lift, the left hand index finger, middle finger into the fold, slightly bouncing will be separated from the noodles, the two hands to stretch slowly outward, and then use the left hand ring finger, pinky to the middle of the noodles hanging, will be the left hand index finger and the middle finger of the original hanging head of the noodle to the right hand, and then left and right outward stretching and pulling, and so on, that is, into the head of the fine noodles, and put into a pot of boiling water to cook that is completed.
(2) oil splashed noodles (i.e., wider strips of torn noodles): flatten the small strips with your hands and roll them into wide slices, use a small rolling pin to press a line across the middle of the wide slices, separate your hands and pull them apart to make a wide slice of noodles, and then split them along the middle of the line, put them into a pot of boiling water to cook, and then salvage them into a bowl. (3) splash oil: put the right amount of dry chili noodles, scallions on the surface, will be boiling sparks of oil poured into the bowl of chili noodles into the surface, splashing the surface can be put on a variety of seasonal greens, such as chives, toon, bean sprouts, bok choy, etc., those who like to eat spices can also be put on some of the oil splash spices.
Rice vinegar, soy sauce, salt, pepper oil mixed together as a seasoning, but the seasoning must be splashed in the oil and boiled noodles before mixing, so that the flavor into the noodles.
Method 2 Editor
Ingredients
Materials
Wheat flour 300 grams
Seasoning
Salt 2 grams
Scallion 2 tablespoons
Ginger 1 tablespoon
Garlic 2 tablespoons
Soy sauce 3 tablespoons
Water 161 grams
2 tablespoons of chili powder
1 tablespoon of vinegar
Method of preparation
1. Put the water and salt into the chef's bowl and stir well
2. Add the flour and turn on the chef's machine and knead for one program (about 6 or 7 minutes)
3. Knead the dough into a smooth dough
4. Cover the kneaded dough with plastic wrap and leave it to rest for 30 minutes
5. 5. Mince garlic, green onion and ginger, mix soy sauce and vinegar, and prepare chili powder
6. Roll the dough into long strips
7. Cut the dough into small dosage pieces, about 30 grams per piece
8. Brush a layer of oil on the bottom of the plate
9. Roll the cut dosage pieces into cylinders, put the dosage pieces on the plate, brush the dough with a layer of oil, and cover with plastic wrap for 1 hour. Cling film for 1 hour
10. Molten dough rolled into a long strip, with a rolling pin in the middle of the horizontal pressure
11. Both hands grab the ends of the noodle to pull the noodle long, if the middle of the thicker pull the ends of the noodle with the face of the slamming board, so that the longer the longer the pulling
12. The middle of the horizontal pressure of the part will form a film, and then in the film at the light buckle open a mouth to tear
13.
13. Boil water in a pot, add the torn noodles
14. Stir and cook until raw (about 2 to 3 minutes), then remove from the pot and place in a bowl
15. Pour 1 tablespoon of the sauce over the top of the noodles, and put garlic, green onion, ginger, and chili powder over the top
16. Heat the oil in the pot until it reaches a temperature of 7 to 8 degrees Celsius, then splash the chili powder and the minced green onion, ginger, and garlic on the top of the noodles, and toss to mix well.
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Practice 3 Edit
Main Ingredients
Wheat Flour 260g
Seasoning
1 tablespoon peanut oil
Salt 3g
Garlic 4cloves
Soy Sauce 2 tsp
Balsamic Vinegar 1tsp
Water 150g
3 fine shallots
1 tsp chili powder
Method
1. Add a spoonful of salt to the flour, add a little bit of lukewarm water to form a floury dough, knead for a while and knead it into a smooth, soft dough, then cover it with a wet towel and wake up for half an hour, the dough can be lived a little softer, and the dough will stretch better when pulling the noodles
2. Brush peanut oil on the plate and the small portion of dough to prevent sticking, cover with plastic wrap and continue to let the dough rise for more than 1 hour
3. 1 hour later, the dough will become very soft, roll out the dough thinly, and then use chopsticks to press it in the middle of the crust
4. Grab the crust with both hands at each end, and then stretch the crust a little bit along with the chopstick marks, so it will be thicker than at the ends. So feel the thickness of the two ends of the moderate after the middle in a little stretch, and finally from the chopstick marks of the position of the elongated skin tear, if the skin is wider can also be torn more than once
5. open a pot of water, waiting for the water to boil time, the shallot, garlic minced chili pepper powdered into a standby
6. after the water boiled under the ripped noodles, open the lid to cook for 2 minutes or so, will be the noodles out, sprinkled with minced onion, garlic, chili pepper into powdered spare
7. the water is boiling, under the pulled noodles, open the lid to cook for about 2 minutes, will be the noodles, and the noodles, and the noodles. Sprinkle onion and garlic, chili powder
7. Another pot to take a tablespoon of peanut oil boiled to 80% heat, will be hot peanut oil in a circle way poured on the scallions, garlic, chili powder
8. And then according to their own tastes wash well seasoned with the right amount of soy sauce, balsamic vinegar, mix it well and can be consumed