Materials: hand-rolled noodles 500g, 200g of yam slices.

Practice: 1, generally in the market to buy back the hand-rolled noodles can not be prevented for too long, you need to try to cook it well, otherwise it will be easy to lump.

2, before cooking the noodles, we need to use our hands to pick up the hand-rolled noodles, and then slowly spread the hand-rolled noodles, so that when you cook again, the noodles are loosely open.

3, will be ready to fresh yam, remove the skin, wash in water, and then cut into uniform small pieces and prepare.

4, add the right amount of water to the pot, boil the water, cut the yam pieces into the pot to boil.

5, boiled yam cubes removed, will be ready to hand-rolled noodles into the pot.

6, because the side cooking for the hand-rolled noodles put together will appear sticky, so in the cooking of the noodles, must need to be scattered side cooking.

7, while cooking, you need to keep stirring the hand-rolled noodles, after the hand-rolled noodles are softened, remove them to a bowl and add the yam soup.

How to make hand-rolled noodles

Materials: 500g flour, eggs, salt.

How to do: 1, put the prepared flour into the pot, beat an egg into the pot and mix it.

2, prepare the right amount of water, add the right amount of salt in the water, while adding water at the same time you need to constantly stir the flour, first of all, the flour into the flakes.

3, and then knead the flakes into a dough with your hands, and be sure to measure the amount of water you add according to the amount of flour. It's not a good idea to add too much or too little.

4, usually in the kneading to 10 minutes, the dough can be kneaded, the kneading dough with plastic wrap, put aside about 30 minutes to wake up.

5. After 30 minutes, take the dough out of the oven and it will be very elastic and smooth.

6: Divide the dough into two halves. Take out one half and roll it into a pastry shape.

7, you can sprinkle some flour on the pastry moderately, and then put it on the board, use the rolling pin to roll back and forth on the pastry.

8, this process needs to be repeated several times to roll the pastry very thin, and then from new on the pastry again sprinkled with flour, and then continue to repeat this action.

9, until the pastry is already very thin when it can be, and then fold the pastry like tissue paper, while folding, you need to sprinkle flour on each fold.

10, and then the folded crust a knife cut, it can be, if you like to eat wide noodles can be cut a little wider, if you like to eat thin noodles, you can cut a little thinner.

What can be put in the hand-rolled noodles

1, add alkali: the purpose of adding a proper amount of alkali in the noodles is mainly to increase the strength of the gluten, which can make the proteins in the gluten become more compact. But the amount of alkali can not be too much, otherwise it is easy to cause the loss of vitamin B1 in the flour will be the case.

2, add eggs: eggs are very nutritious, especially the egg white in the egg protein content is very large, can increase the strength of the noodles, and egg yolk in the lecithin can make the noodles taste more smooth, add eggs to the noodles, will become a high nutritional value of the egg noodles.

3, add salt: a main role of salt, but also can make the noodles become more powerful, while cooking noodles, but also can add the right amount of salt, this practice can make the noodles will not appear paste soup situation.