Ingredients
Main Ingredients
Flour 300g
Seasoning
Water
(Cold)150g
Basic Hand Rolled Noodles
1. Add the water a little bit to the flour, stirring it as you pour it in and stirring it eventually until it's almost crumbly, and then pour it all over the board to start kneading it together (high-gluten flour (High-gluten flour is more likely to help improve the strength of the noodles, but regular flour is perfectly fine. For hand kneading, a ratio of flour to water of about 2:1 is appropriate, and this ratio varies according to the season's wetness and dryness, and the moisture content of the flour, so adjust the amount of water appropriately. Theoretically, the stiffer the better, with a stiff dough that can barely be kneaded. (Adding a bit of salt helps make the rolled out noodles stronger, but I often forget to put salt in, and it doesn't make much difference.)
2. Then gradually knead the dough, because it is hard, it will be a bit difficult to knead at first, and after kneading it together, you can put it into a plastic bag and molasses for 20 minutes before kneading it, and then it will be easier, and you can knead it again and again, and then you will have molasses for at least 30 minutes, and you can start rolling it out. Start rolling out the dough (I divided the dough into two parts before the final molasses before kneading, because the panel is not big enough, 40*60cm, divided into two parts in order to roll out)
3. Rolling out the dough is a skillful job, you may not be skillful at first, but if you do it a few times, you will be fine. Roll it out to a sheet thinner than 3mm and fold it over (if you feel any signs of sticking during the rolling process, you can use dry flour while rolling)
4. Then cut it into noodles of the right width and width and you're done. Hand-rolled noodles or do not cut too fine (cut after adding a bit of flour or cornstarch (non-cornstarch) quickly shake loose to prevent sticking)
5. Cooking the noodles is very simple, the water boiled down below, down into the noodles and then open the pot to beat some cool water, generally two open pots on the