We Northwesterners are noodle-oriented, especially like to eat noodles, oil splash noodles, pulled noodles, donkey feet noodles, cut tendons noodles, knife-sharpened noodles, hand-rolled noodles and so on. One of the hand-rolled noodles is that we grew up is to eat to the big, mom rolled a handful of good noodles, so the hand-rolled noodles have a special kind of affectionate feeling, no matter where you go will miss this bowl of noodles.

When I first tried to do it, because I didn't have a good grasp of the ratio of salt and water, the hand-rolled noodles I made were always not tender. After repeated time to master the trick, want to do the noodles gluten, according to this ratio to the noodles, 500 grams of flour with 6 grams of salt plus 260ml of water. Is to change the flour will have more difference, mainly because each kind of flour water absorption is not the same, but eight or nine, I hope you can according to their own accumulated experience. The following details about the method of making hand-rolled noodles.

Tips for making hand-rolled noodles:

Preparing ingredients: high-gluten flour, eggs, salt, water.

Cooking steps:

1, take an egg and break the shell, put it into a bowl and beat it, then put the salt into the egg and mix it well.

2, salted egg mixture poured into the noodles, mix well, and then add the right amount of water and noodles, and the process of patience, repeated kneading a number of times until the moisture and flour, eggs, fully integrated, smooth surface without bubbles until.

3, with a rolling pin to roll the dough into a thin large crust, rolling process, in order to prevent sticking, to the top of the crust constantly sprinkled with dry flour.

4. Fold the pastry back and forth in one layer and, starting in one direction with a knife, cut it into julienne strips.

5: Lift the noodles up and shake them a few times to shake off any flour stuck to them.

6, the pot into the appropriate amount of water, high heat after boiling, the noodles into the water. Cook for about three minutes or so to remove.

Cooking tips:

1, add the egg mixture and salt flour will be more powerful, more smooth, even if the noodles are soft, but the surface is also very slippery. If you like hard noodles you can put less water. The hand-rolled noodles made can be combined with different marinades to make different flavors of hand-rolled noodles with better taste.

2, do handmade noodles, since the first you have to understand, the flour is that kind of flour, how many kinds of flour, there are high-gluten flour, medium-gluten flour, and steamed bread flour, some flour absorbent, and some flour is particularly glutenous.

3, if it is a medium gluten flour is fine, winter wheat flour is not gluten, so to do hand-rolled noodles, you must understand the flour properties.

Hand-rolled noodles on the practice of explaining here, the surface is done, I believe the rest of the bashful production are not a problem, like friends can do according to do their own tastes to