Handmade noodles are pasta that many people like. Among many noodle practices, my favorite is handmade noodles. I remember when I was a child, whenever my mother made handmade noodles, I would look around the chopping board. Sometimes when my mother takes something, I will take the opportunity to help roll up the noodles in a hurry. It was also in this process that I unconsciously learned to roll noodles skillfully. Now I cook handmade noodles, and my family says it's delicious. Although there are many noodle shops in the street now, and jiaozi and handmade noodles are ready-made, I always feel more at ease and more fragrant when cooking at home!
If you want to make handmade noodles delicious, dough mixing is the key. Some people add water to make dough, some people add proper amount of cooking oil to make dough stronger, and some people add edible alkali. Today I will share the delicious methods of handmade noodles. In this way, the noodles are smooth and tender, resistant to cooking and particularly fragrant. Let's see:
1. If you want to make handmade noodles delicious, you should pay attention to the noodles. It is best to use high-gluten flour. If you don't have it at home, you can use medium gluten flour, but don't use low gluten flour, which is not suitable for making handmade noodles.
Pour 500 grams of flour and 5 grams of salt into a basin and stir well, then knock 5-6 eggs into the bowl and break them up completely in one direction. Then mix the noodles with the broken egg mixture. Don't pour it all at once, pour it with one hand and stir it with chopsticks with the other. When the noodles are flocculent, rub them with your hands and cover them with plastic wrap to wake them up for more than half an hour. It may be difficult to smooth the noodles at first, so don't worry. You can rub it again in 15 minutes. It will be very easy. You can also knead it every 10 minute, so the kneaded noodles will be very slippery.
As the saying goes, "Soft noodle jiaozi, hard noodle soup", the noodles made by handmade noodles should be mixed hard, so that the noodles can be strong. Generally, 5~6 eggs can be added to 500 grams of flour (according to the size of eggs, 5 are large and 6 are small), and no water is needed. Noodles made of eggs are smoother and more fragrant! In addition, salt was added to increase the gluten of noodles.
2. Don't roll until you wake up, otherwise it will break easily. Take out the awakened flour and put it on the chopping board. Sprinkle a proper amount of flour on the chopping board to prevent adhesion, then continue to knead for a while, then sort it into cakes and roll it out with a rolling pin. When you start rolling, push forward with your palm and push in different directions. When the dough can be wound on the rolling pin, roll it on the rolling pin and push it back and forth. Pushing your arm straight and then gently pulling it back is also to change direction. After rolling back and forth for six or seven times, open the dough, sprinkle a layer of dry flour to prevent adhesion, then roll it up in the other direction and continue rolling, and so on.
After rolling to the thickness you like, fold the dough back and forth to the width of 10 cm like a folding fan, and then cut it into noodles with uniform thickness. The thickness of noodles is based on personal preference. Personally, noodles with a little thicker taste more chewy. When using Daoxiao Noodles, the knife should be clean, not sloppy, and cut evenly, so that it is delicious and beautiful.
3. Add water from the pot and cook noodles on a large scale, that is to say, the pot for cooking noodles should be as big as possible and there should be more water, so that the noodles can stretch freely after entering the pot and are not easy to stick to the pot. After the water is boiled, put a spoonful of salt first, then add the noodles. Handmade noodles are usually cooked for 5-8 minutes, not for too long, so as not to affect the taste of cooked noodles.