One noodle with red oil and balsamic vinegar

Ingredients: 300 grams of flour 165-180 grams of water and 2 grams of salt

Directions:

1. Knead the flour, salt, and water together until you have a dough. Knead until smooth, the dough is soft and easy to knead smooth. The dough should be left for 1-2 hours. In summer, the time is shorter, in winter it is longer. Warm water in winter, cool water in summer

2. Divide the dough into three parts (one bowl per person for a family of three), roll it into long strips, and stretch each long strip of dough by folding it over and stretching it over and over again for seven or eight times to make the dough stretchy, which is also known as stretching, and it is the basic technique of making ramen

3. Smear oil on the stretched strips of noodles, and let them molasses for 15 minutes

4. Molasses for 5 minutes, then stretch and roll, then molasses for 5 minutes, then stretch and roll, then molasses for 5 minutes. ...... Every time you stretch and roll, brush some oil on the top to prevent the noodles from sticking together

5. Keep pulling the noodles as thick as your thumb, and molasses for 5 minutes, then you can start pulling them into the pot, and try to round the noodles as much as possible when you pull. strong>

Ingredients: scallions 80g, thin noodles 100g

Seasoning: 50ml of soy sauce, 20ml of soy sauce, 20g of sugar, 100ml of salad oil

Method:

1: scallions washed, remove the white part of the scallion, the green part of the leaf cut into segments, soy sauce and old soy sauce Mix.

2: pan hot, pour salad oil, add the scallion segments, medium-low heat slowly simmering, and stirring from time to time.

3: Wait until the shallots become caramelized.

4: Turn the heat down and slowly add the granulated sugar and stir well.

5: Add the soy sauce in small batches, each time mixing the oil and soy sauce well before adding the rest. Soy sauce, until you finish adding soy sauce, and stirring slightly more vigorously. (One time all add easy to cause the oil and soy sauce separation mixed together)

6: boiled green onion oil sauce slightly cooled, sifted down, poured into the bottle, refrigerated storage.

7: Boil water in a pot, add the noodles, cook them, remove them from the pot, pass them through a few times of cool water, put them into a bowl and pour the green onion sauce over them.

How to make one noodle

Methods:

1. First, let's talk about mixing the noodles. The proportion of water and flour is very important, generally 1 catty flour 5.5 two water, and the good noodles should be dry and wet suitable to achieve "three light" - face light, basin light, hand light. And the dough is pliable and strong, making the noodles will be continuous and continuous.

2, and a small amount of salt, although a small amount, but the role of the role can not be underestimated Oh ~ one can make the dough more gluten, two is not easy to break the noodles when stretching.

3, kneading techniques. Kneading should always be done in one direction, not randomly, otherwise, the gluten of the dough will be broken, and the noodles will be easy to break when stretching.

4, rolling noodles is also key. When rubbing, rub a small amount of cooking oil on the palms of both hands, and when rubbing, the noodles will not stick to your hands. The dough is rolled into a finger-like, even thickness and smooth surface of the noodles, the noodles are not rolled well, stretching is also easy to break.

5, oil dip noodles. Rolled noodles, a circle disk in a plate with oil, one is to prevent the noodles from sticking to each other, the second is to avoid drying out the noodles, the third is the noodles to absorb the oil stretching is not easy to break. Noodles disk is very beautiful, basin wall shiny, noodles into a dragon snake swimming in the clear cooking oil, elegant.

6, stretching noodles. This is the most exciting and complicated step. As we have seen on TV, a large pot of water boiling on the stove, put an empty bowl at the edge of the pot, in order to avoid the noodles randomly flying. The pastry chef takes a step away from the pot, and with his left hand, he pulls the coiled noodles out of the oiled bowl. Thumb and forefinger cooperate with each other, the right hand gently pull out, the thickness of the finger-like noodles and then stretched extension, skilled chefs can be stretched to the noodles as thin as a bamboo stick, up to several hundred meters long. This requires skill and sensitivity, so that the noodles can be even and smooth, even and continuous.