Noodles are roughly divided into dried noodles and handmade noodles, and the best one must be handmade noodles. Slippery tendons and thick noodles are more enjoyable than eating big fish and meat. The best handmade noodles in my heart are made by my mother. I also learned the same skills as my mother when I grew up, so my noodles were never bought for food, but I made them myself. Today, I will share with you how to make handmade noodles, master these points, ensure that the noodles do not stick to your hands, and learn this method. You can eat it for a week at a time and then freeze it in the refrigerator, which is very convenient and you don't have to worry about what to eat for breakfast anymore.
High gluten flour is the first choice for handmade noodles, because gluten is delicious and it is very suitable for making noodles. Add a proper amount of flour to the basin, and then add a spoonful of salt. Salt can improve the gluten of dough very well, so it is wrong to just add water to dough. Must be added, which means salt. Knead the dough hard, as the saying goes: soft noodles jiaozi, hard noodles soup, that's the truth. Cover the kneaded dough and stir for 30 minutes.
After the dough is proofed, put it on the chopping board and knead it until it is smooth, and then press it into a large dose. Sprinkle more dry flour on the chopping board and roll it slowly. Scrolling is also skillful. Many people don't roll much or always stick together, which means that the flour is sprinkled less, and then the method of rolling is wrong. Roll the dough onto a rolling pin, sprinkle with dry flour and push it out from the middle, that is, push it out with both hands while rolling, so that the dough will roll up slowly.
In order to save energy, you can fold noodles into three layers like a quilt, like this picture, which can be rolled faster and more suitable for small chopping boards in modern families. This method is very easy to use, and it is all accumulated experience for many years. You can try.
After rolling the dough thin and big, sprinkle a layer of starch on the surface and then roll it flat. The function of spreading starch is to make noodles smooth and not sticky. Many people can only sprinkle flour, but they don't know how to sprinkle starch. This is the reason for the adhesion. Sprinkling starch can easily solve this problem.
Noodles can be coarse or fine. According to your own preferences, sprinkle a layer of starch on the cut noodles, then pull them up from top to bottom and shake them. The handmade noodles are ready, and the roots are obviously not adhered. The cut noodles are spread on the chopping board. If you can't finish eating the rest on the same day, dry it, put it in a fresh-keeping bag and put it in the refrigerator for frozen preservation. Take it out and cook it whenever you want. They are as delicious as fresh noodles. I always cook for a week, and breakfast is very convenient. This method is the same as quick-freezing jiaozi. I made it myself, without any additives, clean and healthy.
Handmade noodles are delicious and have a knack. Remember these three points, "Good noodles don't stick for a day." . This is my handmade noodles. When I pack bags, I always divide them according to my own quantity. It is super convenient to eat.
Tip: 1. The flour used for handmade noodles is preferably high-gluten flour. Adding a spoonful of salt to the dough can improve the gluten of the noodles. 2, the dough should be harder, and the soft dough is not strong and easy to stick. 3. The rolled dough must be sprinkled with a layer of starch at the end. This is a trick to prevent adhesion, and many people don't know it. Pay attention to these three points to ensure the success of handmade noodles.