When it comes to handmade noodles, northerners love to eat them. Whether it's cold or hot, people can't help eating a bowl and want another bowl. Recently, I stayed at home and learned to make handmade noodles by myself, but after several attempts, the noodles broke as soon as they were cooked, and I couldn't pick them up with chopsticks, which was completely different from what my mother made at home. I called my mother to ask for advice on how to make handmade noodles. So today, let's take a look at how to make handmade noodles. What skills can you master to make noodles delicious?

1. Salt and alkaline surface are indispensable.

Friends who often make their own pasta know this sentence: salt is the gluten of noodles, and alkali is the bone of noodles! When making handmade noodles, if salt and alkaline noodles are added in the process of mixing noodles, the noodles are not only refreshing, but also chewy! Why do noodles get better with salt and alkali? Let's talk about salt first: as we all know, the component of salt is actually sodium chloride, which is not only soluble in water, but also a strong electrolyte. After being mixed with flour, it has the effect of strengthening and improving gluten. To put it bluntly, it is to make the noodles more gluten! Secondly, salt has a strong permeability, so when the flour is added with salt, the water absorption of the noodles themselves is better, which will cook faster! Alkaline noodles are actually baking soda or edible alkali! Salt can make gluten smooth, while the right amount of alkaline noodles can make noodles tender, smooth and refreshing, and it is also chewy! The main component of alkaline noodles is sodium carbonate, which is as soluble in water as salt. When alkali is mixed with flour, it can increase the stretchability and tenderness of dough, so that the noodles made are tender, smooth, refreshing and chewy.

Step 2 put milk

High-gluten flour is the first choice for making noodles, which has higher protein content than medium-gluten flour and low-gluten flour, but medium-gluten flour is the most commonly used in our family, so we can use milk rich in protein to make noodles, so as to increase the gluten of flour. The stronger the gluten, the better the stretching force and tension of the relaxed dough, and the noodles will not break when cooked, and the taste is very smooth and strong.

3. Knead the dough twice and wake it up

After flour is mixed with water to form dough, it is necessary to wake up twice and knead it twice before rolling. Many friends just ignore these two times, which leads to poor taste of handmade noodles. After kneading the dough, wrap it with plastic wrap for the first time, and the first time is about 30 minutes, so that the flour and water are completely mixed before kneading the dough; Knead the dough smooth, wrap it in plastic wrap and wake it up again 15 minutes, 15 minutes later, knead it for a while and roll it. If twice kneading and dough waking are neglected, flour and water can't be completely blended, and there will be fine granules in the dough, which is very easy to break.