Hand rolled noodles with warm water and noodles. The practice is as follows:

I. Ingredients ?

Ordinary flour 500g? Eggs: One egg. The egg is a good choice for a small amount of water. About 180g of water. The water is about 180g of water, and the salt is 2g. Salt 2g? edible alkali (optional) 0.5g? cornmeal (stick flour)

2, home cooking hand-rolled noodles practice ?

1, first add the salt to the flour and stir well, add the egg beaten, edible alkali added to the water to melt, and then start to add warm water, do not add at once, because the water absorption of the flour is different, the amount of water may also be different, so it is necessary to add a few times, added to can be the dough are balled up together to become a rougher dough

2, every 15 minutes, should be kneaded a dough!

3. Repeat the kneading 3 to 4 times, and the dough will become moist and smooth.

4: Roll out the risen dough firmly and thinly!

5. You can also roll it out like this:

6. Roll it out into a large sheet

7. Fold the dough back and forth, back and forth, and sprinkle it with a layer of cornmeal every time you fold it over

8. Fold it into the shape shown in the picture

9. Cut it to the desired width

10. The finished product is shown below

When mixing the noodles, you can't add all the water at once. Pour the flour into a basin or on a plate, make a depression in the center, pour the water in slowly, and stir slowly with chopsticks. When the water is absorbed by the flour, use your hands to rub the flour repeatedly, so that the flour becomes many small pieces of flour, commonly known as "snowflake noodles". In this way, not because of the flour to suck not and flow everywhere, and not sticky hands full of pots are batter.