Add a proper amount of water and mix well with chopsticks. (It looks wet and sticky.)
3 Knead into a ball again. (It feels sticky, and so does the edge of the basin. Don't add flour at this time, or the wet surface will be uneven.)
Knead for a while and you will naturally absorb all the water, face light, basin light and hand light.
When the noodles are ready, cover them with plastic wrap or wake up for 30 minutes.
Step 2: Wash your face.
1 Add cold water to the bowl of noodles.
Knead in water until all the starch in the flour is washed out, and prepare another big basin, and pour the washed flour water into the big basin.
Wash it to this extent (the water is basically clear), wash it twice again, and pour out the last washed water.
Wash the gluten and soak it in cold water.
Wash out the flour water, put it in a place where it doesn't matter, and let it settle for at least five to six hours.
After settling, slowly pour out the clear water on it (don't move the basin when pouring, just connect a basin below), and the rest can be used as dough.
Step 3: Make dough.
1 Heat the pan, brush a little oil, pour a spoonful of flour and water, mix well (like pancakes), wait until it bubbles, and the edge is slightly rolled up, then take out.
Look, it's thin, but it's only a semi-finished product. Repeat the above actions and bake all the flour and water (I left some for other purposes).
Overlap them and put them away, then steam them in a steamer for 10 minutes, and they will be OK.
Step 4: Eat.
Mix some shredded cucumber and mung bean sprouts, add seasoning water, salt water, Chili oil and vinegar (if you like garlic, you can add some garlic mashed with oil). Fufeng dough has unique charm and is deeply loved by local people. Green vegetables, white skin, red spicy oil, have a look, full of color and fragrance, attractive; Smell it, rich and refreshing, delicious; Eat it, it's spicy and fragrant, and it's full of saliva. Adults and children all sweat on their heads, and their lips are covered with oil. chili pepper's heart is flattered, and his face is as bright as a flower.
First, prepare a large pot. Pour a proper amount of flour into the pot and add cold water according to the ratio of1:3. Then it depends on your physical strength and endurance-rub the noodles hard for a long time until they become muddy. Then there is manual labor: rolling noodles. Pull a piece from the kneaded dough and roll it as hard as you can (usually round at last) until it is rolled into a 2-3 mm thin sheet. After all is rolled, it can be steamed in the pot. Generally, when the dough becomes transparent, it is ok.
Hanzhong dough is made of high-quality rice which is abundant in the local area. The rice is cleaned in advance, soaked and ground into pulp. Then, it is oiled in a special dough pot, poured with a proper amount of rice pulp, put in boiling water and steamed for a while. Put forward the dough pot, soak it in cold water slightly, spin the chopstick head along the pot and buckle it backwards, and a white and soft dough will be made. This method is often used in families. The purpose of slightly soaking in cold water is to separate the dough from the pot. If there is no adhesion, it is not necessary.
When steaming in a steamer, you can make multiple sheets of dough at a time, scoop a proper amount of rice paste into each layer of drawer cloth, spread it out, and stack the steamer. It usually takes 2-3 minutes to cook. This method is often used in noodle shops.
Wipe the dough with a little cooked oil to prevent adhesion, fold it and cut it into strips with a knife. Hot dough is steamed, cut and eaten, generally cut wider. Cut it finely when it is cold.