The method and practice of making noodles for braised noodles are as follows:

I. Ingredients ?

Ordinary high-gluten flour (dumpling noodle flour) 350 grams (2-3 people to eat) Water 175 grams of oil moderate

Two, the practice ?

1. Knead the flour with water to make a smooth dough

2. Divide the dough into two equal parts, knead and flatten.

3: Grease the top and bottom of the dough, put it on a plate, cover with plastic wrap, and refrigerate overnight.

4, this time the pot can be turned on the heat to boil water, ready to start pulling the noodles

5, the panel smeared with oil, take a piece of cake, slightly press a little, so that the thickness of the cake is uniform (you can also use a rolling pin to roll out a little bit thinner, the pulling of the noodles can be pulled a little bit more thin, but not too thin, you will not have that kind of glutenous texture).

6, with a knife cut into uniform long strips (I was the first to cut a dozen, stretching and then cut), two hands gently hold the ends to the left and right stretching, while up and down to pop up, the center of the noodle hit the panel, repeated several times to stretch and pop up, pulling to their own satisfaction of the thickness, and then immediately thrown into the pot (you can also imagine how the masters of the Lanzhou noodle shop is stretching). A strip of repeated operation can be.

7, do not have to wait for the water to boil, the bottom of the pot to see bubbles can be thrown into the ramen, the noodles themselves with oil, early thrown into the pot do not have to worry about sticking to the pot Oh, look at the picture ～ the water is not yet boiled, use chopsticks to stir a little bit is not sticky.

8, etc. Ramen stretching almost, the water also opened up, Ramen also floating up, this time Ramen cooked. If you like it a little softer, you can cook it a little more.

When making noodles, you can't add enough water at once. Pour the flour into a bowl 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 the flour is too late to absorb not and flow everywhere, and will not stick all over the hands of the basin are batter. Then sprinkle water on the "snowflake noodles" and mix it with your hands to make it into a lumpy little dough called "grape noodles".

This time the flour has not yet absorbed enough water, hardness, can be strangled into pieces of dough, will be sticky batter on the basin or panel and wipe off, and then hand dipped in some water to wash off the hands of flour sprinkled on the "grape face", you can use both hands to knead the grape face into a smooth noodle fungus. This method of kneading is called "three-step water method", which can make the whole process of kneading clean, sharp, to achieve the effect of "dough light, basin light, hand light".