We must pay attention to the temperature of water when making Lamian Noodles, because we need warm water in winter, and we can use cold water in other seasons, because the temperature of dough is very easily affected by the temperature of our external environment, and we can keep the temperature of dough at about 30 degrees Celsius by the difference of water temperature when making dough, because the protein in flour is very easy to absorb water at this time. At this time, the production rate of gluten is also the highest and the quality is the best, that is, its elasticity is the best.
We need to add a proper amount of water and ash later, because both of them can improve the gluten production rate in our dough, so that the noodles will not be interrupted when we make its Lamian Noodles.
The Correct Formula of Lamian Noodles Noodles
The ratio of Lamian Noodles is 2500g of refined powder, 0/500g of water/kloc and 25g of alkaline noodles.
1, put the flour and salt together in the basin, and then add water to the flour little by little. Remember that we need to add water along the edge of the basin, and we have to rub the flour with our hands constantly during the process of adding water, and the smaller the kneading unit, the better. Only in this way can the flour absorb water more easily and fully.
Then we can cover the progress after kneading the noodles and wake up for half an hour.
2. Dissolve the alkaline surface with water100g into alkaline water.
3. After my noodles are written, put the woken noodles on our chopping board, which can be smeared with some oil. Of course, when we are in Lamian Noodles, we must not pull them too thin. The most important thing is to be even. We must work hard in our hands, and then wrap the noodles on the chopping board around our wrists like wool. Because there is oil, we don't have to be afraid that the noodles will get entangled. Then put your right hand on the head end of the noodle, pull the head end of the noodle with your left hand and sprinkle it into the pot.
How about eating Lamian Noodles?
What we pay attention to in eating and eating is the balance of nutrition. If we often eat Lamian Noodles, it will lead to unbalanced nutrition and some chronic diseases. For us adults, the daily consumption of pasta is about half a catty to eight ounces, and vegetables should be eaten about a catty every day. Moreover, we must pay attention to the collocation of meat and vegetables. For adults, eating Lamian Noodles is very easy to feel full, which can supplement some trace elements missing in our bodies. This is mainly because it is difficult to digest after eating Lamian Noodles at night, and our stomach will be very tired after a day's digestive work, and it will also make the nutrient absorption insufficient, so we should avoid eating Lamian Noodles at night.
Although the staple food of northerners is pasta, we should avoid eating noodles for a long time, because eating noodles for a long time will lead to many health risks, because the main ingredients in the interview are a lot of carbohydrates, which will make our bodies produce more fat after intake, thus causing obesity, and the content of some noodles is relatively high, which is related to maintaining the balance of water and salt in our bodies. If we eat too much pasta, it will also lead to the imbalance of water and salt.
Extended data:
Lamian Noodles, which we often eat in the market, will add something made in Lamian Noodles, which is a compound additive mainly based on some natural ingredients such as sodium chloride and sodium carbonate. Although it is not prohibited by the state, it can be used as an additive, but if we eat too much, it will also affect our health.
Fortunately, in our present society, the usage of Lamian Noodles machine is very small. If it is used in excess, the noodles we eat will be hard, the color will become worse and the taste will become worse. Therefore, we don't have to worry about the problem of excessive noodles. If all the above situations really occur, consumers will not use them.