Today, after breakfast has been nearly 10 o'clock, and quickly pulled the "little red book" search for specific methods, repeatedly read three times and began to operate. The first step: and noodles. Prepare the right amount of flour and warm water, at this time should add a few grams of salt (today my omission, I forgot to add salt). Dissolve the salt in the warm water and stir with chopsticks while pouring the water into the noodles. Cover with plastic wrap and leave to rise for half an hour until the dough is smooth and shiny. Step 2: Cut and brush with oil. Knead the dough into long strips and cut into equal sized pieces. Prepare a large plate and brush the bottom evenly with oil. Brush all over with oil, put the dough into the plate in order, cover with plastic wrap and let it rise again for one hour. Step 3: Roll out and stretch the dough. Take out the dough, roll it into an oval shape, and use chopsticks to press a dividing line in the center. Use an even force to stretch the dough on the board, the thinner the dough, the better.
While waiting for the noodles to rise, you can prepare the bok choy, bean sprouts, green onions, ginger and garlic for the pot. The garlic should be minced, and the scallions should be chopped as finely as possible.
Step 4: Boil the vegetables, cook the noodles, splash oil. Boil water in the pot and put the right amount of green vegetables to cook for a while and put aside, add some salt to cook the noodles, cooked and put out. The noodles put bok choy, bean sprouts, green onions, ginger and garlic, salt, a spoonful of soy sauce, a spoonful of vinegar, sesame seeds, etc., frying pan into the right amount of oil heated to smoke and then splashed into the noodles. Then mix well.
The last step: open and eat!
The shortcomings of today's noodle making are: the noodles were not sufficiently molten, resulting in the first two pots of noodles were thicker and not easy to stretch, and the last dose of noodles is obviously easy to stretch and can be stretched very thin. The last one is easy to stretch and can be stretched very thin. Another thing is that it is better to use high gluten noodles to make ramen or something like that, the noodles I used today broke very easily. I used the pasta today and it broke easily.
What I've learned over the past few days is that it looks easy to make food, but it's not easy to do it right. When you think about it, the same is true for everything else. "The paper is not as shallow as it should be, and the absolute knowledge of this matter is to be practiced." "Practice makes perfect." The ancients really do not deceive me.