Dietary calories: 1830 (calories)

condiments

Proper amount of flour

rolling pin

Methods/steps

1

Firstly, flour and salt are stirred evenly;

2

Then add 150g cold water, pour in water, and stir quickly, so that the water and flour can be mixed together quickly.

three

After adding water, the flour in the bowl has basically become flocculent.

Pour the flocculent flour on the kitchen counter and knead it into a ball by hand. If the kitchen at home is made of stone or smooth stainless steel countertops, it can be directly cleaned and used. If the surface texture is not easy to clean, it is better to buy or make a bigger board, which is specially used for making pasta.

You must be patient and confident when kneading dough. As long as the proportion of 320 grams of medium gluten flour+150 grams of water is used, dough will be made eventually. Don't try to add water to the dough. Of course, at first, the dough was not so beautiful, uneven and not smooth at all, like this:

Worst of all, you will find this ugly dough hard to knead, and it will harden after a few folds. At this time, you don't have to be angry about it. Just put the dough on the table, buckle a bowl and let it stand there for 20-30 minutes (so-called "wake-up" noodles). The water in it will spread by itself and be more evenly distributed in the dough. In the previous kneading process, the gluten in the dough will be intertwined and there will be great stress between them (so the dough feels hard). In the process of "awakening" the dough, these accumulated stresses will be released slowly and the dough will become soft.

After the dough wakes up, you can continue to knead it. After this process, the dough became much more obedient. In fact, the process of kneading dough is to make the texture inside the dough more uniform. The easiest way is to fold. A dough is folded in half 10 times, and the original texture is thinner than before 1024 times.

Now we can start rolling the dough. The usual practice is to roll the dough into a circle and then cut it into noodles with a knife.

Continue to roll out the length after folding, and then turn around 90 degrees 1/3 to fold in the middle:

In this way, the original round dough becomes a square cake. If you feel that once is not perfect, you can repeat the above process. If you still feel imperfect, you can continue to repeat it several times until another mouth at home can't bear to kick you out of the kitchen, haha.

With a square blank, you can easily roll out a square dough. In the process of rolling, you need to constantly blow powder on both sides of the dough to prevent it from sticking to the table or rolling pin. If you want to make the dough uniform in thickness, you must constantly turn the dough in that direction and turn it over. Because people's left and right hands are different in strength, if they always use the same direction, they will inevitably be uneven in thickness. During the period, it is necessary to constantly check the thickness by hand, and the thicker parts should be crushed hard. The final thickness of dough depends entirely on personal preference. Some people prefer thicker ones, while others prefer thinner ones. It should be noted that the thickness of cooked noodles will increase slightly, and this factor should be taken into account when judging the thickness.

The rolled dough is like this (320 grams of flour rolled out two pieces of this size). Before cutting noodles, be sure to spread enough flour on both sides to prevent the cut noodles from sticking together, so it is better to sprinkle more flour than less. Then fold the patch along the length direction (or width direction)

Put the folded dough on the chopping block (the chopping block must also be coated with flour to prevent sticking) and cut it into noodles with a knife. The width depends entirely on your preference. There is a noodle machine at home, but we can only make noodles with two widths. I like spaghetti and lasagna. The result of two people's compromise is to make a noodle with a width between the two, so of course I can only cut it with a knife. You can use the China kitchen knife or the Japanese Sande knife in the photo below. The blades of the two knives are relatively straight, which is suitable for shaving. Try not to use the western kitchen knife, because the arc of the blade of the western kitchen knife is too large, and it is not easy to completely cut off the surface.

Cut noodles should be cooked as soon as possible. As mentioned earlier, Lamian Noodles is the most gluten-rich, because the gluten in it has been stretched many times, and there is high stress in it, which is the source of the taste of gluten. Handmade noodles also accumulated some stress in the rolling process. When the finished noodles are left there for a period of time, it is equivalent to "waking up" the noodles again. These pressures will disappear and the texture of the taste will be reduced.

The best way to cook noodles is to throw them into a large pot of boiling water. Noodles of this thickness and width can be cooked in less than two minutes. The cooked noodles can be fished out and put in noodle soup, or directly dipped in noodle sauce. You can also shower it with cold water, and the surface of the washed noodles will shrink and become more gluten, which is especially suitable for mixed noodles or fried noodles.

Pay attention to the cold shower, don't take too long, or the noodles will taste too hard.

Pour the salt water and you can eat it.