Fried noodles this way to do delicious:
Tools/materials: 500 grams of flour, 5 grams of table salt, an egg, 200 milliliters of water, cooking oil, pot.
1, first of all, prepare 500 grams of plain flour into the pot, add 5 grams of table salt, beat an egg.
2, add 200 ml of warm water in small portions, stir to form a floc, add 30 ml of cooking oil.
3, first give it to knead into a dough on it, cover and relax for 10 minutes, relax and then go to knead, gluten formation will not bother, like this smooth surface. First of all give it to knead into a dough on it, cover and relax for 10 minutes, after the relaxation and then go to knead, gluten formation is not effort, like this smooth surface.
4, put the dough on the top of the board with a rolling pin to roll out the surface to it coated with cooking oil, both sides smeared, and then wrapped with plastic wrap, the edge of the pressure, relax for 30 minutes, relax with a knife cut into wide strips.
5. Take a wide strip and roll it into a thick noodle, as long as the relaxation is in place, the ductility of the gluten is very good, and you don't have to work hard at all to keep it from breaking.
6, prepare a round plate, the plate inside pour in cooking oil, the rolled noodles disk up, inside the cooking oil, it is best to pour some more, all covered. Oil inside the wake up an hour.
7, pour the oil can also be used repeatedly, can also be used for stir-frying, put the noodles around the hand, a noodle is a copy of the closing put inside.
8, and then use the hand around the circle to stretch and pull thin, so that the texture is more crispy, and then use chopsticks to pull the sides.
9, hot oil in a pan, the oil temperature of 6% of the heat to put the pulled noodles, shaking left and right to let the noodles shape.
10, and then put the chopsticks around a circle, put into the frying pan, until all the shape of the chopsticks out, this process only need to fry until both sides of the golden brown can be.
11, in the process of deep-frying the surface will have this small bubbles more delicious, after deep-frying fish out of the oil control.