Learn to roll noodles by hand

Learn to roll noodles by hand

Introduction:

Production steps:

Step 1: pour salt into cold water, stir until salt dissolves, and pour into flour.

Step 2: knead the loose wet dough into a smooth dough, cover it with plastic film, and soak at room temperature for about 30 minutes.

Step 3: knead the loose wet dough into a smooth dough, cover it with plastic film, and let it stand at room temperature for about 30 minutes.

Step 4: roll the dough into a rectangular piece about 0.3cm thick.

Step 5: sprinkle flour evenly on the dough, then fold it 3 times.

Step 6: cut the noodles into uniform width.

Step 7: sprinkle flour on the cut noodles and spread out to avoid sticky noodles.

Step 8: add enough water to the pan and bring to a boil.

Step 9: pour in the noodles and stir with chopsticks, then continue to cook over low heat.

Step 10: after boiling, add a small amount of cold water to cool down, that is, "water", boil again and remove the noodles.

Materials required:

Flour: 300g

Water: 135g

Salt: 2G

Note: 1. After rolling the dough, in order to avoid sticking, sprinkle enough flour and fold it into a size convenient for cutting. If there is sticking knife phenomenon during cutting, sprinkle flour timely. 2. When cutting noodles, according to personal preference, cut into appropriate width or wide strip.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: salty and fresh