Bamboo noodles [simple steps to make traditional noodles](zhu sheng mian jian dan bu zhou zuo chu chuan tong mian tiao )

Bamboo noodles [simple steps to make traditional noodles]

Introduction:

"Modern method can also keep the elasticity and taste of noodles. I believe it can save you a lot of time and energy. This method is the most suitable for family operation. "Zhusheng noodles" is a kind of noodles made by traditional methods of kneading and mixing. It is a kind of noodles made by "Zhusheng" (big Mao bamboo pole) and wonton skin. It seems simple, but every link is very particular. The selected "bamboo" is too large, the soft and hard pasta is moderate; too thin will make the noodles inelastic. Usually, after hand rubbing, use "Zhusheng" to press for 1.5-2 hours. The whole egg noodles are made of duck eggs and noodles without adding a drop of water. The noodles are smooth, tough and have a strong egg flavor. The other is half egg noodles, which are mixed with duck eggs and a certain proportion of water. The noodles are smooth and delicious with delicate taste. A friend with a bread maker at home can make full use of his own bread maker, and the bread maker and the dough are not inferior to the dough made by hand. As long as the ratio of egg, water and flour is accurate, a bowl of noodles can be made. Although I have lived in Shanghai for four years, I still don't like the noodles here. Because of the poor taste, lack of elasticity and the taste of "flour", I may be used to the noodles from my hometown. Although noodles are all made of flour, they don't taste like flour when they are eaten in my hometown. Now I often make noodles at home. My husband especially likes this kind of bamboo noodles. Before I went back to my hometown, he said that he must make a few Jin of bamboo noodles and freeze them in the refrigerator so that he can eat them at home. When making noodles, the most important thing is not to have too much water, otherwise it is not easy to press when pressing noodles. Then you must sprinkle dry powder on the dough to prevent sticking. It takes 30 minutes for the just mixed dough to wake up, so that the water and duck eggs can be fully integrated into the dough. The process of cooking bamboo noodles is also demanding. When cooking noodles, the fire should be fierce, the water should be boiled, and the water should be even. Noodles are cooked and ready to eat, with the right amount of material to eat more delicious

Production steps:

Step 1: weigh the flour.

Step 2: wash the shell of duck eggs.

Step 3: pour the duck eggs into the bowl and scatter them evenly.

Step 4: put the weighed flour into the bread barrel and add salt.

Step 5: pour in the scattered duck eggs.

Step 6: put the bread barrel into the bread maker, start the flour mixing procedure II for 33 minutes, pour warm water into the bread maker and flour for 5 minutes, and continue flour mixing until the end of the procedure.

Step 7: at the end of the procedure, cover the dough with plastic wrap and let it wake up for 30 minutes.

Step 8: prepare the mixer and some dry powder.

Step 9: cut the dough with a knife and sprinkle with a little dry powder to prevent the dough from sticking to the blender when pressing.

Step 10: flatten the dough sprinkled with dry powder with the palm of your hand and put it into the press. Adjust the thickness of the third gear to press the dough into thin slices.

Step 11: this step can be repeated 2-3 times, that is to say, the first dough is overlapped, sprinkled with some dry powder, and then put into the press to continue pressing into dough. This will make the dough more smooth and tasty.

Step 12: the pressed dough can be put into the cutter and cut into the wide or thin noodles you like.

Step 13: Sprinkle dry powder on the cut noodles to prevent them from sticking together.

Step 14: finished product.

Step 15: finished product.

Step 16: finished product.

Step 17: finished product.

Materials required:

Medium gluten flour: 500g

Duck eggs: 4 (weighing 250g with shell)

Salt: 5g

Warm water: 30ml

Note: 1. If you find that the bread maker is not easy to stir when mixing noodles, you can pour in a few drops of cooking oil to help stir and slide. 2. The moisture of dough should not be too much. The dough must be dry but not wet. 3. Duck eggs must be at room temperature. If they are refrigerated in the refrigerator, they must be taken out of the room temperature in advance. In this way, the flour will not become hard during mixing. Put all the frozen noodles into the flour bag or into the spare noodles. 4. When the water boils, just boil it. 5. I usually put the mixed dough into the cold storage and then make noodles the next morning.

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: Original

Chinese PinYin : Zhu Sheng Mian Jian Dan Bu Zhou Zuo Chu Chuan Tong Mian Tiao