Matcha noodle(mo cha mian pi )

Matcha noodle

Introduction:

"It's getting hot. Spending a little time at home making simple and labor-saving dough has become my favorite. More times, you will inevitably have some ideas, add a little color, such as Matcha powder, it will have some effect on relieving summer heat when you eat it, right

Production steps:

Step 1: take a small spoon of Matcha powder and put it into a bowl.

Step 2: pour in 150 grams of water and mix well.

Step 3: take another bowl and add 70 grams of high gluten flour, 50 grams of wheat starch and 0.5 teaspoon of salt. Mix well with an egg beater.

Step 4: pour in the tea and stir.

Step 5: stir and lift the egg beater. It will flow down in a smooth line. Let it stand for 30 minutes.

Step 6: take a dry flat bottomed stainless steel plate and apply a layer of vegetable oil on the bottom (use two plates alternately).

Step 7: according to the size of the plate, scoop about 1 / 3 of the batter into the plate, and wait for it to level automatically.

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

Step 9: cover the pan, wait for the batter to set slightly, boil over high heat, steam until it bubbles, then steam for a while, my total is about three or four minutes

Step 10: take out the plate with a colander and put it into the prepared clean water basin to cool.

Step 11: cool and peel.

Step 12: fold the oiled side in half and cut into shreds.

Step 13: pour the sauce made of garlic, sugar, salt, soy sauce, sesame paste and chili oil onto the dough and mix well.

Materials required:

GAOJIN powder: 70g

Wheat starch: 50g

Matcha powder: 1 teaspoon

Salt: 0.5 TSP

Water: 150g

Chopped garlic: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: moderate

Chili oil: right amount

Sesame paste: right amount

Note: 1, flour water absorption rate is different, can adjust the proportion of flour water, until the batter stirred to no dry particles, lift the egg beater to be smooth linear flow. 2. Put the plate time in the pot water will not open, wait for the batter set (a little transparent plate). Open the fire again, otherwise the boiling water will cause uneven thickness of the batter in the plate. 3. 3. The proportion of flour water and the amount of batter will determine the thickness of the dough.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: hot and sour

Chinese PinYin : Mo Cha Mian Pi