Making strategies of hand-made noodles with many pictures(duo tu xiang jie shou gong la mian de zhi zuo gong lue hong shao rou shou gong la mian )

Making strategies of hand-made noodles with many pictures

Introduction:

"Since my mother-in-law came to Guangzhou, there have been more opportunities for our family to eat pasta. Steamed buns, steamed buns, dumplings, pancakes, hand rolled noodles and hand pulled noodles have been in succession. My mother-in-law always makes them in different ways. I've eaten more than 10 kinds of pasta, but my favorite is this hand-made noodle. It tastes strong and simple. It won't stick even if it's put for a long time. It's as chewy as if it's cooked for a long time. This hand-made Ramen is similar to the way I used to pull it. It's made by smearing oil to make the dough stronger, but the shape is different. I prefer noodles made in this way. They are strong and not sticky. What's particularly interesting is that a piece of dough can pull out a whole noodle. This is the legendary longevity noodle. For me, a southerner, I'm very happy. I've finally learned how to make longevity noodles. I'll make a bowl for my parents on their birthday. "

Production steps:

Step 1: the material is ready. Pour the flour into the toaster.

Step 2: pour in the salt.

Step 3: pour in fresh water (a little bit of water, don't pour in all at once).

Step 4: use chopsticks to assist the toaster and stir the flour into flocs.

Step 5: start the mixing procedure of the bread maker and stir for 40 minutes.

Step 6: cover the dough with plastic wrap for 30 minutes.

Step 7: divide the battered dough into four equal portions and rub into long strips (this is one of them).

Step 8: cut the dough in half.

Step 9: apply oil on the chopping board, press the dough with finger pulp, and rub it from the middle to the left and right sides to form a thin round strip.

Step 10: put oil on the plate, then put oil on the twisted thin round strip, put it into the plate and wind it into a disc shape.

Step 11: spread a layer of oil on the top of the thin round bar and cover it with plastic wrap for 1:30-2:00 hours

Step 12: hold both ends of the dough and lengthen it evenly (you can lengthen it by beating the dough on the chopping board).

Step 13: bring the noodles to the boil.

Step 14: cook the noodles until they float on the surface of the water. Remove and place in a bowl (about 2 to 3 minutes).

Step 15: bring the water to a boil in another pot, sprinkle salt and blanch the xiaotangcai.

Step 16: Sprinkle the noodles in a bowl with braised meat juice, mix well, and then add the braised meat and xiaotangcai.

Materials required:

Common flour: 350g

Water: 180g

Salt: 3 G

Corn oil: right amount

Xiaotangcai: 1 plant

Braised pork in brown sauce: right amount

Braised juice: right amount

Note: 1, flour and water ratio to grasp, to a little bit of water, do not pour water all at once. My bread maker is Mitsubishi dl-100. The kneading time of dough is 40 minutes. The time should be increased or decreased according to the power of my bread maker. If there is no bread maker, you can knead the dough by hand for 10 minutes, wake up, continue kneading, repeat several times, until the dough is strong enough, to avoid kneading hard, too chewy when eating. 2. After the dough is rolled into a long round strip, oil it and put it on the plate. Oil it under the plate and on the top of the dough. 3. The longer the cooking time is, the more even the noodles will be, and the thinner the noodles will be, so it is not easy to break. 4. When pulling noodles, the action should be light. You can gently drop and pull on the chopping board while pulling. In this way, you can help to pull longer and thinner without breaking. 5. You can make soup according to your own taste, such as braised beef noodles, meat sauce noodles, etc.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Duo Tu Xiang Jie Shou Gong La Mian De Zhi Zuo Gong Lue Hong Shao Rou Shou Gong La Mian