Super detailed illustration to teach you how to make hand rolled noodles -- spinach noodles(chao xiang tu jie jiao ni zuo shou gan mian bo cai mian tiao )

Super detailed illustration to teach you how to make hand rolled noodles -- spinach noodles

Introduction:

"This weather change is really unpredictable. On Sunday, it was sunny, warm and pleasant. After two days of strong wind, sand and gloomy, I got up early this morning and found that the ground was wet by rain. But the rain stopped at eight or nine o'clock, and the weather has been depressing. It's only three o'clock. I feel it's going to be dark. Is it before the heavy rain? I don't understand! It's a bit far away. Let's go back to food. To make delicious pasta, the most basic thing is to make muscle noodles first. Last time, I promised laowuzi, the township party, to introduce in detail the following practice. Although I say I cook noodles almost every day, I always forget it. When I was making this spinach noodle, I remembered that I couldn't wait any longer, otherwise someone would have said I was the one. Shaanxi's pasta is really known to everyone. There are so many kinds of pasta in Shaanxi. In addition, there are so many varieties of pasta which have been improved and evolved by local people for a long time! But generally speaking, Shaanxi pasta in the process of making stress: three light (that is, the time to make a basin and face light, hand light and face light), made of noodles should be thin and uniform, eat to the mouth flexible and smooth. Here's how to make delicious noodles step by step

Production steps:

Step 1: let's start with noodles. And good dough should be relatively hard, and then through wet hands into the dough into a small amount of water, and finally achieve "three light". Wash and chop spinach.

Step 2: into the cooking machine, add a little water, beat into a delicate dish paste.

Step 3: pour into a bowl, add a small amount of salt and warm water, stir well.

Step 4: slowly pour the spinach water into the flour, and quickly stir until the flour is completely mixed into dry flocs, then stop adding water.

Step 5: knead the flocs together by hand to form a hard dough. It may be a little hard to knead at first, but it's easy to knead slowly. If there is still a small amount of dry wadding that can not be kneaded into the dough, wet your hand in the water, and then stick it into the dough in a fist shape. Repeat this until the dough is kneaded into shape.

Step 6: cover and let stand for 5 minutes. Knead again to make smooth dough. Cover it for half an hour.

Step 7: let's talk about rolling noodles. Let's see whether a person's noodles are good or not. One is whether his noodles are hard enough or not. The other is to see whether the whole dough he rolled out is round enough and whether the thickness is the same. Take the dough out of the basin and knead it for three to five minutes. Close it down and flatten it with your hands.

Step 8: sprinkle a little corn flour evenly on the dough, and roll the dough slightly with a rolling pin.

Step 9: roll up the dough from one side with a rolling pin, hold the rolling pin in both hands, push forward, push with both hands, and move the place continuously.

Step 10: take it away, slightly away from the place just rolled up, roll it up again and roll it out.

Step 11: repeatedly roll up and release the dough until the whole dough is rolled to the right thickness.

Step 12: Sprinkle corn flour evenly on the whole dough again, roll it up again, and fold it up like a folding fan with the help of a rolling pin.

Step 13: cut to your favorite width.

Step 14: hold the top layer of the noodles, put them out about two or three layers, and then put them all away to form a neat hand roll.

Materials required:

Flour: right amount

Spinach: 1

Warm water: moderate

Corn flour: right amount

Salt: a little

Note: in fact, it's not very difficult to roll noodles. But it's not easy to say it's easy. How to make a beautiful and delicious hand rolling noodles really needs more practice and practice. With more practice, experience will be summed up, and it will be easier to do. According to my experience in hand rolling noodles, we must pay attention to the following points: 1. Warm water should be used for mixing noodles. The softer the noodles with cold water are, the more difficult it is to roll them. 2. If you want noodles to taste smooth, you need to be smooth and hard. 3. Add a little salt when mixing the noodles, and the cooked noodles will be better. 4. On the basis of you and good hard dough, the proper use of corn flour when rolling can effectively prevent adhesion.

Production difficulty: Advanced

Craft: Skills

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Chao Xiang Tu Jie Jiao Ni Zuo Shou Gan Mian Bo Cai Mian Tiao