On the water
Introduction:
"Jindao's hand rolling is hand rolled noodles. This bowl of hand-made noodles is really my sweat and physical labor. What's special is that I use Chen Style Taijiquan's twining power to knead noodles and practice at the same time. So the rolled noodles are very biting and very muscular! I added edible soda ash and several eggs to the flour. After more than 20 times of rolling, pressing and folding, the rolled noodles don't mention how tough they are. With the delicious soup, it's delicious! This is the traditional craft of handmade noodles. Don't be afraid of trouble, please look at my production process, this is my ancestral craft
Production steps:
Step 1: choose 1000g medium gluten flour suitable for rolling noodles, mix in 3-5g salt, add 3-4 eggs, dissolve 5g sodium carbonate in 400ml water, slowly pour into flour, add and stir to make snowflake flakes. Then knead it into a hard dough; I knead it with Chen Style Taijiquan's twining strength technique. I must knead it thoroughly, cover it with a wet cloth and let it grow for 20 minutes.
Step 2: sprinkle some dry flour on the chopping board, roll the dough repeatedly with fists and palm roots, and press both sides of the dough flat.
Step 3: use the rolling pin to roll out the indentation one by one; turn it over and press it again. Because I couldn't buy a rolling pin in the Philippines, I had to use an ABS plastic tube wrapped with plastic wrap instead.
Step 4: sprinkle a layer of dry flour. By the way, wrap the dry flour with gauze to make powder. It's easy and even. Then roll up the dough with a rolling pin. Roll the dough and push it away with both hands to make it thinner.
Step 5: spread out the thick dough and make a powder again;
Step 6: roll up again, continue to repeat the previous action, push the dough to both sides to roll thin, and pat dry flour on each roll.
Step 7: roll up the dough, put down the dough with rolling pin in both hands, fold the dough, and press it open and thin with rolling pin.
Step 8: roll it up again and press it with your hand. The dough will become thinner and bigger, and you need to make powder. If the rolling pin is short, it can be cut into two pieces.
Step 9: take the powder, roll it up again, continue to push it on both sides, and finally the thickness of the dough is 2-2.5mm, and the whole thickness is the same! (ha ha, to continue this step is rolling wonton skin.)
Step 10: spread out and pat dry flour for the last time; roll it up again.
Step 11: hold the rolling pin in both hands and fold the thin dough to the chopping board;
Step 12: the folded width should not exceed 10 cm, so it is easier to cut with a knife.
Step 13: it's time to test the skill of the knife. Hold the knuckle of your left hand against the knife face and start cutting by hand! The thickness of noodles is between 4-5mm. (the professional noodle cutter is specially made, 35 cm long. My knife is for ordinary household use.)
Step 14: Look! My Dao Gong is not bad;
Step 15: grab the folded noodles in order, lift them up and straighten them. Center, bend and stack.
Step 16: Lao Wang's muscle roller is finished, uniform in thickness, just like the one cut by the machine. It's very strong!
Step 17: start to prepare noodles: first spread a piece of egg skin, roll it up and cut it into shreds; cut shredded meat, soak mushrooms and black fungus into shreds (black fungus can also be used), cut scallions and cabbage; cut shrimp whiskers, and wash small tomatoes (small tomatoes can also be used). Blanch the chestnuts and shell them.
Step 18: heat the oil in the pan, add onion, ginger and garlic powder, add shredded mushrooms and stir fry until fragrant, then add shredded meat, shrimps and chestnuts and stir fry; add a large bowl of boiling water, add proper amount of soy sauce, cooking wine, sugar, salt and pepper to taste, cover and boil, add a little chicken essence or monosodium glutamate, sprinkle a handful of scallion, and the spice soup is ready. (if you like spicy food, you can stir fry it with some bean paste and chili oil)
Step 19: put the spice soup into a large bowl.
Step 20: Boil the pan with water, add a little salt, add noodles and cabbage, continue to boil until boiling, add a little cold water, immediately pick up the noodles, put them into a bowl, and pour a large spoon of spice soup.
Step 21: put a little salt, soy sauce, oil, monosodium glutamate, scallion and bone soup in the bowl in advance, then pour in the noodles and mix well. According to personal preference, spare ribs noodles, three fresh noodles and braised beef noodles are optional.
Materials required:
Flour: 1000g
Shredded pork: 100g
Mushroom: 50g
Chestnut: 50g
Shrimp: 50g
Cherry fruit: 4-5
Cabbage: 1
Scallion: 1
Edible soda: 5g
Water: 400ml
Eggs: 4
Condiment: moderate
Note: when hand rolling noodles are boiling, be sure to add a little cold water after boiling and take them out immediately, which will make the tendons more elastic. The best way is to cook bowl by bowl. Don't cook many bowls in one pot. If it's too bad, it's not delicious.
Production difficulty: Advanced
Process: boiling
Production time: three quarters of an hour
Taste: onion
Chinese PinYin : Jin Dao De Shou Gan Jian Shui Mian
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