The secret of bean noodles and noodles

"The south and the north have always had obvious regional characteristics. Haila, also known as He Lou and Helao, is an ancient pasta, which is quite traditional in northwest China. It is pressed by a special tool "sea broaching machine" (it can't be called "sea broaching machine" at home now, but a manual dough pressing machine). Today's bean noodles are all fine coarse grains, usually mixed with half of soybeans and wheat flour, which tastes more energetic and smoother. The snack bar across the street will have this, especially the one that sells early, and a small dish of sauerkraut is free. Haha, don't forget, you can't eat bean noodles without old vinegar. "

A gadget for pressing music and harmony

2. Use this round die with coarse eyes (generally, fine eyes are not needed for pressing).

3. Prepare chopped green onion, coriander, garlic, Chili oil and sauerkraut (this is pickled with cabbage and Chili two days in advance).

There's beef stew at home, so I'll be the marinade for noodles.

5. Add dried bean curd when heating beef, and it is perfect to eat bean noodles.

6. Half of the bean flour and half of the wheat flour, stir evenly with a shovel, and stir while pouring water.

7. Use your hands, neither too soft nor too hard, just softer than jiaozi. Wake up for about 20 minutes

8. Grab a piece of dough and knead it into a cylinder.

9. Insert it into the die cavity of the manual dough press and screw on the coarse hole die.

10. Let's boil the water. Turn the spindle on the small dough press to squeeze the dough into the pot. Remember to pick the noodles with chopsticks, and don't let the noodles stick to the bottom of the pot.

1 1. All right, bowl, beef tofu, chopped green onion, coriander, pickle, garlic, Chili oil and vinegar.