How to make handmade noodles

400g of flour, 3g of salt and 200-220g of water.

working methods

1, add salt to the water, stir well, then pour the water into the flour and knead it into a dough with smooth surface (don't add all the water at once, pour most of it first, and then decide whether to continue adding water according to the dough situation). You'd better stir the dough a little harder.

2. Put the dough in a container, cover it and stew for one hour. Can be placed in the freezer, noodles will be more gluten.

3. Take out the dough and knead it repeatedly on the chopping board for as long as possible. The labor paid must be in direct proportion to the reward received.

4. Sprinkle some fine noodles on the dough, roll the kneaded dough into a round cake shape, then roll it into an oval dough piece, and roll the dough piece back and forth on the rolling pin to make the dough thinner and thinner. It is best to repeat this operation at different angles in the middle.

5. After reaching the required thickness, spread the dough sheet and sprinkle some fine noodles.

6. Fold the dough sheet and cut it into thin strips with any width.

7. After cutting, shake the noodles out and spread them flat, then sprinkle some fine noodles to prevent adhesion, air them for an hour and cook them.

8, boiling water pot, handmade noodles are better to cook, just cook it, plus the favorite halogen, delicious!

material

300g flour, 3g salt, 200ml carrot juice, half carrot, 3 mushrooms, pork tenderloin 1, a little green pepper, cooking wine 1 teaspoon, a little soy sauce, a little soy sauce, a little sugar 12 teaspoons, a little pepper and a little water starch.

working methods

1. 300g of flour, 3g of salt and mix well. Prepare more corn flour and spread the fine flour to prevent sticking.

2. Beat 200ml carrot juice with a blender, and any other vegetable juice will do. Prepare 200ml first, and there will be a little left after eating noodles. Both warm water and cold water will do. Warm water and finished noodles are easy to roll, cold water and finished noodles are difficult to roll, and noodles are always pulled back. Water consumption should be well controlled, and it should be hard rather than soft. Keep your face and back, basin and hands clean.

3. Let the mixed dough stand at room temperature for 30 minutes, and remember to cover it to prevent dry skin. The dough that can't be used can be wrapped in plastic wrap and stored in the refrigerator, which will be particularly strong when used next time.

4. Put the baked dough on the chopping board, roll out the dough bit by bit, roll it evenly and thinly, and spread fine noodles while rolling to avoid sticking. After rolling, fold the whole dough layer by layer and cut it into noodles of any width with a knife. It is not advisable to cut it too thin.

5. Just open the cut noodles at last.

6. Put the noodles in the boiling water pot, and you will find that they are very cooked. Once you open the pot, they will be cooked, and then they will be too cold.