How to make braised noodles delicious

If a bowl of Huimian Noodles is delicious, the most important thing is that it is soft and tough, pulled up like a rubber band and swung up like a ribbon. Today, I will share with you the basic dough mixing skills and formula of the emblem, the authentic Henan method, so that you can enjoy the authentic Henan flavor at home.

Hui mian; Huimian Noodles; Braised noodles

Step 1: Mix the dough.

To make rice flour, you need high-gluten flour or special flour for rice flour. Pour the flour into a basin and add a pinch of salt, not so much, just a little.

Step 2: Knead the dough.

Stir the flour with warm water, and we will slowly stir it into flour wadding, so that the flour wadding can form a ball in our hands.

Then knead the dough into dough. Knead the dough several times, for a few minutes, wake up for a few minutes, knead it for a few more minutes, wake up for a few more minutes, and repeat it three times. This is called three rubs and three awakenings. When kneading the dough in this way, the dough will be more compact and the taste will be stronger.

Step 3: blank making.

Wake the kneaded dough for a few minutes, then knead it into strips, then pull it into uniform dough by hand, and knead all the dough into strips.

Then layering, rolling into a rectangular patch, and finally pressing it in the middle of the patch with a rolling pin to facilitate the Lamian Noodles behind.

Take a flat stainless steel plate of Sheng Hui rice noodles and brush the bottom of the plate with vegetable oil to prevent the rice noodles from sticking to the bottom of the plate. Let's stretch the dough sheet just rolled by hand and put it flat on the stainless steel plate. Finally, brush a layer of vegetable oil on the dough sheet evenly to avoid adhesion between dough sheets or air drying and peeling.

Step 4: Noodles.

Make all the dough sheets according to this method, and finally cover them tightly with plastic wrap and wake them up for more than two hours.

Lamian; Ramen

After two hours, take out the baked dough pieces, hold the two ends of the dough pieces with your hands, hold the little finger against the dough pieces, first pull them away from the middle, and then extend the strength to the two ends to make the thickness consistent. Just shake it off, and shake it a few times if you like thin food.

Let's have a look after the dough is pulled out. When we made dough, we pressed it in the middle of the dough, and now it is easy to tear it into long strips from the pressed place.

Step 6: Cook the noodles.

The dough we made is bigger. Two pieces can be made into a bowl, which usually takes more than a minute to cook. The noodles are cooked in the pot until they are almost transparent, and there is a little hard heart in the middle of the noodles, so we can take them out.

When eating, add a little boiled bean curd skin and vegetables, or put vermicelli, kelp and the like according to your own preferences, and finally pour mutton soup, which is the authentic Huimian Noodles in Henan.