How do you make hand-rolled noodles to make them more flavorful?

My family's favorite hand-rolled noodles, rarely buy to eat, all do it yourself, if you have enough time to do more, the noodles in bags into the refrigerator freezer to save, eat and freshly made hand-rolled noodles as fragrant. If you are used to eating homemade noodles, you will never want to buy them again, and the flavor of the noodles is incomparable. Today we will share with you the practice of hand-rolled noodles, many people feel trouble, in fact, as long as you master the skills, you want to eat hand-rolled noodles can be done in minutes, learn never have to buy and eat.

Hand-rolled noodles need to prepare the ingredients: flour, eggs, salt, warm water

Specific method:

The first step: home flour don't do cake, bread, a hand-rolled noodles it. Basin with the right amount of flour, a small half spoon salt, this is what we are going to talk about today to add a little it, referring to the addition of salt, you can increase the gluten of the dough does not stick. Then beat an egg, this is the key to increase the toughness and smooth texture, add egg and do not add a big difference, so at home to do hand-rolled noodles, just add salt and egg. Take the right amount of warm water, be sure to use warm water Oh, while pouring and stirring, stirring until there is no dry flour, hand kneaded into a hard dough, basin mouth sealed with plastic wrap to rise for 30 minutes. Do hand-rolled dough must be adjusted to some hard, as the saying goes: soft noodle dumplings hard noodle soup, hard point noodles will be strong.

The second step: the dough to rise well in order to good, it kneaded smooth, pressed into a round cake, with a rolling pin rolled into a large sheet of dough. When you roll it out, you need to sprinkle dry flour while rolling so that it won't be easy to stick. Most people fail in this step of rolling because the bigger the dough is, the easier it is to roll it out unevenly and stick, so you need to sprinkle dry flour often.

Step 3: Fold the rolled-out dough over and cut it with a knife to make noodles, the width of which is cut according to your own taste, and which I personally find slightly wider and more chewy.

The fourth step: cut the noodles must be sprinkled with a layer of dry flour before pulling up, which is the key to not sticking, do not sprinkle flour, pull up easily into a pile of a pile, resulting in the failure of the hand-rolled noodles. The main thing to do hand-rolled noodles is to often sprinkle dry flour, as long as it does not stick to ensure that all can be done successfully.

The fifth step: the good hand-rolled noodles to shake vigorously, so that the dry flour evenly spread out, the noodles on the finished, root and root clear and strong, every time you do hand-rolled noodles son can eat two big bowls, that is a fragrance. Cooking noodles when the water must be added enough, only more can not be less, and cooking dumplings is the same reason, the water is easy to cook into a pot of paste. After the water boiled into the noodles, each open pot to point a bowl of cool water, a *** point two cool water three open pot, the noodles are cooked, fish out of the cool, to ensure that the noodles Q elastic smooth.

Owners do hand-rolled noodles at home, and noodles with a little bit of it, noodles tendon smooth, the more you eat the more addictive, it is salt and eggs. Look at the beef noodles I made is not super appetizing, the flavor is absolute, 100 times better than the ramen hall to do, the main thing is that the noodles are super smooth, so the delicious noodles must be the noodles to do well.