Method and steps of making dough sheet

1 Flour is made into snowflakes with warm water. It is best to stir by hand, which is more uniform. )

Add a proper amount of water and mix well with chopsticks. It looks wet and sticky. )

3 Knead into a ball again. It feels sticky, and so does the edge of the basin. Don't add flour at this time, or the wet surface will be uneven. )

Knead for a while and naturally absorb all water, face light, basin light and hand light.

Noodles are ready, cover with plastic wrap or wake for 30 minutes.

Step 2: Wash your face.

1 Add cold water to the bowl.

Knead in water until all the starch in the flour is washed away. In addition, prepare a big basin and pour the washed flour water into the big basin.

Wash it to this extent (the water is basically clear), wash it twice again, and pour out the water washed last time.

Wash gluten and soak it in cold water.

Wash the flour out with water, put it in an indifferent place and let it stand for at least five to six hours.

After settling, slowly pour out the clear water on the top (don't move the basin when pouring, just connect a basin below), and the rest can be made into dough.

Step 3: Make dough.

Heat the 1 pan, brush it with a little oil, pour in a spoonful of flour and water, and mix well (like pancakes) until it bubbles and the edges are slightly rolled up. Take it out.

Look, it's thin, but it's only a semi-finished product. Repeat the above actions and bake all the flour and water (I left some for other purposes).

Overlap them, then steam them in a steamer 10 minutes, and it's OK.

Step 4: Eat.

Mix some shredded cucumber and mung bean sprouts, add seasoning water, salt water, Chili oil and vinegar (if you like garlic, you can add some garlic mashed with oil). Fufeng dough has a unique charm and is deeply loved by local people. Green vegetables, white skin, red and spicy oil, have a look, full of color and fragrance, attractive; Smell it, rich and refreshing, delicious; Eat, it's spicy and fragrant, and your mouth is full of saliva. Adults and children have sweat on their heads and oil on their lips. Pepper Pepper is full of joy in my heart, and my face is as bright as a flower.

First, prepare a big pot. Pour a proper amount of flour into the pot and add cold water according to the ratio of 1: 3. Then it depends on your physical strength and endurance-rub your face hard for a long time until it becomes muddy. Then there is manual labor: rolling noodles. Take a piece from the kneaded dough and roll it as hard as possible (usually round at the end) until it is rolled into a 2-3 mm thin sheet. After all is rolled out, you can steam it in the pot. Generally, it's ok if the dough becomes transparent.

Hanzhong rice noodles are made of high-quality rice which is abundant locally. Rice is washed, soaked and ground into pulp in advance. Then oil the special basin, pour a proper amount of rice slurry, and steam it in boiling water for a while. Take out the basin, soak it in cold water a little, rotate the chopstick head along the pot and buckle it backwards, and a white and soft dough will be ready. This method is often used in families. The purpose of a little soaking in cold water is to separate the dough from the pot. If there is no adhesion, it is not necessary.

When steaming in the steamer, you can make multiple pieces of dough at a time, scoop a proper amount of rice paste in each layer of drawer cloth, spread it out and stack it in the steamer. Usually cook for 2-3 minutes. This method is often used in noodle restaurants.

Apply a little cooked oil to the dough to prevent adhesion, fold it and cut it into strips with a knife. Hot dough is steamed, cut and eaten, generally cut wider. Cut it carefully when it is cold.