How to make handmade noodles delicious?

Raw materials:

Wash the gluten water, let it stand for precipitation, and skim off the clear water to obtain thick flour water, about 1.5 liter, 5 grams of fast-growing yeast, or an appropriate amount of old flour water and 1/4 cups of olive oil.

Noodles seasoning:

Rice vinegar, blended with Chili oil, oil pepper granules and salt, added with star anise, pepper and fennel, boiled into salt water and celery leaves, blanched, cut into shreds and mung bean sprouts, and cooked.

Exercise:

1, gluten washing water accelerates yeast to stir evenly and make it ferment. One day and night in summer, up to three days in winter. Just wait until it bubbles on the surface and tastes slightly sour;

2. Brush the non-stick pan with oil and heat it. Scoop a proper amount of fermented flour water into the pot and stir with a wooden stick. When the dough is gelatinized and sticky, wipe it hard and quickly until the dough is all on the stick, and knead it by hand.

3. Take the cooked dough to the glass chopping board while it is hot, and quickly roll it into a thin and even dough;

4. Steam the dough in a steamer for seven minutes until cooked;

5. Let the steamed dough cool and put oil between the dough to prevent adhesion. Take 2-3 slices, cut into wide strips, add salt water, Chili oil and rice vinegar and mix well;

6. Put the mixed dough into a bowl;

7. Put mung bean sprouts and celery leaves;

8. Add oil and spicy seeds;

9. Stir well.

Tip:

Don't be too spicy to make pepper, so as not to drown out the aroma of noodles.

The practice of oil pepper:

Raw materials:

Dry Chili powder, oil.

Exercise:

1, if you want to have dried Chili powder, you can also go to the supermarket to buy a packet of Chili powder to make it! You can also go to the market to buy this kind of bulk dried Chili powder with visible particles. Personally, I think this dried Chili powder is more natural and simple! Divide the dried Chili powder into two equal parts;

2, hot oil pan, put a little more oil, wait until the oil starts to smoke a lot (about 70 degrees), pour the oil into the pepper bowl, because the oil temperature is very high, you must not burn it, you can also wipe off the water with a spoon and scoop it into the bowl. At this time, the oil pepper is just fragrant, and the spicy taste is not particularly strong;

3. When the oil is a little cooler, according to the spicy degree you eat, put the other half of dried Chili powder into the oil pepper that has just been oiled. If you don't eat spicy food, put a spoonful, if you are pepper superman, put a few more spoonfuls, or put all the rest;

4, we put three spoonfuls, and then stir well! If you have white sesame seeds, you can also add some to them, which is more fragrant. Forget it if you don't have it! This fragrant and spicy oil pepper sea pepper is made!

This kind of oil pepper is essential for you to make spicy cold salad in summer, and eating noodles is also essential! For example, saliva chicken, spicy chicken nuggets, cold mixed three silk, cold eggplant, cold noodles and so on!

I hope you will be satisfied with my answer!