How to make noodles with noodles

1 Put flour, salt and edible alkali into a basin and inject water for 2~3 times (the water temperature should not be higher than 5℃ at room temperature). At this time, the flour will be in a lump or flake shape, and it will be fully stirred in one direction with your fingers. Press it repeatedly with the palm of your hand, and all the water and loose noodles will be rubbed together. Continue kneading until "the face, basin and hands are smooth" 15

2 Cover the mixed dough with a damp cloth or plastic wrap and let it rise for 30 minutes.

Sprinkle some fine noodles on the chopping board, and knead the dough on the chopping board for 10 minutes. Squeeze the dough with a rolling pin and roll it out.

Sprinkle some thin flour on the surface of the bread, roll it up with a rolling pin and roll it out slowly while changing the direction of the roll. Try rolling it into a thin big dough, round or rectangular.

5 Touch by hand to see if the dough thickness is even. If there is a thick part, roll the dough into a uniform thickness with a rolling pin.

6 Fold the dough sheets, and to avoid sticking together, sprinkle a thin layer between the dough sheets.

7 With a completely dry sharp knife, cut it slowly in a straight way, evenly and arbitrarily.

Sprinkle more fine noodles on the cut noodles, then gently stir the noodles until the roots are obviously not adhered to each other. Lift the noodles and shake off the excess fine noodles.

9. Bring the water to a boil, add a little salt, and add noodles to cook.

The purpose of adding salt and alkali to dough is to increase the toughness of noodles and make them taste stronger. Of course, you don't have to add salt and alkali.

Although the cut noodles can be put into the pot immediately, if there is enough time, they will be left for 30 minutes to dry slightly, and the cooked noodles will taste better.

Because everyone likes noodles with different hardness and water absorption, the amount of water should be adjusted by themselves. The usual ratio is 4 parts of flour and 1 part of water. If you like gluten, you can also use 3 parts of flour and 1 part of water.

After mastering the method of rolling noodles, you can play freely, such as adding vegetable juice to make colorful noodles, or cutting them into various thicknesses and widths.

Noodles are best cooked while eating. If it is rolled a lot, it can also be put in a fresh-keeping bag and stored in the freezer of the refrigerator. There is no need to thaw before cooking.