Preparation formula of miscellaneous grains noodles

Noodles are one of the food in China, with a long history and wide distribution. Noodles are easy to cook, and can be made into salty noodles, sweet noodles, spicy noodles, milk, eggs, tomatoes, cocoa and other colors by adding different seasonings according to everyone's taste and local habits. They can be cooked, steamed, fried, mixed and other cooking methods, so they are very popular with consumers. There are also many local traditional products, such as Longxu Noodles in Fujian, chessboard noodles and hollow noodles in Jiangsu, Wonton Noodles in Daoxiao Noodles in Shanxi and Wonton Noodles in Zhejiang, which have their own characteristics and are well-known throughout the country.

Handmade miscellaneous grains noodles

Handmade miscellaneous grains noodles are the staple food at home. The main raw material is noodles; The main process is boiling, and the production is simple. If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.

Raw material of handmade miscellaneous grains noodles: flour.

Handmade miscellaneous grain flour ingredients: soybean flour, buckwheat flour, Chinese cabbage, lion head.

Handmade miscellaneous grains noodles seasoning: edible oil, salt, monosodium glutamate.

The method of making miscellaneous grains noodles by hand;

1. Prepare proper amount of soybean flour, buckwheat flour and flour;

2. Add a proper amount of warm water to make it, knead it into dough, and let it stand for 20 minutes;

3. Prepare the tools for making noodles;

4. Wrap the dough and tighten it;

5. Boil the water in the pot, twist the handle of the noodle tool and put the noodles in the pot;

6. After boiling for a few minutes, add Chinese cabbage and lion head, add seasoning, and take out the pot when the cabbage leaves are seven ripe.

How to make noodles In China, there are roughly three ways to make noodles:

1. stretching method: the fully cooked dough is repeatedly stretched into noodles. This method is mostly manual operation, with strong experience and strict requirements on flour quality and ripening. Many famous noodles, such as Longxu Noodles and hollow noodles, belong to this category.

2. Rolling method: Roll the dough repeatedly or into pieces, and then slice it. Generally, fresh Daoxiao Noodles sold in bulk belongs to this category. After drying (or drying), cutting and packaging, it becomes dried noodles (named after hanging wet noodles on bamboo poles to dry). Maturity of dough and drying conditions of noodles are important production factors that affect the quality of dried noodles.

3. Extrusion method: the dough is put into a die and extruded into strips from the die hole. This kind of noodles, also known as "Lehe", tastes very hard.

This method is often used to make noodles by mixing coarse grain flour or all coarse grain flour with wheat. Organic pressure and small-scale manual pressure. The noodle extruder used in Yan 'an City, northern Shaanxi Province has high pressure, and the temperature of noodles increases during extrusion, and the finished products can reach semi-cooked state, so the coarse grain noodles made are elastic. In the process of noodle forming, the methods of making noodles are different. In addition, the important link to show the characteristics of noodles is to add auxiliary materials, especially in the famous Lamian Noodles, where a proper amount of salt or baking soda is usually added.

Is it exciting to see the above practice? Then do it quickly. Warm reminder, don't choose the lion's head too big, it's easy to cook. Don't stay in the pot for too long, otherwise it will turn yellow easily; If you don't have a lion's head, you can also use meatballs instead. Noodles can be eaten by most people. People with damp heat should not eat noodles. I hope you have learned all the above methods.