Homemade noodles, how to make noodles more powerful?

When cooking noodles, first pour some water, then turn the hand in the basin in one direction, fry the noodles into noodles, and then add some water to continue frying, so that almost all the noodles in the basin are fried into noodles with water, and then live together. The dough used for pressing should not be too soft, otherwise it will stick to the dough press. Hang the live noodles in the air and knead them again for about ten minutes, and the noodles will be smooth. Cut the dough into small pieces, knead it smoothly, roll it to a thickness of one centimeter, and then go to the dough press. Make it thick first, then use thin pressure. That's all. I think you will. Press the dough well. 1. Spend more time, wake up once, rub once, preferably two or three times.

2. Grab it hard. You have to do this several times and you'll know for yourself. 3. Don't sprinkle too much flour when pressing dough, just don't stick to the dough press. If the pressed long noodles must be stacked together, put enough flour between them to avoid sticking together. When the noodles are finally pressed, there should be more flour. Just don't let the noodles stick together. If you drink too much noodle soup, it will be burnt and the noodles will not smell good.

Handmade noodles

Five steps

Step 1: Mix the dough.

Practice: Add an egg and 1.5g salt to a catty of flour.

Tip: Usually mix flour with cold water, and mix flour with warm water when the weather is particularly cold. Don't add water to the flour at once, just add water slowly and knead the flour together.

Step 2: Knead the dough.

Practice: When kneading dough, grasp the moisture in the dough until the hardness is moderate.

Tip: After kneading the dough, you can cut it with a knife. If there is no raw flour, the dough is kneaded. If you are not in a hurry, you can also wrap the kneaded dough in a plastic bag and wake it for 5- 10 minutes.

Step 3: Roll the dough.

Practice: Use both hands evenly when kneading dough. After the dough is rolled, roll it from front to back with a rolling pin, which is quick and easy. In order to prevent the rolled dough from sticking to the chopping board and rolling pin, you can sprinkle some flour on the dough at regular intervals.

Tip: When rolling the dough, the edge of the dough sheet is easy to be thick. Just roll the edge with a small rolling pin. Reminder: the dough slices must be rolled equally thick, so that they will be cooked together when put into the pot.

Step 4: Overlap the surfaces.

Practice: Roll up the rolled round dough pieces with a rolling pin and stack them layer by layer. Tip: Don't stack it too wide. You can measure it with a kitchen knife at home. The width of the stack should not exceed the width of the knife, so you can cut the plane.

Step 5: cut the plane.

Practice: first sprinkle some flour on the folded noodles, and then cut the noodles with a "push-pull" knife to make the noodles as wide as leek leaves. The so-called "push-pull" cutting method means that the knife should be forced from below, then cut forward along the force, and then pull back on time.