Mom's mastery, homely hand-made noodles, soft and vigorous

Original title: Mom's masterpiece, home-made hand-made noodles, soft and vigorous

To be honest, I think it's so difficult to roll the dough by hand. It seems that it can be done to thin the dough, but watching the dough roll on the rolling pin, press and roll it while pressing it. There is a degree of relaxation, the thickness is uniform, and the rhythm of weaving is very difficult. Pure technical work cannot be done in a day or two. My mother often eats noodles by hand, but when she sees her making noodles, I always feel that this craft is precious, so I still have to record it and learn it slowly. The hand-rolled noodles are soft and firm, which fits well on the stomach, with a homely taste and exceptionally beautiful.

[Homemade noodles by hand]

Ingredients: 250 grams of flour, 70 grams of water, 3 grams of salt, 1 small rub for alkaline noodles, appropriate amount of meat

Ingredients: 1 small green onion, a little coriander, 15 ml light soy sauce, 10 ml dark soy sauce, 3 g salt, appropriate amount of broth, a little sesame oil

Method: 1. Take flour and put it in a basin, and add salt and alkaline noodles.

2. Pour the water in portions, and stir into noodles with chopsticks.

3. Then knead it into a smooth dough and let it stand for a while.

4. Take a longer rolling pin, squeeze the dough, and then roll it round and thin.

5. Sprinkle some dry powder on the surface of the dough, roll it up with a rolling pin, press and roll it while pressing it.

6. After each roll, change the direction of the roll, roll it out slowly, and roll it out as thin as possible.

7. Fold the dough in half with a rolling pin several times and place it flat on the chopping board. Pay attention that the edges are not even, the narrower the fold, the less it is easy to cut.

8. Then use a knife to cut the noodles into evenly wide and narrow noodles, then sprinkle the flour and shake them to prevent sticking.

9. Sprinkle all the noodles with dry powder again, shake well and place in a dry place, cover with a layer of plastic wrap for later use.

10. Add broth to the pot, cook the noodles, add light soy sauce, dark soy sauce, and sesame oil for color and flavor.

11. Slice the cooked meat in advance, cut the green onion and chopped green onion, and cut the coriander into sections.

12. The cut slices of meat can be put directly into the noodles, or after a little bit of oil, add the chopped green onion soy sauce to cook. Remove the noodles, add the soup and meat slices, and garnish with chopped green onion and coriander.

olivia food record:

1. Roll out the noodles as thinly as possible, and sprinkle some dry powder while rolling.

2. The cut noodles are dusted and shaken at any time to prevent adhesion.

3. When boiling the noodles, add some broth or water after the noodles are boiled, so that the noodles will be crispy.