Hello dear readers, thank you for reading the food articles I shared. I share my experience with you. What I want to share with you today is: "When making hand-rolled noodles, you only add water to the dough. I will teach you the secret recipe. Smooth and chewy, highly nutritious and delicious! 』

Summer is here, and many people like to eat cold noodles and mixed noodles. They are simple to make and taste very refreshing. They are more delicious than big fish or meat. My family has been eating cold noodles a lot recently. Is it delicious? On the one hand, it’s the sauce, and on the other hand, it’s the noodles.

When it comes to the most delicious noodles, it must be hand-rolled noodles. It has smooth texture and is incomparable to dried noodles. However, making hand-rolled noodles is a technical job. Without three to five years of practice, it is impossible to make it. If you want to make hand-made noodles delicious, there are two key points. One is kneading the noodles, and the other is "rolling"!

Many people make hand-made noodles that are not delicious because they do not do these two aspects well. Today I will teach you how to make delicious hand-made noodles.

I learned this method from my second uncle who is a chef. He likes to eat noodles and often makes hand-rolled noodles at home. He never adds water when kneading the noodles. It is chewier and more nutritious than noodles made in restaurants. Friends who like to eat will appreciate it. Learn it.

【Secret hand-made noodles】

Prepare flour, eggs, and salt.

1. When making dough, the ratio of flour to eggs must be well controlled. It is most appropriate to add 4 to 5 eggs to one pound of flour. Egg liquid is rich in water and can be used to mix noodles instead of water. One egg is about 50 ml, and 4 to 5 eggs is 200 to 250 ml, which is exactly the same as a pound of noodles. As the saying goes, "soft noodles make dumplings but hard noodles". The hand-rolled noodles should be harder, and adding 4 eggs is enough.

2. Crack the eggs into a bowl and stir into egg liquid. Pour the flour into a basin, add 5 grams of salt, pour in the mixed egg liquid, stir into dough and knead into a smooth dough, cover it with a basin, and let it rest for half an hour.

3. The risen dough has fully absorbed water and become softer. Sprinkle some dry flour on the cutting board, put the dough on it and knead it. Before rolling out the dough, knead it with your hands for 5 minutes to make it chewier.

4. After kneading it smooth, flatten the dough, roll it into a thin sheet of dough with a rolling pin, sprinkle some dry flour on the dough, and then roll it on the rolling pin.

5. When rolling the dough with a rolling pin, remember the technique. Press down with both hands while rolling the rolling pin forward, then take it back and roll again. After rolling for 2 minutes, spread out the dough, sprinkle some dry flour on it, roll it up and continue rolling.

6. Follow this method and roll out 5 times repeatedly until the dough is evenly thick and thin. The dough is ready by hand. Some people like to eat thick, and some people like to eat thin, but generally it is 2 mm thick, which has the best taste. If it is too thick, it will not be cooked.

7. Fold the rolled out dough like a fan, then cut it into long strips of even thickness with a knife, shake it up with your hands, sprinkle some dry flour on it, and mix it with your hands. Let the noodles be coated with a layer of dry flour so that they won't stick easily.

When making hand-rolled noodles, some people add alkali and others add eggs, but none of them are right. The chef will teach you the correct way to make hand-rolled noodles. The noodles will be smooth and delicious! Noodles are indispensable in the daily diet of people in many places. Steamed buns, noodles, etc. made with noodles can be eaten as staple foods. They are nutritious and healthy. Noodles, in particular, are very popular among the public. Of course, how to make noodles It is also rich and diverse. Ramen, hand-rolled noodles, pulled noodles, etc. are all good choices. However, among the many ways to make noodles, I personally prefer hand-rolled noodles. Hand-made hand-rolled noodles are smooth and delicious. , and many people always like to add alkali and eggs when making hand-made noodles. In fact, these are not needed. In fact, making hand-made noodles at home is not troublesome. As long as you master the tips, you can make it in just a few simple steps. It can be made well. It tastes like the hand-made noodles made by my mother when I was a child. It has a chewy texture, a rich aroma, and is nutritious and healthy. You can eat the noodles you make yourself with confidence. There are no additives, so you don’t have to worry about additives. You can make more and store it in the refrigerator. It can be eaten for a few days. You can also learn how to make it for your family. I will share the method below:

Hand-rolled noodles

Ingredients preparation: high-gluten flour or all-purpose flour, water, salt,

How to do it:

1. To make noodles, you must first knead the noodles. Put the flour into a basin, put a small spoonful of salt into the water, add salt when kneading the noodles, and the noodles will be strong. Stir the salt to melt, and pour in the water. Pour into the flour, (don’t add all the water at once, pour most of it first, and then decide whether to continue adding water based on the condition of the dough) When adding water, use chopsticks to stir slowly, use chopsticks to stir into a flocculent shape, and knead into Smooth dough, and the dough should be harder to prevent air drying, cover with plastic wrap and rest for 30 minutes.

2. After the time is up, take out the dough and knead it repeatedly on the chopping board. Knead it for as long as possible to make the noodles stronger. Sprinkle some thin dry flour on the dough and the cutting board, roll the kneaded dough into a round cake shape, and sprinkle some flour at any time when rolling out the dough to prevent it from sticking.

3. When the dough is rolled out to a certain extent, roll the rolling pin into it, wrap it tightly with the dough, and push the roll out repeatedly with your hands. Then change the direction and roll it out again. Do this several times until the dough is fully rolled out and thin.

4. After rolling it into a large dough, sprinkle some flour and spread the flour evenly to prevent the noodles from sticking when cutting.

5. Then fold the large dough piece forward and backward to about 10 cm wide, and cut it into equal-width noodles according to your preferred width.

6. Sprinkle some dry flour on the cut noodles and shake them out so that the noodles will not stick together. When cooking the noodles, boil the water in the pot. The noodles will cook better when rolled by hand. They will be cooked as soon as the water boils. Take it out and top it with your favorite marinade or toppings. If you make a lot of noodles, divide them into several portions, put them in a plastic bag or crisper, and freeze them in the refrigerator. You can eat them as you go. There is no need to defrost them when cooking.

Summarize:

1. The best flour for making hand-rolled noodles is high-gluten flour, followed by medium-gluten flour. Low-gluten flour is not suitable for hand-rolled noodles. When high-gluten flour is used, the noodles are the most chewy and delicious. Adding salt can make the noodles stronger. You can also add eggs to increase the chewiness of the noodles.

2. When rolling out the dough, use even and greater force to roll out the dough. Keep opening, rolling, and changing directions in the middle of the roll. Try to make the dough uniform in force and even in thickness. You can spread it in the middle. Add a little flour to prevent sticking.

3. The dough for making noodles should be slightly hard. After it wakes up, knead it repeatedly on the chopping board. Knead it for as long as possible to make the noodles stronger.

4. When making hand-made dough, kneading is very important. When kneading, there is no need to add eggs or alkali. Just use flour, water and salt. Dissolve the salt with water, and then slowly pour it in. Add flour and knead the dough. The hand-rolled dough made in this way will be particularly chewy and smooth;

5. After the dough is kneaded, it must be relaxed well. After the dough has risen, the hand-rolled dough will be softer and taste delicious;

6. When rolling out the dough with a rolling pin, be sure to sprinkle some dry flour on the dough. This can prevent sticking. If the finished noodles cannot be eaten at once, you can sprinkle some dry flour on them and put them in a fresh-keeping bag for freezing. Save it and just cook it the next time you eat it.