Chinese Food
Bamboo noodles [simple steps to make traditional noodles]
(709763 views)![Bamboo noodles [simple steps to make traditional noodles]](https://cp1.douguo.com/upload/caiku/9/f/f/yuan_9ff5e37bfdd4c84be6de6abd298bbecf.jpg)
The modern method can also keep the elasticity and taste of noodles. I believe it can save you a lot of time and energy. This method is the most suitable operation for your family. Zhusheng noodles is a kind of pasta which is made by pressing Zhusheng (big bamboo pole) into noodles and yuntunpi. It looks simple. But every link is very particular. The selected bamboo rise is too large. The pressed pasta is moderately hard and soft; too thin will make the noodles inelastic. Generally, after the surface is rubbed by hand, press for 1.52 hours with bamboo lift. The whole egg noodles are made of duck eggs and noodles without adding a drop of water. The noodles are smooth, tough and tasty. The other is half egg noodles. Mix duck eggs with a certain proportion of water. The noodles are smooth, delicious and delicate. A friend with a toaster at home can make full use of his own toaster. The toaster and the dough are not lost to the dough with hands; only eggs and water are needed
Cooking ingredients
Cooking Steps
Step1:Weigh the flour.
Step2:Wash the shell of duck egg.
Step3:Then put it into a bowl and beat it up evenly.
Step4:Put the weighed flour into the bread bucket. Add salt.
Step5:Pour in the broken duck eggs.
Step6:Put the bucket in the toaster.
Step7:Start [mixing procedure II] for 33 minutes. When the toaster and noodle are 5 minutes later, pour in warm water to continue mixing until the end of the procedure.
Step8:At the end of the procedure, cover the dough with plastic wrap and let it wake up for 30 minutes.
Step9:Prepare the blender and some dry powder.
Step10:Cut the dough with a knife and sprinkle a little dry powder on it. This can prevent the dough from sticking in the mixer when pressing.
Step11:Flatten the dough sprinkled with dry powder with the palm of your hand and put it into the press. Adjust the thickness of the third gear to press the dough into thin sheets.
Step12:This step can be repeated 23 times, i.e. the first time the dough is stirred, overlapped, sprinkled with some dry powder, and then put it into the dough press to continue to press into the dough. This can make the dough more smooth and tasty.
Step13:The pressed dough can be put into the cutting machine and cut into the wide or thin noodles that you like.
Step14:The cut noodles should be sprinkled with dry powder to prevent the noodles from sticking together.
Step15:Finished product.
Step16:Finished product.
Step17:Finished product.
Step18:Finished product.
Step19:Finished product.
Step20:Finished product.
Cooking tips:(optional) 1. If it is found that the bread machine is not easy to stir when mixing the noodles, pour in a few drops of cooking oil to help stir and slide. 2. The moisture of the dough should not be too much. The dough must be dry and not wet. 3. Duck eggs must be at room temperature. If they are refrigerated, they must be taken out at room temperature in advance. This will prevent the flour from hardening in the process of blending. 4. The dough can be cut into noodles at a time or ground into noodles with a noodle grinder. The surplus noodles can be sprinkled with dry powder and put into a fresh-keeping bag and put into the frozen storage. When the water is boiling, just put it into the pot. 5. I usually mix the dough and put it into cold storage before it is ground into noodles the next morning. There are skills in making delicious dishes.
