Chinese Food
Noodles
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I like to eat the hand rolling noodle made by my mother. But now I can't do it without the unrestrained large panel at home. When I was a child, my aunt bought a hand-operated noodle machine. My mother thought that the machine was not as strong as the hand rolling. So my mother has insisted on hand rolling till now. Now I'm a family outside. Every time I roll noodles, it's not enough place. I'm tired. I can't help but lose a press. It's time-saving and labor-saving
Cooking ingredients
Cooking Steps
Step1:There is no mixing. The amount of flour is controlled by the number of people and the amount of food. The salt is usually twice as much as the alkali, but it is OK if you don't want to add the alkali. The salt must be added to make the noodles stronger and not easy to break. As for this amount, I haven't measured it. The one who scoops flour at home is the gourd ladle given by my mother. One scoop of flour needs two spoons of salt and one spoonful of alkali (spoon for soup). At the beginning, I also think there's too much salt. What my mother said to me. I tried it once. It's true that it's continuous. It won't be salty. The problems of flour and noodles are good according to their own experience and habits. But the noodles should be a little harder. My mother taught me the soup of soft noodles, dumplings and hard noodles. The soup here refers to noodles. The noodles can be rolled out after waking up for a while. I use a dough press to cut them into pieces, press them repeatedly, and finally press them into noodle
Step2:The pressed noodles can be boiled in the boiling water pot for three times. I don't care about too cold boiled water. It's all cold water. That's what I ate when I was a kid. Today's cooking is fried sauce. Our fried noodles are always made by my husband. I don't have a say. When I'm a child, I'll eat the noodles. I'll choose the brine. Any tomato, egg, bean, clam can do it.
Cooking tips:There are skills in making delicious dishes.
