Chinese Food
Homemade hand rolled noodles
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I don't like noodles, but I like to roll them out by hand. It's soft in my mouth. It's chewy. But the noodles I sell are afraid of glue and preservatives. So I make them more reassuring. I choose Haokang granule powder. This flour is more suitable for novices like me. Because it's not sticky. It's good for noodles. And it's nutritious. It's chewy but crispy. It's suitable for lazy people like me. It's also suitable for old people People and children
Cooking ingredients
Cooking Steps
Step1:First, beat the eggs into a bowl. Add a little salt. Mix well. Pour Haokang grain flour into the container. Then pour the eggs into the flour. Stir into snowflake shape (this flour is used to fry the chicken to absorb water, so it's good to mix
Step2:Start kneading. Knead into eggs, water and flour. Mix the flour into dough. (because the particles are not sticky. Don't doubt if there is less water. Follow the feeling...)
Step3:Cover with plastic wrap. Keep still for 20 minutes. Take it out. Knead again. Knead until it is even. Cover with plastic wrap. Keep still for 30 minutes.
Step4:Roll the dough into a piece about 3mm thick. Spread a layer of dry flour. Fold. Fold the dough layer by layer. Don't fold it too wide. The width of the fold should not exceed the width of the knife, so as to cut the surface. You can cut it according to the width you like. Cut it out. Sprinkle some flour. Lift up the middle part of the noodles. Shake gently to prevent sticking.
Cooking tips:Don't add all the noodles in one time when adding water. Add a small amount. If you like which kind of dumpling powder is particularly chewy, you can use Haokang's dumpling powder. The one boiled out is particularly chewy. When cooking noodles, you can add salt and other condiments to the water to make dishes delicious.
