How to mix the noodles with the braised noodles, how to mix the noodles with the noodles with the br

Braised noodles. It is a delicacy in the Henan region, with the characteristics of strength and deliciousness. And the mixing of noodles often makes the noodles more exquisite.

The time for braised noodles and noodles must be advanced. If you eat it in the evening, then you have to enter the noodle section in the morning. To make the noodles feel firmer, add a little salt to the noodles.

The method of braised noodles and noodles is similar to the traditional way of making noodles, mainly the proper ratio of flour and water is fully stirred, and the more fully tanned and the longer the time, the more gluten the noodles will be. When you're done, you can leave it for another three to four hours. Braised noodles is a kind of snack, the north is a favorite food, the nutrition of braised noodles is not very much, because the braised noodles contain more starch, will produce more fat, if the amount of activity is relatively large, you can eat the braised noodles, because the calories of the braised noodles are more, you can replenish your physical strength in time, the raw materials needed to make the braised noodles are flour, water, salt, etc., at the beginning is to mix the noodles, and the noodles should be properly added with some salt, and then cut the noodles into slices, and then start to cook the soup, Add water after stir-frying tomatoes, eggs, celery, diced carrots, etc., and then put the noodles when the water boils, and you can eat them when the water boils again, the taste is very good, the noodles are not too soft, and the taste is good.

How to make Henan braised noodles delicious, the method is simple, one pull and one pull, and the husband can eat two large bowls.

Noodles are the favorite of northerners, and braised noodles must be loved by many people. When the weather gets colder, it's also a pleasant thing to make a bowl of hot braised noodles at home in autumn and winter, accompanied by homemade chili oil. Cooking it at home may not be as authentic and authentic as it is on the street, but it still tastes good.

The first is to make noodles, a few hours in advance, to allow time for noodles. The most important thing is to put salt in the noodles. Stir together the flour and salt, add water and form a smooth dough, cover with plastic wrap and simmer. Every half hour, knead the dough three times.

Cut the kneaded dough into sections, and try to be as uniform in size as possible. 3.Roll out the divided dough into flakes, grease each side, put it in a container, cover it with plastic wrap, and leave it on for two or three hours.

4.Wash the lamb you bought and cut it into cubes. Put in a pot of cold water and add the ginger, cooking wine, pepper.

Cooking wine and pepper both play a role in removing the smell and improving the freshness. Looking at the cleanly washed meat, there will still be a lot of dirty things, and use a fence to remove impurities and foam from the meat. Put oil in the wok, put in the ginger slices, green onions, star anise, peppercorns after stir-frying, pour in the blanched mutton, and if you like spicy, you can add a spoonful of Pixian bean paste and stir-fry.

At this time, it is time to prepare the excipients. This is prepared shredded tofu, shredded kelp, soaked vermicelli, chopped coriander, chopped chives, and poured your own fragrant chili oil. Put water in the pot and when the water boils, add the pulled dough sheets.

When the noodles are almost cooked, put in the kelp shreds, vermicelli, and tofu shreds, and then open the pot a little, you can take them out, mix them with the boiled mutton marinade, sprinkle with chopped coriander and chives, and then put in two peeled quail eggs, a small spoon of spicy seeds, and you can eat it with a big heart.

Braised noodles method: 1. Mix the noodles, the noodles are slightly softer, and the most critical point is to put salt in the noodles; Live once every half an hour, just live a total of one time, wake up for at least 3 hours, so prepare to eat at night, and be sure to mix noodles in the morning, otherwise the noodles will be boring;

2. Bone-in beef, or mutton stew, only put ginger in the soup, not even salt;

3. After the meat is almost rotten, take out the meat, remove the bones, remove the fatty meat and continue to stew in the pot.

5. Half an hour before you start cooking, cut all the noodles into strips two centimeters wide, grease both sides, and let them rise for another half an hour;

6. Throw off the noodles of the long strip and stretch it longer and longer;

7. Cook in the pot, when the noodles are cooked, put the kelp and spinach together and cook;

8. Prepare a large bowl, (our family has already been put on the pot, Hehe) put in the cut meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate, chili pepper (you must fry it yourself with a lot of chili oil to be delicious), put the cooked noodles in, and then pour the soup of the stewed meat;

Braised noodles preparation.

1, and noodles, the noodles are slightly softer, the most critical point, the noodles should be salted, live every half an hour, a total of 3 or 4 times on the line, wake up at least 3 hours or more, so prepare to eat at night, and noodles must be in the morning, otherwise the noodles will be boring.

2. Bone-in beef or mutton stew, only put ginger in the soup, don't even put salt, take out the meat after the meat is almost rotten, remove the bones and fat, and continue to put it back in the pot to stew.

4. Half an hour before you start doing it, write all the noodles into strips two centimeters wide, grease both sides, and let them rise for another half an hour.

5. Throw off the long strips of noodles, stretch them longer and longer, cook them in the pot, and when they are almost cooked, put the kelp and spinach together and cook them.

6. Prepare a large bowl, put in the cut meat, coriander, shredded tofu skin, chopped green onion, salt, monosodium glutamate, and chili pepper must be fried with a lot of chili oil to be delicious, and then put the cooked noodles in, and then pour the soup of stewed meat, and a bowl of fragrant Henan stewed noodles is completed.

Henan braised noodles is one of the top ten noodles in China and one of the three major snacks in Henan.

It is a kind of meat, vegetarian, soup, rice gathered and have the traditional flavor of snacks, the soup is good, the gluten is high, the nutrition is high, the taste is delicious, economical, well-known in the Central Plains, all over the country, the stewed noodles are made of high-quality high-gluten flour as raw materials, supplemented by broth and a variety of side dishes, a kind of noodles similar to lasagna.

The soup uses the best tender mutton, the mutton bone is split, the bone marrow in the middle is exposed and boiled together for more than five hours, first boiled over high heat and then boiled over low heat, which has seven or eight flavors of traditional Chinese medicine, it is better to boil out the bone oil, and the soup boiled out is white and bright, just like cow's milk, so some people call it white soup again.

The auxiliary ingredients are kelp silk, 1000 pieces of silk, vermicelli, coriander, quail eggs, etc., and then take out coriander, chili oil, sugar garlic, chili flakes and other small dishes of soup when served, which are divided into two types: soup noodles and noodles.

Summary. Hello kiss The dough sheet of braised noodles is actually quite easy to make, that is, you put the flour in a bowl, put some salt in it, and then stir it well, and then use cold water to live a relatively hard dough little by little, we can also put it, an egg into it and form a dough, and then roll it into an oval small dough sheet, and then brush with some more oil, cover with plastic wrap, so that you can.

How to make noodles and noodles.

Hello kiss The dough sheet of braised noodles is actually quite easy to make, that is, you put the flour in a bowl, put some salt in it, and then stir it well, and then use cold water to live a relatively hard dough little by little, we can also put it, an egg into it and form a dough, and then roll it into an oval small dough sheet, and then brush with some more oil, cover with plastic wrap, so that you can.

How much water and salt to put in a pound of noodles.

About half a pound of water, about 10 grams of salt,. When mixing noodles, you need to choose medium and high gluten flour, medium and high gluten flour has a certain toughness, easy to form a ball, suitable for making buns, noodles and other foods, in the process of dough according to the weight of the flour to add an appropriate amount of edible salt, their ratio is 1 kg of flour: 10 grams of edible salt, salt can increase the strength of the flour, enhance the taste of noodles.

Well. Dear, if you are satisfied with my service attitude, please help me give a thumbs up.

Oh thanks. You can ask about the mutton soup.

OK. How can sheep soup be boiled white.

How many sheep bones to put.

The method of mixing the braised noodles is as follows:Ingredients: 350g of ordinary wheat flour, 350g of high-gluten flour, 400g of warm water, appropriate amount of alkaline flour edible oil.

1. After the salt is boiled with warm water, pour it into the flour and alkaline basin in stages.

2. Use chopsticks to stir into a weak shape.

3. Rub it directly with your hands repeatedly until there is no dry powder.

4. Turn to the kneading pad and continue until there are three lights: face light, hand light and pad light.

5. Cover with a wet towel and leave the dough on for 15 minutes.

6. After the noodles are ready, rub them for a while, and then cover the wet noodles for 15 minutes.

7. At this time, the dough is very soft after the second dough, continue to knead it again until it is very smooth, cover the dough with a wet towel for 15 minutes.

8. Divide the dough into 90 grams after three times, exactly 1080 grams, and knead it round.

9. Cover with a wet towel and leave the noodles on for 30 minutes.

10. Take a good small dough, roll it out to an oval shape, press a crease from the middle with a character, and a piece of ramen blank is ready.

11. With a small brush, evenly brush the canola oil on both sides of the ramen blank.

12. Make the other 11 ramen blanks in turn.

13. Cover with plastic wrap and refrigerate the noodles in the refrigerator for more than 2 hours.

Ingredients: 600g flour

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of eggs, appropriate amount of edible alkali.

1. Prepare the raw materials: flour, an egg.

2. Put the edible alkali in a bowl and dissolve it with water.

3. Put the flour in a basin, beat an egg, and add an appropriate amount of salt.

4. Pour the melted alkaline water into the flour, and use chopsticks to stir the flour into a dough first.

5. Then gradually add water to synthesize a soft and hard dough. The dough is not smooth and needs to be steeped for 20 minutes.

After a few minutes of dough, the ductility increases, and it becomes a smooth dough when slightly kneaded.

7. Divide the dough into small pieces and knead into long strips for later use.

8. Roll out the kneaded strips into dough sheets with a rolling pin for later use.

9. Coat each dough sheet with cooking oil and overlap it on a plate.

10. Cover with plastic wrap and let stand for more than 2 hours.

11. After the dough is cooked, grab both ends with two hands, pull the dough to make it longer, and throw the dough into the air while pulling it to avoid the dough being too long and touching the ground.

12. Fold the two ends in half, cut them with your fingers from the middle of the dough, and then stretch them again.

13. The dough can be adjusted according to the width you like, like the width, you can cut it once, if you like the thin one, you can cut the dough several times, hang it on your fingers and stretch it to both sides. After the stewed noodles are ready, they can be put into the pot.

The harmony of the braised noodles is as follows:Ingredients Tools: 100g of flour, 200g of water, 10g of salt, glass bowl.

1. First of all, add salt to the flour and mix well.

2. Then slowly pour the water into the flour that the socks are mixed and put together.

3. At this time, stir while pouring, be careful not to add too much.

4. After adding water, then mix the flour into a dough.

5. At this time, the dough is reconciled, and then the noodles are braised noodles.

The recipe for braised noodles is as follows:

Ingredients: 250 grams of flour, 75 grams of water, a small piece of lean meat, 5 shiitake mushrooms, a small piece of zucchini, a small piece of tofu, half a carrot, a small handful of fungus, 3 small tomatoes, a small handful of beans.

Excipients: 2 teaspoons of oyster sauce, appropriate amount of light soy sauce, 1 teaspoon of five-spice powder, appropriate amount of salt.

1. The ratio of flour and water is 3:1, the dough should be slightly harder to be cut, add cold water little by little, mix into a flocculent shape and then start and form a ball.

2. Reconcile the noodles, the noodles are not too smooth at this time, it doesn't matter, let it wake up for an hour, rub it twice in the middle, and it will be very smooth.

3. Cut the vegetables separately, and marinate the meat with ginger shredded light soy sauce for a while. Stir-fry the meat in a hot pan with cold oil, then go down to other side dishes, put two spoons of oyster sauce, two spoons of light soy sauce, and one spoonful of five-spice powder in the middle, and heat the water after frying.

4. Dip some water on the panel and put the dough on it, so it won't slip. The dough paring knife is perpendicular to the dough, slides down quickly, and a strip of noodles is born.

5. Cook for about 6 minutes, constantly use a spoon in the middle, and put an appropriate amount of salt and chicken essence before leaving the celery pot. Add a little vinegar and chili oil for a perfect meal.

1. Pour salt into the flour and slowly add water to the dough while mixing it to form a slightly stiffer dough. The dough should be kneaded every half an hour and repeated three times. 2. The noodles that were cooked for the third time were already quite smooth.

3. After the dough is ready, knead it into a duck egg-sized agent and brush it with oil. Roll them into small sticks one by one. 4. Roll out the dough stick, form it into thin slices, brush with oil, and let it sit for a while.

5. Press a mark in the middle of the dough sheet for easy tearing. Pinch the two ends of the dough sheet, pull and shake, then tear the long noodles from the middle into two, put them in the pot, and you're done. 6. Blanch a few green vegetables, put the beef that has been marinated a long time ago, and a bowl of beef stewed noodles with smooth muscles can be eaten.