And the method of making dumplings noodles, and the method of making dumplings and noodles

Tool Material: Main Material.

Face. Accessories. Water.

How it works: For those who are learning noodles for the first time, this is definitely not a simple job that is easy to master, and it is very difficult to achieve "the right hardness and softness of noodles." It was also after a lot of practical attempts that I gradually summed up the noodle skills that I could quickly master, and I would like to put them together for novice friends.

1. The ratio of noodles and water: Prepare a stainless steel basin and take white noodles first, then add water and don't put more at first, stir with chopsticks, and add water while stirring. Slowly stir into slices until the noodles are dry.

4. If the dough and water are suitable, it will soon be kneaded into a dough, and the rest is to knead more; The more you knead it, the more gluten the dough becomes, which requires a bit of effort. The method of kneading dough can be found on the Internet** and you can see it.

When you master the whole process, it will take about 15 minutes to make noodles, which is actually not difficult. Then let it sit for ten minutes.

Ingredients: 300g of flour, 170ml of water, 3g of salt, appropriate amount of flour.

1. Raw materials are ready. (Salt added to the water).

2. Add water to the flour at one time.

3. Stir into a dough.

4. Take it out and put it on the dough mat, and knead vigorously until it is even and smooth.

5. Cover the dough with a clean, non-delinting wet towel and let it rise for 20 minutes.

6. When you wake up, continue to rub until it is softer and more flexible.

7. Knead it and spread an appropriate amount of flour under the dough (with the flour in the accessories).

8. Use a rolling pin to roll out the dough into pieces with a thickness of about 1mm.

9. Roll it out and sprinkle some flour evenly on it.

10. Use an 8cm lid to press out round dumpling wrappers.

11. Press it and sprinkle some flour on top (with flour in the excipients). (The offcuts are re-kneaded and then the dumpling wrapper).

12. It's done.

There are three ways to cook dumplings without sticking.

1. When mixing with dumpling noodles, add 1 egg per 500 grams of noodles to increase the protein content, and when cooking, the protein shrinks and solidifies, and the dumpling skin becomes firm and not easy to stick.

2. Add a small amount of salt after the water is boiled, and then put the dumplings after the salt is dissolved until cooked, without water or turning. When the water is boiled, it does not spill and does not stick to the pan or skin.

3. After the dumplings are cooked, first scoop the dumplings into warm boiled water with a slayer and soak them, and then put them on a plate, so that they will not stick together.

Hello, first of all, prepare the raw materials: all-purpose flour, water, filling.

Step 1: Mix the flour and water, knead the dough into a wet towel or wet drawer cloth, and let it stand for about an hour.

Step 2: Knead the dough smooth, knead it into long strips, put a little flour, cut it with a knife or knead it by hand. Add flour and knead round.

Step 3: Press the agents one by one.

Step 4: Take a mixture and roll it out into a dumpling wrapper with a rolling pin.

Step 5: The dumpling skin is slightly thicker in the middle and thinner on all sides.

Step 6: Roll out about 10 dumplings and start making dumplings to prevent the dumpling skin from drying out.

Step 7: Put the filling in the middle and fold it in half, pinch the edge, and then work with the left and right hands to pinch out the lace.

The dumplings are wrapped, dear

Ingredients: flour, water.

Salt and dough (non-sticky, non-sticky, glossy) preparation.

Pour an appropriate amount of flour into a basin first.

2.Pour half a bowl of cold boiled water, add salt and stir well. Put salt for the purpose, and come out of the dough is very gluten.

3.Pour a little water first and stir with chopsticks. (Note: When pouring water, pour it little by little, pour a little, stir to see, remember not to pour more than once).

4.Stir the noodles with chopsticks.

5.If the water is not enough, pour it again and continue stirring. That's all it takes, start kneading the dough.

6.Knead. 7.It is to knead the dough with the palm of your hand.

8.Kneaded dough.

9.Cover and let rise for 1 minute. Rub it twice.

Then use a spoon to pour half a spoonful of water into the basin, remembering not too much. (This water is used to clean the noodles that can't be removed from the basin.) Then knead the dough, and it feels like washing gluten.

If it is obvious that you still feel that there is a lot of water, pour another 1-2 tablespoons of flour and continue to knead.

10.Finally knead the dough. Hurry up. It will be very light when you wake up for a while. Depending on the need, the time to wake up is also different. In the future, you don't have to worry about harmony.

The detailed steps of making dumplings and noodles, put the noodles in a basin, add a little less salt, add half a pound of water to form a dough, wake up for half an hour, so that you can use it, the steps are as simple as that.

1. Prepare the dumpling filling, and then use a rolling pin to roll out the appropriate amount of dumpling wrappers. 2. Put the dumpling filling on the dumpling skin, don't put too much at one time. 3. Pinch the middle of the dumpling wrappers on both sides.

4. The right part is clamped to the middle with the tiger's mouth, and the left part is also clamped to the middle in the same way. 5. Finally, pinch tightly.

Make dumplings and noodles. is one. Very tedious steps.

Prepare a clean basin. Vasang three bowls of noodles. Put.

Stir-fry with a spoonful of salt with warm water and do not and too soft and hard a little. After the face and Buddha are reconciled. Wake for 20 minutes.

Then knead the dough and it will be smooth, you can. Dumplings are made.

The practice of making dumpling noodles

Generally, the ratio of flour to water is 3:2, and if you want to make a strong dumpling skin, the ratio of flour to water is 5:3.

Tips: Don't add enough water at once when mixing dough. Pour the flour into a basin or on a plate, make a hollow in the middle, pour the water into it slowly, and stir slowly with chopsticks.

When the water is absorbed by the flour, rub the noodles repeatedly with your hands to make the flour into many small dough sheets. In this way, the flour will not be soaked and will not be dripping everywhere, nor will it stick to the batter all over your hands.

How to mix the dough with the dumpling wrapper.

Step 1: Add warm boiled water to the wheat flour and stir it into a floc with chopsticks. Then rub vigorously into a evenly glossy batter. Wrap the batter with a damp cloth and let rise for 30 minutes.

Step 2: Take out the awakened batter, press the middle, hollow out the middle, knead it into a round rope shape, pull it off, and produce a strip.

Step 3: Roll the batter into centimeters.

Step 4: Cut the batter strips into a wrapper that is centimeter long.

Step 5: Sprinkle a small amount of wheat flour on the sides of the dumpling wrappers and squeeze each one flat.

Step 6: Use a rolling pin to roll out the flattened dumpling wrappers into rings. To make the dumpling skin more chewy, you can add an egg to the wheat flour.

Recommendations when wrapping and noodles for dumplings:

1. It is best to choose high-gluten or medium-gluten flour, and never choose low-gluten flour, because the toughness of these two kinds of flour is a little stronger, and the protein content is also high, so the dumpling wrapper is very strong and not easy to break the skin.

2. When mixing the dough, you can also add a little egg white to the flour. In this way, the noodles made from egg whites are more glutenous. When we have finished the noodles, the dough will rise naturally, and then take it out to make the dumpling wrapper, it will be very delicious.

3. The dough must be kneaded until three rays, the first is that there is no flour on the hands, the second is that there is no residual flour in the basin, and the third is that the surface of the dough should be smooth, so that the dough is kneaded.

The method of making dumplings and potato coarse noodles is 500g of flour, a spoonful of salt, an appropriate amount of water, put the flour and salt in the basin, stir with your hands while pouring water into the basin, stir until a large piece of snow melts, dip your hands in water and form a smooth dough, cover the lid for about 30 minutes and then knead until smooth. Be sure to use cold water when mixing the noodles, otherwise the noodles are easy to stick and have no toughness, and the dumpling skin is easy to break.

There is a lot of knowledge in the noodles, just in terms of mixing water and flour, it is quite complicated, such as rolling noodles, making dumplings with cold water and noodles, wrapping roasted wheat to bury the noodles with boiling water, and spreading spring roll wrappers to thin the dough and other methods.

Folklore of dumplings

The winter solstice is one of the 24 solar terms, and is one of the most important solar terms, the winter solstice is the solar term divided by astronomy, the ancient name is short days, the days are short solstice, the day of the winter solstice is located at 270 degrees of yellow longitude, the sun almost directly hits the Tropic of Capricorn, it is the shortest day of the year in the northern hemisphere, correspondingly, the southern hemisphere is the longest closed day in the year on the winter solstice.

The Han Dynasty takes the winter solstice as the winter festival, the government wants to hold a congratulatory ceremony called He Dong, a routine holiday, there is such a record in the book of the Later Han Dynasty before and after the winter solstice, the gentleman is still in his body, the hundred officials have nothing to do, do not listen to the government, choose the auspicious day and then save trouble.

The winter solstice festival originated in the Han Dynasty, flourished in the Tang and Song dynasties, and has been along to this day, and the Qing Jialu even has the winter solstice as big as the year. This shows that the ancients attached great importance to the winter solstice, and people believed that the winter solstice was the natural transformation of yin and yang, and was a blessing from God.

The steps for making dumpling noodles are as follows:

Ingredients to prepare: flour, water, salt, etc.

1. Prepare a basin and add the required amount of flour to it.

2. Add an appropriate amount of water to the flour, stir while pouring the water, until all the flour is stirred into a flocculent shape, and then add a spoonful of salt.

3. At this time, start to knead the dough into a smooth dough.

4. Do not use it to roll the dough after reconciling the dough, you need to cover the lid and put it in a warm place to rise for 15 minutes, the purpose of proofing is not to make it expand, but to let the dough relax and make the dough more glutenous.

5. Take it out after the dough is ready, put it on the board, continue to knead it with your hands to knead it into a very smooth dough, and then roll it into long strips and cut out the agent of uniform size.

6. Put the agent in the dough into a circle, then press it, press it flattened, and then take a rolling pin to roll it into a thin dough with a thick middle core, so that a very regular bun skin is ready!

Dumplings and noodlesHere's how:

Ingredients: flour, water, salt.

Steps: 1. Prepare a basin and add the required amount of flour to it.

2. Add an appropriate amount of warm water to the flour, stir while pouring the water, until all the flour is stirred into a dough flocculent, and then add a spoonful of salt, the purpose of adding salt can increase the ductility of the dough, and it is not easy to break the skin when cooking dumplings.

3. Start to make the dough into a smooth dough, and the dough should not be too hard or too soft. Then cover and let rise in a warm place for 15 minutes.

5. After the dough is rising, take it out, put it on the cutting board, continue to knead it with your hands to knead it into a very smooth dough, then roll it into long strips and cut out the agent of uniform size.

6. Before wrapping dumplings, each small agent should be rounded, and then press it, press it flattened, so that it is easy to roll the skin, and then take a rolling pin to roll it into a thick dough in the middle and thin around it, so that a very regular bun skin is done.