How to make the soup of hand rolled noodles If you help, you will be given all 50 points

Noodle soup is generally the essence of a noodle shop.

Each store has its own secret recipe that most people don't know.

And the method of noodle soup is different from place to place, and there is also a big difference between the north and the south, so I don't know if you are doing business in the south or the north. I feel that southerners are more picky, they like to be sweet and light, and can't put more spicy seasonings, while the north is the opposite.

As far as I know, even if the soup in the noodle shop is not a meat soup, at least it is fishy, otherwise it is fragrant enough. You've already opened a store, so you should have a recipe for a soup that you think is delicious, otherwise how could you open a store? If you really don't know the recipe, you can go to a large noodle shop to become an apprentice and cheat some secret recipes to open a shop again.

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size=3]."Faces"Got it.

size][align=center][size=4]Step 1: Sum the surface [ size][ align].

Method: Add a beaten egg and gram of salt to a pound of flour.

Tips: Usually use cold water for noodles, and warm water for noodles when the weather is particularly cold. Don't rush to add water to the flour at once, add water slowly, and you can knead all the flour together.

align=center][size=4]Step 2: Knead the dough [ size][ align].

Method: When kneading the dough, it is necessary to grasp the moisture in the dough, and it is best to knead it until it is moderately soft and hard.

Tips: After the dough is kneaded, you can cut it with a knife to see, if there is no raw flour, it means that the dough is kneaded. If you are not in a hurry to eat, you can also wrap the kneaded dough in a plastic bag and let it rise for 5-10 minutes.

align=center][size=4]Step 3: Roll out the dough[ size][ align].

Method: When rolling the dough, both hands should be even, after the dough is rolled out, roll it with a rolling pin from front to back, which is fast and trouble-free. In order to prevent the rolled dough sheet from sticking to the cutting board and rolling dough, you can sprinkle some flour on the dough sheet at regular intervals.

Tips: When rolling the dough, the edges of the dough sheet are easy to thicken, so you can use a small rolling pin to roll out the edges.

align=center][size=4]Step 4: Stack the surface [ size][ align].

Method: Roll up the rolled round dough sheets with a rolling pin and stack the dough sheets layer by layer.

Tips: Don't fold too wide, you can use a kitchen knife at home to make a measurement, and the width of the stack does not exceed the width of the knife, so that it is easy to cut the surface.

align=center][size=4]Step 5: Slice [ size][ align].

Method: Sprinkle some flour on the folded noodles first, and then use color"Push-pull"Cut the noodles to the width of a leek leaf. So-called"Push-pull"The cutting method means that when cutting the dough, the knife should start from the bottom, and then cut forward with the force, and then press the time"The way you are"Pull the knife back.

After eating the noodles, it is a delicious soup.

1. Ingredients: half a kilogram of hand-rolled noodles, about half a kilogram of tomatoes, 4 eggs, 2 taels of camelina cabbage, an appropriate amount of green onion and ginger, an appropriate amount of edible oil, salt, monosodium glutamate and sesame oil.

2. Reconcile the noodles 2 3 hours in advance, wake up for more than 1 hour (wake up for 2 3 hours when it's cold), then change to a large thin dough, and then cut into noodles.

3. Wash the tomatoes, blanch them with hot water, peel them, and cut them into small pieces; Wash the camelina well; Knock the eggs into a bowl. Set aside. Peel the green onion and ginger, wash it, chop the green onion into finely chopped green onions, and chop the ginger into small cubes.

4. Put an appropriate amount of cooking oil in the wok, **, wait for the oil to be slightly hot, pour the eggs into the pot, stir-fry into small pieces, and put them into a bowl.

5. Then, empty the oil in the egg bowl into the pot, put the chopped green onion and ginger into the pot, fry it slightly yellow, pour the tomatoes into the pot, and stir-fry evenly.

6. In the process of stir-frying, use a spatula to crush the tomatoes, then put 1 bowl of water first, stew the tomatoes for one minute, add salt, add scrambled egg pieces, and add half a wok's water.

7. After the pot boils, spread the hand-rolled noodles into the pot, then copy them with chopsticks, and then put the washed camelina and camellia.

8. After the noodles are boiled, stir them with chopsticks to make the noodles in the pot cook evenly, turn off the heat for about 2 minutes, then add monosodium glutamate and sesame oil, stir evenly and then put them in a bowl to eat.

1. Steam the purple potatoes in advance and steam them in a steamer for about 20 minutes. Cut the purple sweet potato into small pieces.

2. Add the same amount of water to the purple sweet potato pieces, put them in a blender, and whip them into a delicate paste; Put salt in the flour, 1 egg, half a tablespoon of cooking oil, and purple potato puree, (the size of the egg and the water content of the flour are different, and the consistency of the purple potato puree used by each person is different, I did not write the amount of purple potato puree, put a small amount first) 500 grams of flour into an egg is just right, add a little salt, and half a tablespoon of cooking oil and the dough, the boiled noodles are smooth and chewy, not easy to stick, even if the rest of the coat is softer, there is no problem with cooking.

3. Stir into a flocculent shape with chopsticks first, and then mix into a dough; Purple sweet potato puree should be added little by little, hand-rolled dough needs to be a little harder, and the liquid amount can be used to form a dough, don't add too much. Knead the dough smoothly and let the dough simmer for about 5 minutes.

4. Roll out the dough into a thin flatbread shape, fold it into a fan shape, use cornmeal to make hand flour when folding, cut it into thin strips, and shake it off. Dried noodles can be frozen and cooked as much as you want, which is very convenient.

5. Mix the soup. Chop the parsley into a large bowl, pour in the soy sauce, sesame oil and salt, mix with boiling water and stir.

6. After cooking the dough, put the noodles into the soup bowl, and put in your favorite side dishes or sauces.

The home-cooked method of hand-rolling noodle soup is as follows:1. Mix flour, water and salt to knead into a smooth dough, cover and let stand for 20 minutes;

2. Take out the awakened dough and put it on the panel, roll out a large thin dough sheet, sprinkle some cornmeal on both sides of the dough sheet, and fold it up; Cut the noodles into 1 cm wide noodles, shake the noodles apart after cutting, cover with plastic wrap and set aside;

3. Heat the pan with cold oil, add the pepper powder and stir-fry until fragrant, add a peeled and chopped diced tomato, and fry the soup with a little salt;

4. Add the chopped fried tofu, shiitake mushrooms, light soy sauce, chicken essence, pepper, stir-fry and add an appropriate amount of water to boil;

5. Add noodles and scrambled eggs in advance and cook the noodles;

6. Add spinach and salt to taste before cooking.

Hand-rolled noodles are a specialty of many regions, and they are very important in the process of making delicious hand-rolled noodles. Not only that, kneading noodles is also a very labor-intensive job, but the hand-rolled noodles are more delicious than the ones we usually buy in the supermarket, so how do you make hand-rolled noodles soup noodles? What's the trick?

Add an appropriate amount of water to the high-gluten flour and form a dough, cover it with plastic wrap and put it on, the longer the noodles are used. The dough is evenly divided into three portions and rolled out into long strips. Use a noodle press machine to press long pancakes, pay attention to sprinkle more flour on the cake blank to prevent sticking, the old-fashioned manual noodle machine, it feels much more convenient than the automatic noodle machine.

Wash and slice the tomatoes, start boiling water when rolling the dough, add an appropriate amount of water to the pot, add the tomatoes, and bring to a boil over high heat. Press the noodles with a manual noodle machine. Add an appropriate amount of water to the pot, boil the water into the noodles, boil and pour some cold water, then boil and pour some cold water again, and boil for the third time to get out of the pot, and the noodles are cooked just right.

Peel and chop the green onion and garlic, stir-fry the five-spice powder, minced green onion and garlic, and stir-fry the garlic until the garlic is slightly yellow. Add salt, pepper and light soy sauce to taste.

The size of the stuffy eggs and the moisture content of the flour are different, and the consistency of the purple potato puree used by each person is different, so I didn't write the amount of purple potato puree, but put a small amount first, I feel that the dough is too hard to put in a little bit, and the dough can be mixed into a ball, and it is very chewy to be hard. 500 grams of flour into an egg is just right, add a little salt, and half a tablespoon of cooking oil and form a dough, the noodles are smooth and chewy, not easy to stick, even if the noodles are soft, there is no problem with cooking. When rolling noodles, you can use ordinary flour as hand flour at first, and finally use cornmeal as hand flour when folding, so that the noodles do not stick and are easy to shake.

Take the fresh-keeping bag first, cut the pin cover to dig out the two corners at the bottom of the bag, put the vegetables in, and knead it lightly with nuclear water, at this time the water will flow along the two leaky corners, and the dirty things will be washed down, and then some water will be washed again, control the moisture, squeeze out the air in the bag by hand, seal the bag, and store it in the refrigerator, which can be kept fresh for a long time.

Salting of wild vegetable preservation technology: Salting can play a role in long-term preservation. Here's how:

Soak all wild vegetables in saturated salt water, and if the processed wild vegetables are of the juicy type, they should be replaced with salt water after 3 days. After salting, wild vegetables can stay fresh in salt water for months or even years. Since there is a lot of salt soaked in the dish, it can be soaked in water when eating, and then eaten after it is palatable.

In addition to salting, boiling water and quick-freezing methods can also be used to preserve freshness, but these methods are inferior to salting in terms of maintaining the original nutrients and palatability.

1. Ingredients: 260 grams of flour, 105 grams of room temperature water.

2. Slowly add water to the flour, use a kitchen machine to form a dough, and add water to the dough without a kitchen machine. Cover the dough with a damp cloth for about half an hour, and knead it again in the middle to allow the dough to fully blend with the water.

3. Knead the dough round and press it with the palm of your hand.

4. First use a rolling pin to roll out the round edges, which are high and thick in the center and low and thin in a circle.

5. You can roll it up with a rolling pin.

6. Every time you roll up and push forward, your hands should be pushed along the edge of the dough rolled up on the rolling pin and then push it away at both ends of the rolling pin.

7. Fold the rolled dough sheet with a rolling pin and cut it into your favorite width.

Summary. Hello dear, happy to answer your <>

The homely practice of hand-rolling noodle soup is as follows: 1. Mix flour, water and salt and knead it into a smooth dough, cover it and let it stand for 20 minutes; 2. Take out the awakened dough and put it on the panel, roll out a large thin dough sheet, sprinkle some cornmeal on both sides of the dough sheet, and fold it up; Cut the noodles into 1 cm wide noodles, shake the noodles apart after cutting, cover with plastic wrap and set aside; 3. Heat the pan with cold oil, add the pepper powder and stir-fry until fragrant, add a peeled and chopped diced tomato, and fry the soup with a little salt; 4. Add the chopped fried tofu, shiitake mushrooms, light soy sauce, chicken essence, pepper, stir-fry and add an appropriate amount of water to boil; 5. Add noodles and scrambled eggs in advance and cook the noodles; 6. Add spinach and salt to taste before cooking. 7. Finally, put it in the bowl, it tastes super good and is super delicious.

Hand-rolled noodle soup home-style method.

Hello dear, happy to answer your <>

The homely practice of hand-rolling noodle soup is as follows: 1. Mix flour, water and salt and knead it into a smooth dough, cover it and let it stand for 20 minutes; 2. Take out the awakened dough and put it on the panel, roll out a large thin dough sheet, sprinkle some cornmeal on both sides of the dough sheet, and fold it up; Cut the noodles into 1 cm wide noodles, shake the noodles apart after cutting, cover with plastic wrap and set aside; 3. Heat the pan with cold oil, add the pepper powder and stir-fry until fragrant, add a peeled and chopped diced tomato, and fry the soup with a little salt; 4. Add the chopped fried tofu, Zaozhenling shiitake mushrooms, light soy sauce, chicken essence, pepper, stir-fry and add an appropriate amount of water to boil; 5. Add noodles and scrambled eggs in advance and cook the noodles; 6. Add spinach and salt to taste before cooking. 7. After the most hidden relatives, it tastes super good and super delicious.

The following is an extension of the homely practice of hand-rolled noodle soup for you, I hope it will be helpful to you: Tomato and egg hand-rolled noodle soup is a food made of flour, tomatoes, and eggs. The hand-rolled noodles made by themselves are better than those bought outside, eat at ease, when the weather is cold, drink a bowl of hand-rolled noodles, feel that the whole body is hot, I put shrimp skin in the hot noodles, which has the effect of supplementing calcium.

Tomatoes are put, tomatoes have lycopene, which has antioxidant effects, and fiber eggs are also put in, which contain high-quality protein and are easy to be digested and absorbed by the human body. Egg yolk contains lecithin, which has a good brain-strengthening effect. This hot noodle is nutritious, healthy and delicious.

The home-cooked method of hand-rolling noodle soup is as follows:1. Mix flour, water and salt to knead into a smooth dough, cover and let stand for 20 minutes;

2. Take out the dough that has been awakened and put it on the panel, roll out a large thin dough sheet, sprinkle some cornmeal on both sides of the dough sheet, and fold it up; Cut the noodles into 1 cm wide noodles, shake the noodles apart after cutting, cover with plastic wrap and set aside;

3. Heat the pan with cold oil, add the pepper powder and stir-fry until fragrant, add a peeled and chopped tomato and stir-fry the soup with a little salt;

4. Add the chopped fried tofu, shiitake mushrooms, light soy sauce, chicken essence, pepper, stir-fry and add an appropriate amount of water to boil;

5. Add noodles and scrambled eggs in advance and cook the noodles;

6. Add spinach and salt to taste before cooking.