Aren t the bean noodles delicious? How to make soybean noodles delicious

Delicious and nutritious. Mung beans, rich in protein, minerals, as well as heatstroke prevention and detoxification and other therapeutic effects, made into noodles, more delicious and easy to digest, you can also make toppings and marinades according to your own taste, it is indeed a delicious and nutritious food!

Mung bean noodles are delicious, but to do a good job, first mix ordinary flour and mung bean flour, salt an appropriate amount to increase the gluten, add water and knead into a ball.

Remove the dough, but if you use a rolling mill, add a little more flour.

Roll the flour into it, and then continue to knead it to feel that it is almost kneaded, and you can start rolling, first rolling the sheets, you can adjust it thicker first.

Adjust the tightness and roll out to the right thickness, then choose the type of noodles you like.

Sprinkle with dry flour and shake it off, so that it can prevent sticking, and you can pour the flour into it when you cook the noodles, and the boiled noodles will be very thick, delicious, and very nourishing to the stomach.

It's delicious, because everyone's taste is different, some think it's delicious, some think it's not delicious.

Hello friends, mung bean noodles must be delicious, now it is mainly nutritional, mung bean noodles are more nutritious than white porridge and white noodles, and they have a different effect on the human body.

Answer: Yuandou noodles are delicious, tell you that Yuandou noodles are very delicious, some love to eat, some don't like to eat, this is a personal taste, I think it's delicious.

Are mung bean noodles delicious, they are delicious, because they are chewed with relish, and they are particularly delicious.

Whether it tastes good or not depends on personal tastes and preferences, but mung bean noodles are definitely a rare special delicacy.

Soybean noodles.

Ingredients: 200 grams of plain flour, 100 grams of soybean flour, 150 grams of water, 2 grams of saltFlour, soybean flour and salt are mixed evenly;

2.To slowly add water, (roll the noodles must be harder), mix with your hands to form a smooth dough, cover with plastic wrap, and let it steep for 20 minutes;

3.Sprinkle a little flour on the board to avoid sticking to the board, put the dough on and knead it for a while, and use a rolling pin to roll the dough into large round slices, and the thickness is controlled according to your preference;

4.Fold the rolled large round slices back and forth (sprinkle a little flour and a thin layer before folding to avoid sticking), and the folded ones should not be too wide, otherwise they will not be cut;

5.Cut with a knife into uniform strips (thickness to your liking);

6.After cutting, shake the noodles by hand, shake off the excess flour and cool on the cover mat.

Step 1Wash the mustard, chop and sprinkle the beans with broken grains, also called bean noodles (mustard as long as the leaves)2Add salt and stir to combine.

3.Add water to the pot and spread a damp cloth on the steamer Spread the stirred mustard on the damp cloth and dig a small hole in the middle.

4.Steam until it comes out.

Soybean flour steamed buns:Ingredients: 150g soybean flour, 300g flour, 2g yeast, 15g1 sugar, pour the flour into the bread machine first.

2. Add soybean noodles.

3. Then add a little white sugar.

4. Add yeast again.

5. Add an appropriate amount of water.

6. After stirring into a cotton wool shape with chopsticks, start the dough mixing program.

7. Smooth and smooth, with moderate hardness and softness.

8. Then put it in the bread machine for fermentation, and when it is twice as large, it can be taken out and kneaded and exhausted.

9. Then divide into small doses of equal size.

10. Round and pad with plantain leaves.

11. After secondary fermentation, it can be steamed in the pot.

12. When the water in the steamer boils, put the steamed buns into the pot.

13. Steam on high heat for 25 minutes, then turn off the heat and continue to simmer for 5 minutes.

14. a finished product.

2.Put the soaked red beans in a pot and add rock sugar and water.

Try to put enough water at one time, bring to a boil over high heat, turn to low heat and slowly boil for more than 1 hour.

4.After half an hour, stir from time to time, avoid pasting the pot, until the water is dry and the red beans are boiled.

5.Turn off the heat, add the sugar osmanthus and mix well.

6. .When lukewarm, press the boiled red beans with a spoon and puree.

7.Put the soybean noodles in a frying pan and stir-fry over low heat.

8.Until the color of the soybean noodles turns light brown and the obvious bean flavor wafts out.

9.Sift the fried bean noodles and let them cool.

10.Put the glutinous rice flour into a basin, add water and stir with chopsticks to make the glutinous rice flour absorb water evenly.

11.Mix the glutinous rice flour into a dough by hand and flatten it in a basin.

12.Put the pot with plastic wrap cover, put it in the steamer, steam it on high heat for 20 minutes, take it out and put it until warm.

13.Take a small amount of fried soybean noodles and sprinkle them on a cutting board.

14.Put the warm glutinous rice dough on the soybean noodles, sprinkle another layer of soybean noodles on top, and use a rolling pin to roll it back and forth, left and right.

15.After the glutinous rice dough is finally made, the dough is smeared with red bean paste and scraped flat.

16. .Tightly rolled from one end to the other, into a roll.

17.Cut the rolled bean flour cake and make each section about 4cm.

Mung bean noodles are a kind of food processed with mung beans, and the nutritional value of mung bean noodles is relatively high, and it has a good effect of clearing heat and detoxifying, clearing fire and removing dryness. There are also many ways to make mung bean noodles, you can make them with pork, add an appropriate amount of chicken nuggets, marinate them, fry them in an oil pot, and then put them in mung bean soup to cook, which not only tastes good, but also has high nutritional value.

Ingredients: 50 grams of mung bean noodles, part of farmhouse chicken (about 125 grams), 25 grams of pork, 5 grams of ginger, appropriate amount of chopped green onion.

Method: 1. Wash the chicken and cut it into small pieces, spray a little rice wine and pepper, mix well and marinate for 10 minutes. Slice pork and ginger and set aside.

2. Put an appropriate amount of base oil in the pot, turn on high heat, add ginger slices and stir-fry to achieve the fragrant ginger slices.

3. Stir-fry the pork slices until fragrant, add the chicken pieces to continue to fry until fragrant, add an appropriate amount of rice wine, add water, the amount of water should just exceed the chicken pieces, cover the pot and cook.

4. Boil for about 3 minutes, add an appropriate amount of soy sauce and sugar, and continue to cover the pot and cook.

5. Add 500ml of water and continue to boil over high heat.

6. Wait until the noodles are cooked, add an appropriate amount of monosodium glutamate and chopped green onion and mix well.

How to mix the dough with cold water.

The cold water surface has a fine texture and is full of toughness, which is suitable for making noodles, dumplings, etc., and the following methods should be mastered when preparing it:

1.Mix with cold water. In summer, when the temperature is high, you can add a little salt to the water to strengthen the tendons.

2.Pay attention to the proportion of water added. Generally each.

500 g flour mixture.

250 grams of water, but also according to different conditions.

Line adjustments. Such as dumpling noodles require moderate hardness and softness, each.

500 grams of noodles can be mixed with water.

Gram; Knife cutting noodles are required.

Seek harder, each.

500 grams of noodles can be mixed with water.

Gram; Ramen noodles are required to be softer each.

500 grams of noodles can be mixed with water.

Gram; When mixing with water, it is better to add it in batches.

3.Knead and press vigorously until the flour is smooth, soft, moist and non-sticky, until the "three lights" are reached.

4.Eat for a while. On top of the kneaded dough, cover with a wrung damp cloth, 10 15

minutes (Yes.) of 30

minutes), so that all flour grains absorb water sufficiently.

How to prepare boiling water dough.

Boiling water surface (also known as hot noodles) has the characteristics of soft, glutinous and slightly sweet, mainly used for steamed dumplings, roasted wheat, pot stickers, pancakes, etc., and the following four points should be achieved when modulating:

1.Blanching: i.e. the water temperature must be.

More than 70, when watering, while mixing, watering should be even, mixing should be fast, water is finished, the noodles are scalded, and the water is successfully mixed at one time.

2.Knead well: Knead the mixed dough appropriately, not more, otherwise the flavor characteristics of the hot noodles will be lost.

3.Sprinkle cold water: That is, when kneading the dough for the last time, it must be sprinkled with cold water and then kneaded into a dough so that the product tastes glutinous and not sticky to the teeth.

4.Cooling: That is, after the dough is reconciled, it should be cut into small pieces to cool down, so that the heat can be dissipated, and the dough will be cooled inside and out, and then kneaded together to make the finished product.

How to prepare warm water dough.

The warm water dough is malleable, easy to form, and suitable for making steamed dumplings of various colors. The preparation method is similar to cold water dough, but there are a few things to be aware of:

1.The water temperature should be accurate. In general, it should be.

Around 50, but also in winter.

Around 60. 2.To knead well.

Bean noodles can be made into bean flour rolls, prepare 200 grams of glutinous rice flour, 50 grams of corn starch, 35 grams of sugar, 50 grams of corn oil, and then pour 210 ml of water and noodles, stir until there is no granular and viscous batter inside.

Steam the batter in a pot with cold water, boil the water and steam for another 20 minutes, spread a layer of soybean flour in a baking dish, then put it in the oven and bake it until it is slightly yellow. Sprinkle some baked soybean flour on the cutting board, take out the steamed dough and let it cool, then wrap the dough with a layer of soybean flour, roll it out into a large dough, smear it with a layer of bean paste filling, roll it up from one end, roll it up as tightly as possible, then cut it into small pieces, place it on a plate, and sprinkle it with a layer of soybean flour, so that you can eat it.

When mixing noodles, use glutinous rice flour and corn starch to mix noodles, add sugar to increase sweetness, add that corn oil to increase strength, add water and noodles, stir into a viscous batter, steam in a pot with cold water, boil water and steam for another 20 minutes, and let it cool out of the pot for later use.

If you don't have an oven at home, you can also put the soybean flour in the pot and stir-fry, put the soybean flour on the board, and then put the steamed dough on it, without kneading the dough, roll it directly into a dough, smear it with a layer of bean paste filling, roll it up from one end, and finally cut it into small pieces, place it on a plate, and sprinkle it with a layer of soybean flour.

There are many ways to make bean noodles, for example, some people will make bean noodles into noodles, hemp food, etc., add broth, dishes, and it is also very delicious to eat, of course, you can also create your own original method.

Ingredients: bean flour, flour, carrots, shiitake mushrooms, eggs, steamed buns, salt, five-spice powder, green onions, Sichuan peppercorns, ginger, Chinese cabbage.

Method 1Wash the carrots and cut them into cubes; Wash the mushrooms and green onions and cut them into cubes; minced steamed bread; Peel and wash the ginger and finely chop it; Wash and slice the Chinese cabbage.

2.Pour the bean noodles and flour into a bowl, add the diced carrots, minced shiitake mushrooms, minced green onions, minced steamed buns, beat in the eggs, add salt and five-spice powder and mix well.

3.Break all the ingredients in the bowl into small balls, then fry them in a frying pan until golden brown and set aside.

4.Leave a small amount of oil in the pot, pour in the minced ginger and stir-fry, add water, fried bean flour balls, diced shiitake mushrooms, Chinese cabbage, Sichuan peppercorns, and cook for 5 minutes.

5.Add an appropriate amount of salt and mix well to go.

Bean noodles can be steamed with flour, and the steamed steamed bread is sweet and delicious, or it can be steamed with cornmeal, and the pancakes are delicious.

1.Add glutinous rice flour to a bowl, knead the dough into a dough and steam in a pot for 30 minutes.

2.Spread the soybeans on a cutting board and pour the glutinous rice flour on top.

3.Knead the dough, sprinkle with bean flour and sugar, roll it up, cut it again and serve.

200 grams of bean qi pin.

50 grams of noodles.

The oil bucket is hungry and respectful.

Salt to taste. Garlic to taste.

Green onions to taste. Pepper oil to taste.

Vinegar to taste. Consume the right amount of fuel.

Number of diners: steps.

Stir-fry garlic in a hot pan with oil.

Put the beans and fry them.

Fry the beans, add water and bring to a boil, and cook for another 5 minutes.

Put the noodles down and cook.

Add a little chopped green onion and salt.

Prepare a bowl, add vinegar, peppercorn oil and oil, and scoop some noodle soup into it before scooping the noodles.

Ingredients: Flour two-thirds.

Bean noodles one-third.

Water to taste. Sesame leaves: Appropriate amount.

Lamb to taste.

Water: Appropriate amount.

The practice of Henan bean noodles.

Use a clean basin, add flour, bean flour, and an appropriate amount of water to make a dough, preferably a little harder, and then for two hours, start rolling the dough, and as thin as possible.

Cut the surface with a knife, and master the width according to your preference.

After cutting, add an appropriate amount of starch and do not stick.

Stir the mutton and sesame leaves in oil until fragrant, add an appropriate amount of water to boil, and then make a bowl of hand-rolled bean noodles from the north

Ingredients. Ingredients: 500 grams of flour, 200 grams of bean flour, 2 eggs, appropriate amount of cold water, a little green onion, and an appropriate amount of salt.

Steps. Step 11 of how to make handmade bean noodlesFirst of all, put the flour and bean noodles into a large basin, add an appropriate amount of cold water, add the eggs and stir into a ball.

Step 22 of how to make handmade bean noodlesAfter kneading the dough, put it on the board and knead the dough repeatedly, the harder the dough is, the more delicious the noodles are!

Step 33 of how to make handmade bean noodlesDivide the dough into several small portions, and roll the dough repeatedly with a rolling pin to form a flatbread shape (put some flour in the middle to prevent sticking)!

Step 44 of the preparation of handmade bean noodlesRoll out until it feels very thin!

Step 55 of the preparation of handmade bean noodlesFold the rolled dough in half several times to make it easier to cut the dough!

Step 66 of the preparation of handmade bean noodlesCut the noodles in the middle (width according to your preference, I like the noodles with thin dots).

Step 77Look at the cut noodles!

Step 88 of how to make handmade bean noodlesBoil water in a large pot, put in the noodles when the water boils, and stir with chopsticks to avoid sticking. Finally, chop the green onion and put it in the pot!

Step 99 of the practice of handmade bean noodlesThe noodles are out of the pot! Serve with two small pickles. It's so fragrant!