How do you make noodles delicious? How to make Gadda soup and noodles

Pimple soup: a little shredded meat, add some potatoes, burst the pot, stir-fry in the pot, add soup, seasoning, low heat, etc.

A bowl of raw flour, under the tap of the tap, the water flow should be small to the extent of almost dripping, stir with a chopstick, the water flow is slow, the flour maliciously stirs into very fine small pimple pieces, stir almost, when there is a little bit of loose noodles left in the bowl. The diced potatoes in the scalding are almost soft and rotten, at this time, slowly pour the gnocchi in the bowl into the soup, continue to stir a few times, and wait for the pot to boil and the gnocchi is cooked.

After the gnocchi is cooked, add your favorite ingredients such as green onion and coriander, if you like green vegetables, you can also add it at this time, and if you like monosodium glutamate and chicken essence, add it at the end, stir a few times, if you add green cabbage leaves, wait for the green vegetables to come out of the pot. If you like the scent of sesame oil or sesame oil, add a little last.

This soup and rice, mainly according to your own taste, there is no taboo with it, the key is to be patient and small water flow when mixing gnocchi.

The gnocchi made by such a small stream of water melts in the mouth, which is very suitable for eating with the elderly and children when they have a bad appetite.

Good appetite and good health.

Put a little salt in the water of the noodles, then mix the noodles, put them for 2 hours, then knead the noodles, rub the strips, pull the gnocchi and start cooking, after cooking, pass it with cold water for a while, make tomato egg soup, pour the boiled gnocchi into it to taste! My family also makes snacks, I like to eat it very much, and I have time to come to my house to take a look! Search for "City Taste Snack Shop" shopkeeper id:

caiying0814 Don't make a mistake!

I usually eat tomatoes and eggs.

1.Put 500g of flour in a basin, beat an egg and stir slightly with chopsticks.

2.Take 250 300 grams of warm water, put in 10 grams of salt, and make dough water.

3.Use a spoon to fill the water, add it to the flour little by little, stir quickly while adding, be sure to be fast, do not let the dough form a dough, and stir it into a uniform flour grain. Don't add all the water at once.

Note: The difficult part of gnocchi is the step of stirring noodles, which is very important, be sure not to add a lot of water at one time, and do not pour it with a cup, so it will become a big lump if you are not careful, use a spoon to hold water a little bit, and stir quickly with chopsticks, which is good.

If you eat a gnocchi soup with soybean-sized gnocchi inside, then it means that it is really not well done, and if the noodles are stirred well, the gnocchi is the size of a grain of rice after cooking.

Gnocchi is a traditional noodle dish that is very popular in northern China, especially in Henan, and the main ingredients are flour, tomatoes and cabbage. It is characterized by gluten and fragrant soup, making it a rare delicacy.

Fresh gnocchi should not be stored for too long to avoid damage to the nutrients. The alkali is sometimes very strong in the flour bought, and the alkali is added to remove the sour taste of the dough, and the proper use can bring excellent color, aroma, taste and shape to the food, so as to increase people's appetite. Therefore, when the gnocchi is almost cooked, adding a few drops of vinegar can make the noodles completely alkaline, and the color of the gnocchi will also turn from yellow to white.

The main nutrients of noodles are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption.

Pimple soup and noodle steps (add tomatoes and eggs to the recipe of gnocchi soup).

Ingredients: appropriate amount of flour, appropriate amount of water, 2 tomatoes, 1 egg, appropriate amount of minced green onion, appropriate amount of coriander, appropriate amount of tomato paste, appropriate amount of sugar and salt, appropriate amount of sesame oil.

1. First prepare an appropriate amount of flour and put it in a basin, and then add an appropriate amount of water.

2. Stir slowly with chopsticks to form a flocculent gnocchi.

3. The picture below is the appearance of the finished stirring, and it should be noted that the water should not be put too much.

4. After making the gnocchi, pour in an appropriate amount of oil after the pot is hot, add minced green onions and stir-fry until fragrant.

5. After the green onion fragrance comes out, add the tomato cubes and stir-fry for half a minute.

6. Add an appropriate amount of tomato paste, salt and sugar, stir-fry over medium heat until the red oil is stir-fried, and the lumps of the tomatoes gradually decrease.

7. Then add half a pot of water to the pot and bring to a boil over high heat.

8. After the water in the pot boils, continue to keep the heat on high and add the small gnocchi in batches.

9. Stir quickly with chopsticks every time you get a gnocchi, and spread the gnocchi in the pot so that it doesn't stick.

10. After boiling the pot again, turn to medium-low heat, turn to low heat when the gnocchi is ripe, pour the beaten eggs into the pot in a circle, and do not stir first.

11. After the eggs are slightly solidified, gently stir with chopsticks and add your favorite greens. Drizzle some sesame oil before cooking.

Slowly add cold water, spoonful by spoonful, and then go in one direction, and you're good to go.

Go directly to the vegetable market rice noodle shop and buy ready-made gnocchi.

Ingredients: flour.

Excipients: radish, cooked peanuts, cooking oil, refined salt, scallops, shallots, ginger.

Wash the radish and cut it into thin strips. 2.Soak the scallops in advance and remove the skin.

3.Grind the cooked peanuts, chop the shallots, and shred the ginger. 4.

Put a little oil in the pot, add the ginger shreds after heating, and stir-fry the green onion until fragrant. 5.Add shredded radish and chopped peanuts and stir-fry.

6.Add water, pour in the scallops and turn on high heat. 7.

Use a small bowl to hold an appropriate amount of flour, pour in a small amount of water, and beat the dough with chopsticks. 8.When the water is boiling in the pot, pour in the beaten dough and stir with a spoon as you pour to prevent sticking.

After the water is boiled, add refined salt, change to low heat and cook for 5 minutes, before leaving the pot, you can drip sesame oil and sprinkle in chopped coriander.

Tips for making gnocchi soup.

1. Don't make the gnocchi too big, and the water flow should be small when stirring the gnocchi, or slowly drip while stirring.

2. Slide the chopsticks obliquely against the surface of the flour to make circles back and forth, and you can beat the dough into soft dough pieces, so that the gnocchi is soft and easy to digest.

3. When cooking gnocchi soup, don't put too much pimple in the gnocchi, otherwise it will become a viscous batter and should not be cooked. When pouring gnocchi, stir with a spoon while pouring in to prevent it from sticking into a large ball.

1. Put the flour in a small basin, adjust the water from the faucet to the speed of dropping slowly, put the small basin under the faucet with your left hand, quickly stir the flour in the bowl with chopsticks with your right hand, and cooperate with both hands to rub the dough into a lump slightly larger than the rice grains as much as possible.

2. Wash the tomatoes and break them into pieces, cut the cabbage into thin strips, wash and drain the shrimp skin.

3. Sit oil in the pot, heat the shrimp skin and stir-fry until fragrant, add tomato pieces and stir-fry until the water comes out, add shredded cabbage and stir-fry well, pour in water and boil. Put in the kneaded gnocchi, stir the soup while pouring in, turn off the medium-low heat and cook for 2 minutes, put in the chopped green onion, sesame oil and salt to return to the draft.

Make stronger noodles.

1.First of all, to make noodles, choose flour with a high gluten content. Gluten refers to the strength of the flour's gluten and protein content. Flour is generally divided into three types: high-gluten flour, medium-gluten flour and low-gluten flour. The higher the gluten quality, the better the quality of the flour.

2.Secondly, pay attention to the water temperature when mixing noodles. Warm water is generally used in winter, and cool water is used in other seasons. The dough should be kept at 30, at this time the protein in the flour is the best absorbent, and the noodles are elastic.

3.Adding a little alkali or salt when mixing noodles can improve the quality of gluten. Also, the dough should be left for a period of time (usually no less than 30 minutes in winter and a little shorter in summer) to promote gluten production. Finally, the noodles will be cooked in the pot, and the noodles will be very chewy.