How to roll noodles, how to roll noodles and noodles

Knead the reconciled dough repeatedly on a panel and knead it into a large dough.

Sprinkle the dough with flour and press your fingers down from the top to form a thick round cake.

Use a rolling pin to roll out into the shape of a large round pancake.

Once the large pancakes are rolled out, roll them up with a rolling pin.

As shown in the picture below, sprinkle flour on the part that remains unrolled, then pick up a rolling pin with your left hand and fold the dough forward, spreading flour on the freshly folded side as well.

Then pick up the rolling pin and fold it back from front to back. Repeat this cycle until the dough is fully folded.

Now let's cut the noodles. Press the folded dough with your left hand and cut the width you want with a knife with your right hand.

Once cut, pull the noodles apart by hand and set them loose.

Take a look, this is the cut noodles. The thickness and width of the noodles are determined by themselves.

1.Add salt to the flour and an egg.

2.Mix with water to form a dough, the dough is harder than the dumpling noodles, and cover for 10 minutes.

3.Knead the noodles smoothly and roll them out thinly with a rolling pin.

4.Sprinkle some dry flour evenly on the dough and place a rolling pin on one end of the dough to roll the dough.

5.Continue rolling, opening again, sprinkle dry flour and roll up from the other end, repeat this several times until the dough is rolled out to about 1 mm.

6.Roll out the dough to the right thickness and sprinkle with dry flour.

7.Fold it up layer by layer.

8.Use a knife to cut to your preferred width.

9.Shake the cut noodles by hand.

10.Lay flat on the board.

11.Bring water to a boil in a pot.

12.Add the noodles and cook.

13.Remove and put into a bowl.

The method of rolling noodles and mixing noodles is as follows:Ingredients: 500 grams of flour, 400 grams of water, 5 grams of salt.

<>3. If the lead stove leaks, take 5 grams of salt and sprinkle it into the flour, and a certain saltiness can make the dough more chewy.

Ingredients: 200g flour, 1 egg, appropriate amount of salt.

1. Add an appropriate amount of salt and an egg to the flour

2. Use water and form a dough, the dough is harder than the dumpling noodles, cover and cover for 10 minutes

3. Knead the noodles smoothly and roll them out with a rolling pin

4. Sprinkle some dry flour evenly on the dough, and put a rolling pin on one end of the dough to roll up the dough

5. Continue to roll, open again, sprinkle dry flour and roll up from the other end, repeat several times until the dough is rolled out to about 1 mm;

6. Roll out the dough to a suitable thickness and sprinkle some dry flour;

7. Fold it up layer by layer;

8. Use a knife to cut into your favorite width;

9. Shake the cut noodles by hand;

10. Spread on the board, and the finished product is as follows.

1. And hand-rolled dough Chunxiang. Beat an egg into the flour, 500 grams of flour is just right for one egg, and put a little salt (just pinch a little with your fingers).

2. After simply stirring the eggs and flour, pour in warm water, stir while pouring, and the flour will become flocculent.

3. Mix into a hard dough, knead it smooth and simmer for 10 minutes, and put about 180 grams of water in 500 grams of flour.

4. The dough is rolled into a large pancake shape, as thin as possible, in fact, it is okay to be thicker, and you can cut it a little narrower if you are thicker.

5. Stack it like a fan, and use cornmeal between the dough to prevent sticking when stacking.

6. Cut into thin strips.

7. When shaking open, the cornmeal can be easily shaken off, and the noodles are not sticky.

8. Shred the cucumber, add the chopped coriander, add a little and mix well.

9. Use the remaining two eggs, chives and sweet noodle sauce to make a bowl of fried sauce: heat the oil in the wok, beat the eggs and pour them into the oil pan to fry them, push the scrambled eggs to one side, put chives on the other side, simply stir-fry a few times, stir-fry well, put in 4 tablespoons of sweet noodle sauce, and stir-fry well over low heat.

10. The noodles are cooked as needed, and the rest can be frozen and preserved.