How to make machine tied fresh noodles to make them more refreshing

The noodles are made with a small amount of salt, and the noodles will be firm.

Processing fresh noodles.

1.Formula ingredients: 85 kg of flour, 15 kg of starch, kg of salt, jin of gluten source, 30-35 kg of water.

2.Operation process:

Mix the flour, starch and gluten evenly.

Add the salt to the flour water to dissolve, then stir into the mixed flour.

Put the flocculent dough into the dough sheeter to roll the fresh noodles.

Don't mix the noodles too thin, and you have to wake up.

One. Dandan noodles.

Ingredients: 150 grams of Fuqiang powder, 3 eggs, 125 grams of soy sauce, vinegar, winter vegetables, chopped green onions, Sichuan pepper noodles, sesame oil, 100 grams of red oil chili pepper, sesame paste, lard, clear soup, etc.

Method:1Beat the eggs into the flour, add alkali, water and mix evenly, roll them into sheets, cut them into thin noodles, wash the winter vegetables, and mince them.

2.Divide the soy sauce, vinegar, minced winter vegetables, peppercorn noodles, chopped green onions, sesame oil, and sesame paste into 10 bowls, add a small amount of hot soup, and after the noodles are cooked, evenly scoop them into 10 bowls.

500 grams of noodles flour plus 35 40% warm water, put 2% refined salt and a small amount of edible alkali, let the noodles rise for 30 minutes and then operate. This will not only increase the strength of the gluten, but also have a smooth taste and is not easy to break.

Ingredients: 1500 grams of flour, 500 grams of purple sweet potato, 10 grams of salt, 700 grams of water.

Method 1: Peel and cut the purple potatoes, add salt and water and cook in a pressure cooker for 5 minutes.

2. After the purple potatoes are cooled, pound them into a paste and knead them into a dough in flour, and let them rise for 15 minutes.

3. Use a rolling pin or noodle machine to make noodles.

Processing and making fresh noodles, wonton skin, dumpling skin, knife-cut noodles, ramen, hand-rolled noodles, vegetarian noodles, multigrain noodles, fried noodles, plate noodles, braised noodles, etc. are said to be simple, but it is not easy to do well, not only to consider the strength, long cooking time, but also to keep fresh for a long time, and the food additives used should comply with the provisions of the "Food Additives Use Standard GB2760-2011". Gluten power source with QS certificate is specially used for fresh noodles, wonton skin, dumpling skin, knife cut noodles, ramen, hand-rolled noodles, vegetarian noodles, multigrain noodles, fried noodles, plate noodles and other flour products, fresh noodles and other flour products processed by gluten power source gluten, boil-resistant, transparent, smooth, not muddy soup, good elasticity, long preservation time, freezing does not dry shrink, no cracking, prevent noodles from souring, prevent noodles from discoloring, black and dark. The three certificates of the gluten source are complete (business license, production license QS certificate, third-party test report), and the quality is reliable.

The recipe for processing and making noodles: 85 kg of flour, 15 kg of starch, kg of salt, jin of gluten power, 30-35 kg of water. Production process:

Mix the flour, starch and gluten power source evenly, add salt to the dough water to dissolve, then stir and add to the mixed flour, and put the flocculent dough into the dough sheeter to roll fresh noodles. The processing and production methods of wonton wrappers, dumpling wrappers, knife-cut noodles, ramen noodles, hand-rolled noodles, vegetarian noodles, multigrain noodles, fried noodles, plate noodles, stewed noodles, etc.

Make your own noodles, if you want to have a good taste, the kneading time must be long enough, no need to add anything, warm water and noodles, you can add a little salt in the water of the noodles, and add a little alkali powder, and the noodles are good, just knead it hard, knead it until the dough is very smooth, and there are some small bubbles out, it is basically OK, and then make it one by one, rub a little oil, put it in the crisper and seal it, about an hour later, you can pull it open, the noodles you pull by hand, very fine! It's better than the noodles made by Xinjiang people in restaurants outside, which I often make myself

To make noodles, use warm water and noodles and add a little salt to them. Don't mix the dough too hard, just rub it with your hands too hard. It's best not to put eggs, because when you put eggs, the boiled noodles will be too hard and not very strong.

Teach you a method, don't boil the noodles too cold, pick them up with chopsticks, and blow them cool with an electric fan, which is very strong.

It depends on the noodles themselves and the heat.

The water temperature is very important when mixing the noodles, don't use too cold water, and then add a little salt, you can be more gluten After all, it is a machine noodle Without repeated kneading, the dough is not important, and if it is blackened, there is no way to see what kind of flour you use.

Personally, I feel that commercial raw materials are different from those used at home. The recipe is also different. Therefore, the general conditions are not easy to solve, and additives should be needed.

The first is strength: 1. In the process of making machine-made noodles, the step is repeated many times before cutting the noodles into noodles, but the noodles are stronger and stronger; 2. You can add an egg to the flour before pressing the noodles, which also has a good effect; 3. The water temperature should be well controlled, and it is best to use warm water. Secondly save the question:

If possible, the pressed noodles are dried and stored for 1-2 months. I used to work as a pastry chef at a ramen restaurant. Hope it works for you.

You can put a little salt in the flour, and the noodles will be very strong.

How to make machine-made noodles with gluten, they will not taste bad for a long time in summer.

One is that you have to choose a good type of noodles, buy noodles made of high-gluten noodles, such as Japanese udon noodles, which will taste smoother and chewy, and it depends on experience, when cooking noodles, after the noodles are boiled, add a scoop of cold water to it when the water is boiled again, or put it in cold boiled water after boiling.

The water in the pot should be boiled when it bubbles at the bottom. Don't wait for the water to boil and the noodles cooked like the noodles below are not delicious, and add a little alkali when the noodles are boiled in water.

If you want to make noodles strong, the key is to look at the step of mixing noodles. The first thing to do is to choose a good flour, which is the one with a lot of gluten. When mixing the noodles, add less water, and use cold water to make the noodles very hard, and then let the noodles rise for 20 minutes to be slightly softer, and be careful not to let the surface of the noodles dry during the waking process.

Knead it with dry flour for a while before making it, and then it's ready to go.

At present, the legal method is to add some edible salt and gluten source F-type, etc., and the noodles processed and made by gluten power-source F-type (special for fresh noodles) have a smooth and chewy taste, and the noodles are not dehydrated and shrunk, and remain fresh. The wonton wrappers and dumpling wrappers made by H-shaped processing of Gluten Power Source have a chewy taste, are soft and elastic, resistant to boiling without muddy soup, and do not break the skin.

The noodles themselves are very dry after processing, and the temperature is the highest after the water boils, and when the dry noodles encounter high temperatures all of a sudden, the starch on the surface of the noodles is easy to form a layer of mucous membrane, which will cause moisture and heat to not easily penetrate into the inside of the noodles, which will cause the noodles to still be raw, and the outside is sticky, the inside is hard, and the soup paste is the case. The correct way is to put the noodles when the water in the pot begins to bubble, then stir a few times, wait for the water in the pot to boil, pour in an appropriate amount of cold water, and then wait for the water to boil, the noodles are basically cooked. You can try the noodle spoon, it is more worry-free to have it at home.

Fresh noodles or hand-rolled noodles, the characteristic of this kind of noodles is that the humidity is relatively large, wait for the water in the pot to boil before the noodles, and then be sure to boil again with high heat, so as not to form a layer of film sticking to the water due to the water temperature is not enough for the noodles to form a layer of batter on the surface of the noodles, the noodles will become turbid, and the noodles boiled out of the boil are not smooth. You can use a special pot to cook noodles, which is convenient and practical.

Roll the noodles by hand, pick them up after cooking, and mix them with cold water for a while, the taste is refreshing and chewy. Put the flour in a large bowl, add 2g of salt and mix well, add an appropriate amount of warm water of about 50 degrees, stir it into a snowflake shape with chopsticks, knead it into a smooth dough, cover it with plastic wrap and let it grow for about 30 minutes. Cut the noodles into thin noodles evenly, sprinkle a little dry flour after all are cut to prevent the noodles from sticking together, and prepare shallots, sand tea sauce, flavored tempeh paste, and cooked sesame seeds.

Boil enough water to make sure the noodles have room to churn in the water, cook until the noodles are all floating, remove the noodles, cool the boiled water, drain and set aside. Heat the pan, put in a small amount of oil, stir-fry the green onion stalks, pour in the sand tea sauce, black bean sauce, soy sauce, stir-fry evenly, pour in the drained noodles and mix well, drizzle with balsamic vinegar, sprinkle chopped green onions, white sesame seeds and serve.

To make noodles chewy, always remember to add a small spoonful of salt to the flour. Add one or two eggs, then add water to mix the dough. The next step is to knead the dough vigorously until it is glutened, then cover it and let it sit for 15 to 30 minutes.

After the dough is kneaded, it is necessary to roll it out repeatedly, and the more you press, the stronger it becomes. Noodles are a kind of food made of flour of grains or beans and ground into a dough with water, and then either pressed or rolled or rolled into slices and then cut or pressed, or rubbed, pulled, pinched and other means to make strips (narrow or wide, flat or round) or small slices, and finally boiled, fried, stewed, and fried. There are many patterns and varieties.

There are many local specialties, such as longevity noodles eaten during birthday celebrations and fragrant pasta from abroad. Delicious noodles are almost always mild and chewy, developing the flavor of the pasta to the extreme.

Noodles are a simple and convenient nutritious staple food that is loved by people. Archaeological discoveries and historical data prove that noodles originated in China and have been made and eaten for more than 4,000 years. It can be made into any shape, cooked into different flavors, and has become an indispensable delicacy in the lives of Chinese.

If you want to eat the fragrant and chewy noodles on it, it is best to make your own hand-rolled noodles, which have a sweet and original flavor and are not easy to rot when cooking. Since the beginning of the past two years, I have a habit of trying not to buy outside as much as I can do. Rolling noodles can be made a little more, put in the refrigerator in separate bags to keep fresh, and eating within a week will not affect the taste, boiling, mixing, steaming, and stir-frying are much more convenient.

Today's double sauce noodles are mixed with scallion oil with sand tea sauce and flavored tempeh hot sauce, drizzled with a little balsamic vinegar and sprinkled with some cooked sesame seeds before eating, fragrant, no matter how much you eat, it is really delicious!

Fresh noodles are not like dry noodles, they are very delicious when cooked well, but if they are not cooked well, they will become paste, and share with the landlord how to cook fresh noodles tender and smooth. Prepare the fresh noodles that will be used. Turn on medium heat, put an appropriate amount of water in the pot, and bring the water to a boil until the amount of water is enough to fill the amount of noodles.

When the water is boiling, put the noodles in. Stir quickly with chopsticks so that it doesn't stick. Cover the pot and bring the water in which the noodles are cooked to a boil.

Open the lid and reduce the heat to a low boil. Add a bowl of water. Continue to cover the pot and bring the water to a boil, being sure to pay attention.

After the water is boiled, confirm that the noodles are cooked and quickly scoop up the noodles. Finally, in order to ensure the tenderness and smoothness of the taste, pass it through cold water and scoop it up.

It depends on what flavor you like, generally I like to use seafood to make, the soup after the shrimp or clams are cooked, remember to cook the seafood must be fished out for later use, or wait for the noodles to be cooked and the seafood will be tasteless, use the seafood soup to make noodles, and wait for the noodles to be cooked and put in the bowl to add the seafood, the taste, perfect. If possible, use smaller shrimp, 1-2 cm of the kind, put them in a pot and cook them, and then underneath them. If you like the taste of meat, then fry the pot noodles, boil the oil, fry the green onions, ginger and garlic, put in a little cabbage leaves, it must be leaves, add water and boil, below.

Will braised pork be made? When you put it on the surface of the water and put it in the red meat soup, the taste makes your mouth water when you think about it.