Noodles are a home cooked staple food, how to make them more firm and smooth?

China's working people will use the tools in their hands to process flour very early, such as white flour, corn flour, corn flour, soybean flour, sweet potato flour, sorghum rice flour, etc., and use these noodles to make a variety of delicacies, among which noodles are one of the most popular pasta, so when we make noodles at home, how to make the noodles taste better and smoother?

Choose a good flour Now we don't need to process the flour at home, we can go directly to the supermarket to buy it, but the flour on the market is uneven, and there are many types, and you may buy the flour you don't need if you are not careful. When buying flour, be sure to ask the shopping guide carefully, read the instructions on the flour, and if it is to make noodles, then it is recommended to buy high-gluten flour. Good high-gluten flour will have a silky feeling when pinched by hand, and the quality of such flour is better, and vice versa.

Secondly, it is difficult to distinguish the color of flour, because too white flour may add pigments or gypsum, and normal flour is actually not very white, for example, Russian flour is gray and yellow, but it tastes good. Now that we've picked out the flour, let's try our hand at making noodles.

Mixing noodles and noodles is a very technical job, and if you don't do it well, you may lose all your efforts. If you want to make the noodles taste stronger, you can beat two eggs into the flour, add some milk, and if you want to make the noodles taste better, you can also add some sugar or other condiments, such noodles are not only firm but also delicious. Try to use cold water when mixing the noodles, and then keep kneading, kneading, kneading, kneading, and then putting it in a basin and waking up for half an hour.

When boiling noodles, you must wait until the water temperature is about 70 or so, never under cold water, such noodles are difficult to eat, you can add some salt when cooking noodles, which can make the noodles firmer. After the noodles are cooked, they are taken out and cooled to preserve the firmness of the noodles to the greatest extent, and the taste is better, which is most suitable for making lo mein.

If you are a noodle lover and like to make your own food, then try making your own noodles, I believe I will be useful to you, if you have a better way please comment below.

Add an egg to the noodles and knead them for a long time, so that the noodles are not only strong and delicious, but also very elastic.

The noodles are, of course, cooked in soup with tomatoes and peppers, and it is best to eat them with some meat like chicken. It's very sweet, super delicious, and very bad.

If you want to make home-cooked noodles more firm and smooth, you can mix noodles with cold water, add less water, the noodles are slightly harder, add salt or eggs to the flour, roll them evenly by hand, add salt when boiling, and overuse cold water.

Ingredients: 150 grams of flour, 3 grams of salt, 80 grams of warm water.

Steps: 1. 150g of flour.

2. Salt Fight Tour 3g.

3. 36, 80ml of warm water.

4. Stir the flour into a flocculent shape.

5. Mix the dough together by hand.

6. Wake up for 30 minutes and shoot the silver head.

7. Knead a few more times, and the smooth dough will come out.

8. If you want to eat ramen, rub the strips, cover a fresh-keeping bag, and let go for another 15 minutes before ramen.

9. Knead them together directly and cut the noodles with a kitchen knife.

10. The surface is a little wide, but very thin.

11. Freshly made noodles can be cooked quickly, as long as the pot is boiling, the noodles float up, and they are cooked.

12. Add some tomato sauce and you're ready to eat.

13. There is still some noodles left, and make hand-rolled noodles.

14. Sprinkle some dry flour and fold the dough sheets to cut them.

15. In order to facilitate tearing, cut it wider.

16. Tear apart one by one.

17. Under the boiling water, the noodles will be cooked when the water is boiled.

18. If you can't eat it today, take a little cold water, then add a spoonful of cooked oil and mix well.

19. The smooth noodles are not sticky or lumpy, put them in a fresh-keeping bag, and you can have a cold salad or fried noodles.

When it comes to tomato egg noodles, everyone will not be unfamiliar, maybe more than 80% of people have tasted it delicious, not only the method is simple and nutritious, and it is very easy to be digested and digested by others, especially when the weather is hot, its appearance rate is of course rising, fresh noodles are soaked in a fresh and beautiful sauce, each with juice, the taste is smooth and chewy, think about it is drooling.

Although the vast majority of people know how to make tomato and egg noodles, but strictly speaking, this extremely home-cooked specialty, or pay great attention to the ratio of tomatoes and eggs, usually their ratio is 2:2, the previous kind of block to choose fresh, and the block is the most suitable for small and medium-sized, if the amount is less.

The scrambled eggs are not fragrant enough, not only will there be some greasy and dry taste, on the contrary, the juice is too fresh, the egg aroma is not enough, the above two points are their own opinion, I don't know if we allow it? Food seasoning: tomatoes, salt, sugar, light soy sauce, green onion (fragrant), egg, vegetable oil.

Preparation: Beat 2 eggs into an empty bowl, then add an appropriate amount of warm water to stir them sufficiently, in addition, prepare 1 tomato in advance, peel it and cut it into small cubes, and put it in a bowl to stir up the emergency.

Put a small amount of oil in the pot, after the oil is burned, pour in the egg liquid that has been stirred up beforehand, and after it is burned to slightly condense, it will be quickly slippery and slippery, put it in a bowl, and then use unnecessary oil (or out of the pot again), put the diced tomatoes in, enlarge the fire and fry the juice out, if you feel that the juice is not sticky enough, I personally recommend adding a little white sugar.

Then pour in a small amount of light soy sauce and appropriate cold water, bring to a boil over high heat, then add the noodles, boil again until boiling, then pour in the scrambled eggs beforehand, and then add a small amount of salt and white pepper seasoning.

Before starting the pot, sprinkle in some charming shallots (maybe fragrant and late), the home-style version of tomato egg noodles is prepared, the banquet lead gap feels sour, sweet and delicious, the method is simple and nutritious, not only each fresh noodle is with juice, it is really delicious, and it is very easy to be dissipated and absorbed by others, I don't know what to eat in the middle of the night, maybe it is what everyone wants, right?

Warm reminder: When making tomato egg noodles, tomatoes are not peeled and it is not painful, please decide according to the specific situation of the individual, no need to copy other people's practices. In addition, in the case of beating the egg mixture, add an appropriate amount of warm boiled water, the taste of the fried eggs will be more tender, and in the case of stir-frying, it may be necessary to add more oil.

In addition, choosing noodles can save the stage of squeezing water, and the fresh noodles that are cooked are still chewy and smooth.

1.First come to the dough, 300 grams of flour, 3 grams of salt, 160 ml of warm water, knead the dough with your hands, wake up for 10 minutes after the basic kneading is formed, and then it is relatively simple to knead the smooth;

2.Divide the dough into two parts, knead it first and then roll it out, without rolling it out very thinly, fold it in half; Now be cautious when we come to cut the surface, the width of one finger or so, and do not cut off the two ends;

3.The other part is also the same operation, brush the bottom of the plate with a layer of oil, put in the dough cake, and then seal it with oil, put the second cake on it, continue to seal it with oil, and let it rise for more than 2 hours, the longer the proofing time, the better the ductility of the dough;

4.Now let's prepare the side dishes, first cut some chopped green onions, cut the green onions separately and stir-fry, shred the carrots, and slice the shiitake mushrooms.

First of all, put the noodles into the water with salt and boil for 3 minutes, then put them in cold water and soak them in celery for later use, then stir-fry the mushrooms and minced meat in the pot, and finally pour the piezen on the noodles and mix evenly.

You can make the dough more gluten when making noodles, and then put it in a pot and cook it and then pass it through cold water again, so that you can ensure the gluten and texture of the noodles.

1.Cut the lean meat into shreds, add cooking wine, soy sauce and wet starch, mix well, and marinate for 10 minutes; After shredding the mustard, soak for 20 minutes to remove the salty taste.

2.Pour oil into the pot, add shredded meat and stir-fry, then add mustard, stir-fry well and serve.

3.After the water is boiled, put in the noodles and cook, remove them, put them in a bowl, and then add the fried mustard shredded pork and chopped green onion and serve.

Cooking noodle skills]: To cook noodles, people are used to boiling water and then putting in dry noodles to cook, this method is actually wrong.

Because the dry noodles enter the boiling water for a short time, the surface of the noodles quickly softens and cooks, forming a protective layer of "diaphragm", which prevents the boiling water from penetrating into the inside of the dry noodles again, resulting in "hard" noodles.

Cooking in this way is time-consuming and not easy to cook.

The correct cooking method is to put the dry noodles into the pot 2 3 minutes before the boiling water of the noodles, so that the dry noodles have a machine that is infiltrated by the water, and after the water penetrates the dry noodles, the boiling water will also boil, and the noodles will be cooked soon, so that the cooking is time-saving and easy to cook.

Return to the pot with noodles. Lean pork, baby cabbage, zucchini, fried tofu, potatoes, mung bean sprouts, tomatoes, flour.

Salt, chicken essence, light soy sauce, chili noodles, peppercorn noodles, monosodium glutamate, oil, a little ginger, a little minced garlic, vinegar.

1. Cut the lean pork into small slices, stir-fry in oil, and set aside.

2. Cut the cabbage into small pieces, cut the zucchini and potatoes into small slices, cut the fried tofu into small pieces, and cut the tomatoes into small petals for later use.

3. Add flour and water, mix into a dough, spread it out with a rolling pin, cut it into strips 3-4 cm wide and 1 cm thick with a knife, and set aside.

4. Set up an oil pot, after the oil is cooked, pour the ginger, minced garlic and chili noodles into the stir-fry until fragrant, put the meat slices and stir-fry, add zucchini slices, potato slices, fried tofu cubes, cabbage segments, mung bean sprouts and stir-fry, add salt, chicken essence, light soy sauce, pepper noodles, monosodium glutamate, and a little water to continue stir-frying. When the stew is 5-6 ripe, add tomato cloves and stir-fry until cooked.

5. Change the soup pot, pour in water, boil until boiling, knead the cut noodles into 3 cm square slices into the pot, beat them with a colander after the noodles are cooked, and pour them into the stewed vegetable pot.

6. Re-set up the vegetable pot, stir-fry the dough and stew, and pour vinegar on the plate.

Egg yolk noodles. Ingredients: 500 grams of wheat rich and strong flour, 210 grams of eggs.

Method]: 1 Put the flour into the basin, knock in the eggs and mix well;

2 Add cold water (100g) and form a dough, knead well, cover with a damp cloth and set aside;

3 Place the dough on a cutting board, roll out the rectangle first, then roll out the long 1 mm thick sheet;

4 Cut the noodles into slender noodles the width of bamboo curtain sticks, put them in a pot of boiling water and cook;

5 It can be served with various toppings or served cold.

Here are some tips on how to make noodles strong:

1. First of all, to make noodles, choose flour with 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. Generally, warm water is 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. Add a little alkali or salt when mixing the dough, which 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.

When the noodles are live, pour some water first, and then turn your hands in the basin in one direction, fry the noodles into noodles, and then add some water to continue to fry, so that you can add water and fry the noodles until the noodles in the basin are almost all noodles, and then live them together to make oranges. The dough used to press should not be soft, otherwise it will stick to the dough sheeter. Put the live noodles aside and wake up, and after about ten minutes, knead the noodles again, and the noodles will be smooth.

Cut the dough into small pieces, knead it smooth, roll it out to a centimeter thickness, and then you can put it on the dough sheeter. Adjust it to a thick one first, and then press it with a thin one. You probably would.

To press the dough well, 1You have to have more time, wake up once, rub once, there is one.

Two or three times is best.

2.Hard to grasp well. You'll have to do this several times to find out for yourself.

3.Don't sprinkle too much flour when pressing the dough sheet, just don't stick to the dough sheet. If the pressed long dough sheets have to be stacked on top of each other, there should be enough flour between the dough sheets to prevent them from sticking.

4.When finally pressed into noodles, the flour should be rounded and covered a little more. Just make sure that the noodles don't stick to each other.

If there is too much noodle soup, it will be mushy, and the noodles will not be fragrant.

The practice of hand-rolling dough.

Five steps. Step 1: Mix the dough.

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.

Step 2: Knead the dough.

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.

Step 3: Roll out the dough.

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 eggplant macro dough sheet every once in a while.

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. Reminder: The dough must be rolled out to the same thickness so that they will be cooked together in the pot.

Step 4: Stack faces.

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.

Step 5: Cut the face.

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.