The old-fashioned Jiangmi noodles home version tutorial is burnt and crispy, restoring the pure taste of childhood

Today's tutorial is here, to share with you an old-fashioned Jiangmi noodles that can be made at home, and restore the classic taste of childhood together. At the same time, we will also share a few important details of making Jiangmi noodles at home in the tutorial, such as preventing too many sesame seeds from falling off during the frying process, and what kind of sesame seeds are selected to fry them without being mushy or bitter, and they taste more fragrant~

Ingredient Preparation:

180g of cake flour, 1 egg (about 50g), 25g of sugar, 1g of baking soda, 40g of water, 20g of vegetable oil, and an appropriate amount of raw white sesame seeds

Steps:

1. Add 180g of low-gluten flour to the bowl, beat in 1 egg weighing about 50g, then add 25g of sugar and 1g of baking soda, mix well with chopsticks, and then add a small amount of 40g of water many times, and stir into a dough flocculent

Add 20g of cooking oil to the stirred dough and stir with chopsticks to form a dough

Finally, knead the dough into a moderately soft and hard dough, cover and relax for 15 minutes.

Due to the different water absorption of different brands of flour, the water consumption in the process of mixing dough should be increased or subtracted according to the softness and hardness of the dough~

2. After the loose dough is taken out, do not knead, sprinkle flour on the board to prevent sticking, and then directly knead it into long strips, then press the long strips flat, roll them up and down, and roll them into an oval shape with a thickness of about 1cm

Use a knife to cut the dough sheet into small, uniform noodles

3. Rub each small noodle into thin and long, the strength should be uniform during the kneading process, the thickness of the noodles should be consistent, and each one should be covered with plastic wrap to prevent the surface from drying

Spray a layer of water on the surface of the small noodles, then sprinkle a layer of white sesame seeds, roll on the cutting board to make the surface of the noodles covered with sesame seeds, and then knead tightly to prevent too much falling during the frying process. Try to use raw white sesame seeds for sesame seeds, which will be more fragrant when fried, and cooked sesame seeds will be easy to be bitter when fried

4. Once all the sesame seeds are wrapped, cut them into small strips

After the oil temperature in the pot is heated to 5, turn it to medium-low heat, put it into the green rice noodles, do not stir it immediately after getting out of the pot, let the green billet be heated and slightly set before turning it, which can effectively prevent the sesame seeds from falling

After the rice noodles float to the oil surface, they can be turned frequently so that they can be heated more evenly

All of them are fried until golden brown and then the oil is controlled

5. The fried Jiangmi noodles exude a burnt sweetness, which tastes slightly sweet and not greasy, and the more you chew, the more fragrant it becomes, and it is the favorite taste when I was a child~

The roots are crispy on the outside and tender on the inside, sweet and crispy, so delicious that you can't stop, (^-^) V

When you chase dramas or want to eat snacks, you can do it, it's simple, convenient, time-saving and money-saving, and it's clean and hygienic~

That's the end of today's old-fashioned Jiangmi strip tutorial sharing, I hope you like it~