To make hand-rolled noodles, it is not right to add salt and alkali. These 2 steps are the key, smooth and strong and delicious

Key point 1: [Ratio of surface to water]

The hand-rolled dough must be firm, so that it will not stick when rolled out, and the noodles will not stick.

When making hand-rolled noodles, our family generally chooses all-purpose flour, and the ratio of flour and water is generally 1:0.4, that is, 500 grams of all-purpose flour is added to 200 grams of cold water, and then it can be made into a hard dough. Mixing the dough with warm water will shorten the resting time, but it will not be as strong as cold water dough.

Key point 2: [Three rubbing and three awakening]

The three kneading is mainly to increase the tough taste of the noodles; The three awakenings are to make the dough tense, we don't have to work too hard when kneading, and it is easier to form.

The first time we knead the dough, that is, we add the flour to the water and knead it into a dough, the freshly mixed dough is difficult to knead smooth, because the gluten in the flour has not yet been formed, and the noodle dough has low water content, is particularly hard, and the kneading is particularly laborious. So let's wake up for 5-10 minutes for the first time, and then knead it a second time, and the dough will be easy to knead smooth after it has become gluten. Then let the dough rest for 10 minutes for the second time, we knead the dough for the third time, and then let the dough rest for the last time for 20 minutes, and then we can roll it out. After three kneading and three awakenings, the dough is particularly smooth and moist, and the hand-rolled dough will taste particularly strong and delicious.

Let's take a look at the role of salt and alkali in dough.

Salt has the effect of improving gluten and can enhance the elasticity and extensibility of wet gluten. It also has a certain osmotic effect, which can make the flour quickly absorb water and achieve the purpose of forming a gluten into a ball. But you can't add too much salt, when we make noodles, salt is 1-2% of the weight of the whole dough. If too much salt is added, the dough will be too gluten and it will be difficult to roll.

Alkali is also able to improve the gluten structure and increase the strength of the dough, so that the dough has unique toughness, elasticity and smoothness. Adding alkali will make the dough produce an alkaline flavor, and the taste will be more refreshing, and the noodle soup will not be muddy when cooking. Alkali should also be added in moderation, if there is too much, the color will be yellow, and the taste will be bitter. Alkali is generally 1%-2% of the weight ratio of flour.

The purpose of adding salt and alkali, like some wonton wrappers and extra thin noodles, is easy to boil and soften. After adding salt and alkali, it will improve the strength of the dough, increase their toughness, make the taste of the dough smoother, not soft, and not muddy after cooking.

So the above shows that when making hand-rolled noodles, salt and alkali can be left unadded, they only play some auxiliary roles. The most important thing is to mix and knead the dough, add less water when mixing the dough, and make the dough harder. Kneading the dough is to work hard, as the saying goes, "the daughter-in-law who hits the dough", three kneading and three awakening are particularly important, so that the gluten can come out well, and the dough is particularly strong. Let's share with you the whole process of making hand-rolled noodles.

——【Scallion Oil Noodles】——

1. Prepare the ingredients

1. Dough part: 300 grams of all-purpose flour, 120 grams of water, 1 gram of salt.

2. Scallion oil: chives, ginger, lard, cooking oil, salt, light soy sauce, oyster sauce, chicken powder, pepper, five-spice powder.

Second, start production

Step 1: Put the flour and salt into a basin and stir well, then slowly pour in water and stir it into a flocculent shape with chopsticks.

Step 2: Next, knead into a slightly smooth dough, let it rest for 8 minutes, knead it into a smooth dough, let it rest for another 10 minutes, and finally knead it again, the dough will become very smooth and delicate, and then let it rest for 20 minutes for later use.

Step 3: Clean the chives, cut them into long sections, shred the ginger, and chop some shallots.

Step 4: Turn on medium-low heat, pour an appropriate amount of cooking oil and lard into the pot, add the chives and ginger.

Step 5: Slowly fry the chives and ginger over low heat until golden brown, then turn off the heat, cover the pot and simmer for a while, so that the green onion fragrance is stronger.

Step 6: Move the dough to the cutting board, roll it out into a large sheet of dough with a thin and uniform thickness, and fold it up.

Step 7: After cutting the noodles into uniform thicknesses, grab the top end of the noodles and shake them, and the noodles will come out.

Step 8: Pour wide water into the pot, after the heat boils, put some salt and cooking oil so that the noodles do not stick, and then put in the noodles, and wait for the pot to boil and order water 3 times respectively to increase the texture and strength of the noodles.

Step 9: Cook the noodles until they are cooked, then remove them. Add salt, light soy sauce, oyster sauce, chicken broth mix, five-spice powder, pepper, fried chives, and minced chives, then heat the scallion oil and pour it over to bring out the fragrance.

In this way, a hand-rolled noodle made of scallion oil noodles is ready, it smells fragrant, the taste is smooth and strong, the green onion is fragrant, and it is particularly delicious. In fact, making hand-rolled noodles is particularly simple, the key is to mix and knead the noodles, salt and alkali can be omitted. As long as the moisture content of the dough is controlled, and less water is added when mixing the dough, the dough and the dough are harder. After three resting and kneading of the dough, a smooth, firm, non-sticky and delicious noodle is produced.