Don't just add salt to make hand-rolled noodles, teach you 6 key points, the noodles are smooth and chewy, and they are resistant to cooking

一‬、选用‬高筋面粉‬

高筋面粉‬的‬蛋白质含量‬最高‬，它的‬筋性‬也是‬最强‬的，用它‬来做‬手擀面‬是‬最合适‬不过‬了‬。

一般‬大家‬认为‬制作‬手擀面条‬要用中筋面粉‬，不选用‬低筋面粉‬，往往忽略‬了高筋面粉‬它的‬特性‬。 这就是‬高筋面粉‬比其‬它‬面粉‬中‬的‬蛋白质‬丰富‬，筋性‬更高‬，延展性‬更强‬，用‬这种‬面粉‬做‬手擀面‬条吃起来‬更‬筋道‬，面香‬更‬浓郁‬，而且‬下入‬锅中‬特别‬耐煮‬‬。 因此‬，高筋面粉‬是我们‬做‬手擀面‬条‬的‬首选‬。

二‬、水的‬比例‬

手擀面‬中‬含水量‬的多少‬，直接‬影响面条‬的口感，一般‬面粉‬与水‬的比例‬是1:0.4最佳‬，就是‬500克‬的‬高筋面粉‬中加入200克的清水‬。

三‬、选用‬冷水‬和面‬

我们‬在和面‬的时候尽量‬选择‬用‬冷水‬和面，和好的‬面团比较硬实，下入锅中不混汤，口感还筋道，如果‬天冷‬可以‬用‬30度‬左右的‬温度来和面‬，但不能‬用‬热‬水‬‬来‬和面‬，这样‬会使‬面团‬变软‬，‬增加‬面‬的粘性‬，所以‬最好‬‬要用‬冷水‬来‬和面‬。

四‬、加入‬适量的食用油‬

在和面‬的时候，可以‬给面粉‬中加入‬适量的食用油‬，面团‬会‬更加‬光滑‬细腻，还能‬有效‬的增强‬面条‬的伸缩性‬‬。

五‬、加入‬少许的食用盐‬

俗话说‬“碱是骨头‬盐是‬筋‬”食盐可使面筋质地变密，增加弹性，从而增强面筋的筋力。 We use high-gluten flour, so there is no need to add alkali, if you like to eat alkali, you can also add a small amount.

Sixth, the way of hand-rolling dough

We put the weighed flour and salt into the basin, stir evenly, slowly pour in water in stages, remember not to pour too much at a time, stir while pouring, stir into a uniform flocculent shape and then put in the cooking oil, press and knead the dough with your hands repeatedly, knead the dough into a smooth dough vigorously, let the dough rest for 20 minutes, and then make it into a hand-rolled dough. Remember that the flour must be fully mixed with water, so that the noodles will not break easily, and the prepared dough can be left to your own play, you can eat soup noodles if you want to eat soup noodles, you can eat fried noodles if you want to eat fried noodles, just like you.

The above are the 6 key points of making hand-rolled noodles, and then let's take a look at the practical operation of hand-rolled scallion oil noodles.

——【手擀葱油‬拌面】——

一‬、准备‬食材

1. Ingredients: 300 grams of high-gluten flour, 120 grams of water, 2 grams of salt, 3 grams of edible oil;

2. Scallion oil: chives, ginger, lard, edible oil;

3. Seasoning: salt, light soy sauce, oyster sauce, chicken powder, Sichuan pepper powder.

Second, the production process

1. Put the flour and salt into the basin, stir well, slowly pour water into the flour, add it in parts, and stir while pouring until it is stirred into a uniform dough.

2. Add cooking oil to the dough, press it into a ball by hand, relax for 5 minutes, knead it vigorously for 5 minutes, knead it into a smooth dough, and let it rest for 30 minutes for later use.

3. Remove the old leaves of the chives, cut off the roots, clean them, cut them into sections, cut them into minced parts, clean the ginger and cut them into shreds.

4. Put lard and cooking oil in the pot, pour in the small chives and ginger shreds, slowly fry the chives and ginger over low heat until they turn brown, then turn off the heat and cover the pot and simmer for 10 minutes for later use.

5. Sprinkle an appropriate amount of flour on the board to prevent sticking, and then move the awakened dough to the board, without kneading, flatten it by hand, and roll it out into a thin and uniform round dough sheet.

6. Roll out the dough, evenly sprinkle a thin layer of flour to prevent sticking, then fold the dough according to the S-shape, cut it into wide and narrow noodles, grab the top layer of noodles, and then shake it, and the noodles will come out.

7. Pour a little more water into the pot, after boiling over high heat, add a little salt and cooking oil, put in the noodles, point water 3 times after the pot is boiled, cook until the noodles are shiny in color, that is, they are ripe, and then remove the noodles.

8. Put salt, light soy sauce, oyster sauce, chicken powder, Sichuan pepper powder on the boiled noodles, then put the fried chives and minced chives, heat the scallion oil, and pour it on top, so that the scallion oil noodles are ready.