There is a knack for making hand-rolled noodles, remember "3 put 1 knead 2 boiled noodles", the noodles are resistant to cooking and have a chewy texture

Making handmade noodles may seem simple, but it takes some know-how and experience to make the noodles last a long time, have a smooth texture, and don't sticky to them. As long as you remember the trick of "3 put, 1 kneading and 2 boiling noodles", the hand-rolled noodles will have a chewy taste, double the nutrition and be delicious.

Ingredients used to make hand-rolled noodles: 500 grams of all-purpose flour, 3 grams of salt, 3 eggs (about 150 grams), 100 grams of milk.

1. Add edible salt

When making hand-rolled noodles, add an appropriate amount of salt to increase the glutenity and flexibility of the noodles, so that the noodles are not easy to break. When cooked, the noodles have a elastic texture, which is what we call chewiness.

2. Add the eggs

Eggs are rich in protein, and adding eggs to flour can increase the protein content in the flour, and the noodles that come out of this way have a smooth and chewy texture after cooking. Eggs are also rich in vitamins and minerals, and adding eggs to flour can also improve the nutrients in noodles.

3. Add the milk

The first choice for making noodles is high-gluten flour, which has a higher protein content than all-purpose flour and low-gluten flour, but the most commonly used all-purpose flour in our general family is all-purpose flour, so we can use protein-rich milk to mix noodles to increase the gluten of flour. The stronger the gluten and the looser the dough, the better the pulling force and tension, and the noodles will not break when cooked, and the texture is very smooth and firm.

Summary: When rolling dough with hand, you can't add too much water, which will not only affect the taste, but also stick when rolling. The ratio of flour to water is generally 1:(0.4-0.45), which means that 200-225 grams of water can be added to 500 grams of flour. Eggs, milk, and noodles can be used instead of the same amount of water.

Knead the dough vigorously

When mixing the noodles, slowly pour the egg milk liquid into the flour, stir it into a uniform flocculent shape with chopsticks, knead the dough into a dough by hand, and then knead the dough vigorously until smooth, which can increase the strength and taste of the noodles, seal the plastic wrap to prevent moisture loss, let the noodles rest for 20-30 minutes, and then you can roll them out into noodles. The dough must be kneaded for a while to make the surface of the dough delicate and smooth, and the noodles will taste smooth and firm.

When many people are cooking noodles, they have encountered that the boiled noodles are particularly sticky and affect their appetite. Next, I will tell you 2 tips for cooking noodles.

Boiled noodles one

Pour a little more water into the pot, bring to a boil over high heat, add an appropriate amount of salt and oil, then add the noodles, bring to a boil over high heat, turn to medium heat and continue to cook until the noodles are ripe. This way the noodles don't spill over the pan during the cooking process, and the noodles don't stick together.

Boiled noodles two

After the noodles are boiled, add water in 3 times to increase the toughness of the noodles, and then remove the noodles from the boiled to make them transparent and shiny. The noodles in boiling water are subject to the principle of thermal expansion and contraction, which increases their toughness and makes them taste firmer.

epilogue

When making hand-rolled noodles, just remember to put in the above 3 ingredients to increase the gluten of the flour, but also double the nutrition of the noodles, and then remember to knead the noodles vigorously, add salt and cooking oil to the noodles without sticking, and add water in 3 times after the pot is boiled to increase the toughness of the noodles. After these steps, the noodles are durable and not sticky, and they are nutritious and delicious, with a smooth and chewy texture.