Ingredients
Flour ( 500 grams ) | Salt ( 2 grams ) |
Water ( Appropriate amount ) | Abalone and scallop sauce ( 30g/bowl ) |
Corn flour ( a little ) | Green onion ( a little ) |
How to dry-mix gluten noodles
1. Add salt and water to the flour, knead it into a smooth and hard dough that does not stick to your hands, and bake it for more than 1 hour.
2.Divide into evenly sized doses
3. Roll out into a 3mm thick rectangle, the width should not be wider than 1/2 the length of your kitchen knife.
4.Sprinkle some corn flour to prevent sticking.Stack two to save time when cutting.
5. Cut into strips, as thick as you like, thicker ones are chewier, The thinner ones are more delicious, each has its own taste.
6.Put boiling water into the pot, boil it and then add cold water twice, and cook until there is no hard core Cooked when it floats
7.Pour into a bowl
8.Open a bowl of abalone chili sauce
9.Pour in the hot sauce, sprinkle some chopped green onion, stir well and serve
10.Finished product
There are two main reasons why the noodles taste strong:
1.The noodles must be cooked in place, at least 1 hour at room temperature, and if it exceeds 2 hours, they must be cooked in the refrigerator.noodle.
2.Be sure to knead it smoothly.The dough will be harder at the beginning, but after it is kneaded, it will be much softer, more flexible, and not easy to break.You can knead it again for half an hour during the dough making process and it will be very smooth.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
