The hand of the tendon road "alkali water surface"
The hand rolling of alkaline water surface in Jindao is the hand rolling noodles. This bowl of hand-made noodles is really the result of my sweat and physical labor; What is special is that I use the Chen Style Taijiquan's silk wrapping strength skill to knead the dough and practice while kneading the dough; So the noodles rolled out are very biting and very stringy! I added edible soda ash and a few eggs to the flour. After more than 20 times of rolling and folding, the rolled noodles are not to mention how tough; With delicious soup topping, it's delicious! This practice is the traditional craft of manual surface. Don't be afraid of trouble. Please see my production process. This is my ancestral craft!When hand rolling noodles are boiled, add some cold water after boiling, and immediately remove them. This will make the muscles more elastic. The best thing to do is to cook one bowl at a time, not many bowls in one pot; If you cook it badly, it won't taste good.
Step 1 . Choose 1000g of medium gluten flour suitable for rolling noodles, mix in 3-5g of salt, add 3-4 eggs, dissolve 5g of soda ash in 400ml of water, slowly pour it into the flour, stir it while adding to form flakes. And knead it into a hard dough; I use the Chen style Taijiquan Silk wrapping Power skill to knead noodles. I must knead them thoroughly, and then cover them with wet cloth for 20 minutes.
Step 2 . Sprinkle some dry flour on the chopping board, roll the dough repeatedly with your fist and palm root, and then press both sides of the dough thoroughly and flat.
Step 3 . Then roll with the rolling pin bit by bit, and press out one indentation after another; Turn over and press again. (Since I couldn't buy a rolling pin in the Philippines, I had to use an ABS plastic tube to wrap the plastic wrap instead.).
Step 4 . Sprinkle a layer of dry flour. By the way, wrap the dry flour with gauze to beat the flour; It is convenient and even. Then roll up the dough with a rolling pin. While rolling, push the dough away at both ends with both hands to make the dough thinner.
Step 5 . Spread out the thick noodles and take another powder;
Step 6 . Roll it up again, continue to repeat the previous action, push the dough to both sides and roll it thin, and pat dry flour on each roll.
Step 7 . After rolling up the dough, hold the rolling pin in both hands and fold it back and forth, then press it open and thin with the rolling pin.
Step 8 . When the powder is rolled up again and pushed by hand, the skin will become thinner and larger, and the powder will also be applied. If the rolling pin is short, it can be cut into two pieces to roll.
Step 9 . Beat the powder, roll it up again, continue to push it away on both sides, and finally the thickness of the dough is 2-2.5mm, and the thickness of the whole piece is the same! (Hehe, to continue this step is to roll out wonton skin)
Step 10 . Spread out and pat dry flour for the last time; Roll it up again.
Step 11 . Holding the rolling pin in both hands, fold the thin dough back and forth on the chopping board;
Step 12 . The folded width shall not exceed 10cm, so it is easier to cut with a knife.
Step 13 . It's time to test the sabre skill. Use the bent knuckles of your left hand to touch the blade surface, and start cutting manually! The thickness of noodles is 4-5mm. (The professional noodle cutter is specially made. It is 35cm long. My knife is for ordinary household use.)
Step 14 . take a look! My sabre skill is not bad, is it;
Step 15 . Grab the folded noodles in order and lift them to straighten the noodles. Centered and bent.
Step 16 . Lao Wang's myopathic hand has finished rolling the noodles, which are uniform in thickness and the same as those cut by the machine. Very good!
Step 17 . Start to prepare noodles: first, spread an egg skin, roll it up and cut it into shreds; Cut the shredded meat, soak the mushrooms and black fungus into shreds (black fungus can also be used), cut the onion and cabbage; Cut shrimps and wash small tomatoes. Chestnuts are blanched and shelled.
Step 18 . Heat the pan and put in the oil. Add the chopped onions, ginger and garlic. Stir in the shredded mushrooms to stir fry until fragrant. Then add the shredded meat, dried shrimps and chestnuts to stir fry; Add a large bowl of boiled water, add appropriate amount of soy sauce, cooking wine, sugar, salt and pepper for seasoning, cover and boil, add a little chicken essence or MSG, sprinkle a handful of scallions, and then make the spicy soup. (If you like spicy food, you can add some bean paste and chili oil to stir fry it)
Step 19 . Put the prepared spice soup into a large bowl.
Step 20 . Bring the pot to a boil with water, add a little salt, add noodles and cabbage, continue to boil until boiling, add a little cold water, immediately remove the noodles, put them into a bowl, and pour a tablespoon of spice soup.
Step 21 . Put a little salt, soy sauce, oil, MSG, scallion and bone soup in a bowl in advance, and then add noodles and mix well. According to personal preference, spare ribs noodles, three fresh noodles and braised beef noodles can be used at will.
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