I remember when I was a child, as long as it was rainy and the weather was cold, I could eat the steaming noodle soup made by my mother when I came home from school, drink it in my mouth, and warm it to my heart, and I still remember it vividly.
Noodles, also known as ga noodles, is a flour as the main raw material of food, with a variety of seasonal vegetables, meat and seafood, not only delicious and nutritious, and the meal out of a pot, quite convenient, in our north, the weather is relatively cold, drink a large bowl, it is really comfortable! Warm your heart and warm your stomach and warm your body! Speaking of noodles, that is exquisite, the noodles made by my mother are not only tendonic and delicious, but what I admire most is my mother's technique, the noodles that are pulled out are the size of fingernails, thin and symmetrical, you take a piece of light to look at, a thin layer, very uniform, as if it is a martial arts master in martial arts novels, whizzing, thin, fast, good.
It may be that when I was a child, I ate more noodles, and when I grew up, I still had a good bite, it may be the reason for my mother's efforts to make noodles, I quietly learned the method of making noodles, I learned nine times out of ten, but the method of pulling noodles is far from the same, the size is not the same, the shape is not formal, I joke that my noodles are high-end customization, and it is a limited edition, each is different, but the wife and son are very popular, eating happily, although it is ugly, but eating is this taste, asking to do it every other day, I'm really flattered! The following is to share the old method that my mother used for 20 years, when making noodles, it is wrong to only add salt to the noodles! Let's take a look!
Ingredients used: spinach, tomatoes, potatoes, flour, salt, oil, green onions.
First: Cut the washed spinach into sections, put part of it into a double-happiness blender and beat the spinach juice, and use the other part as an ingredient.
Second: add a spoonful of salt to the noodles, live out the noodles more tendons, with spinach juice and noodles, added in small quantities and many times, the noodles are blended flocculent, kneaded into a smooth dough, kneaded into a smooth dough, then kneaded on the board for 2 to 3 minutes, and then pressed into the dough cake, poured into the cooking oil so that the entire dough is wrapped in cooking oil, this step is the key, the title says that only adding salt to the flour is wrong, but also add edible oil, the purpose is to increase its ductility, so as to pull out the dough, not to break it. Then wake up for 20 minutes.
Third: dice the tomatoes and cut the peeled potatoes into small slices.
Fourth: The dough that has been awakened is flattened, pressed thinner, and then cut into long strips.
Fifth: add oil from the pot, the oil temperature is 50% hot, pour in the green onion, stir-fry the onion after the aroma is poured into the tomatoes, the tomatoes are fried out of the juice and poured into the potato chips, stir-fried evenly into the water, boil on high heat.
Sixth: after the pot is opened, change the heat to low, take a long dough agent, press the long strip, start to pull the dough slices, after the dough pieces are cooked, pour in an egg liquid, stir while pouring, form a uniform egg flower, then add a spoonful of salt to taste, add the remaining spinach, boil again and turn off the heat out of the pot.
When making dough, it is wrong to add only salt to the noodles! But also to refuel, my mother used 20 years old method, the tendons are delicious, I really learned the art, only learned the fur, ugly, but the taste is superb, the family likes, ask to do it every other day. Technical points: 1, not only add salt to the noodles, use spinach juice and noodles, balance nutrition, color pleasing to the eye, and have more desire to eat. 2, and the good dough cover with cooking oil, the purpose is to increase ductility. 3: Wake up for 20 minutes. 4. When pulling the dough slices, try to make them thinner, and the taste will be better. Have you learned? I'm Xiaofeng, if you like the food that Xiaofeng shares, don't forget to pay attention to the foodie Fengzi! #Everything is gratifying##This is the explosive ##厨房小窍门儿 #
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