Noodles are a common diet in the north, from shape to taste, noodles originated in China as early as China, more than 4,000 years ago. Because of its simple production method, easy to eat, rich in nutrition, it can be used as a staple food and as a fast food, and it has been accepted and loved by people around the world!
We often hear the word rolling noodles, because noodles are kneaded with wheat flour into dough, and then rolled into large pieces with a rolling pin. In addition to rolling the noodles, there are also hand-pulled noodles, as the name suggests, the shape of the noodles is pulled by hand. Pulling noodles is a traditional noodle practice of the Han people in Shaanxi and Shanxi Provinces, which evolved from the "courtesy noodles" of the Zhou Dynasty, and is also the oldest noodle with Chinese characteristics and catering culture. We often eat oil noodles, trouser belt noodles, biang biang noodles, dipped water noodles are all a kind of pulled noodles. Then today to share the specific method of pulling noodles, in fact, it is particularly simple, that is, waking up noodles is more time-consuming, but all the waiting is worth it, and the noodles made by themselves are smooth and delicious, much stronger than those sold outside!
Ingredients required: 200 grams of flour 115 grams of water 1.5 grams of salt 4 rapeseed edible oil appropriate amount mix noodle sauce appropriate amount
Preparation steps:
1. Add salt to the flour and mix well, then pour water and stir into a cotton flocculent, knead into a smooth dough covered with plastic wrap and let stand for 30 minutes.
2. Divide the dough into 10 small doughs uniformly, each about 30 grams.
3. Knead the small dough separately into an oval shape.
4. Brush a layer of cooking oil on the plate, put the finished dough into it, brush the surface with a layer of cooking oil, cover the plastic wrap and let it stand for more than an hour to fully wake up the noodles.
5. Roll out the awakened dough into long noodles and press out with a rolling pin in the middle.
6. Pull the two ends of the dough to elongate, you can gently beat while stretching, and then pull from the middle. The waking noodles are very soft, so they can be elongated easily.
7. Add an appropriate amount of water to the pot and boil, put the ripped noodles into the ground one by one, and stir well with chopsticks.
8. When the noodles are almost cooked, add the washed rapeseed to soften, and fish out the noodles and rapeseed together.
9. Put the noodles in a large bowl with cold water, place the blanched rapeseed, and then mix it with your favorite sauce to start!
Tips:
The kneaded dough should be fully awakened to pull out the ribs and noodles that are not easy to break, and if you want to eat in the morning, you can knead the noodles one night in advance. The sauce of the noodles can be selected according to personal preferences, and can also be made into fishing noodles, oil-sprinkled noodles, etc. You can make two bowls of noodles with ingredients and grasp them yourself.
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