Hand beating the practice of Udon

Before asking everyone on Weibo whether they preferred cold buckwheat or soup udon, the result was that udon noodles were greatly victorious. Although I am a neutralist, it makes sense to think that the weather is getting cooler, and naturally the hot udon noodle soup is more attractive. Homemade hand-made Udon power elastic teeth, soft and hard moderate, smooth entrance, far better than the vacuum packaging of Udon on the market.

Although it uses the same material as ordinary hand-rolled noodles, the taste of udon has its own special features. Because the udon dough contains high salt and very low moisture, it is necessary to fold and knead repeatedly when making, coupled with a long period of waking up the noodles, so that the gluten of the flour has been fully stretched, and only then has the formation of Udon's strong elastic teeth, soft and hard, and smooth taste.

The salt content in udon noodles is about 5% of the weight of the flour, while the water content is only 43%-45% of the flour, so the dough is dry and hard when it is just reconciled, and it is difficult to operate. But working people always have some simple wisdom, and the traditional practice in Japan is to step on the dough with your feet, and use the weight of the body to step on the hard dough until it is smooth and soft. It is then folded repeatedly to help the gluten form a neat structure. This is very labor-saving, especially for female chefs who have saved their wrists. However, time can not be saved, under the premise of low moisture content, the stretch and tendon of the dough can only rely on a long time to wake up the noodles.

Japanese ramen often has a lot of side dishes and a very rich soup, but udon noodles are mostly paired with simple clear soup, I think it may be to highlight the taste of udon, with a lot of time and energy to make the elastic teeth noodles, is the protagonist of the soup noodles.

There is a reward for the effort in the kitchen, and it is worth spending some time for such a hot and slippery bowl of soup udon.

Start by making the noodles, adding salt to water and stirring until completely dissolved

Slowly pour the brine into the flour, stir to form a flocculent, keep the last 10ml of brine first, and then decide whether you need to add it later depending on the situation

Knead the dough until no dry dough has fallen off, put the dough in a plastic bag and let it sit for 30 minutes

Then put the bag on the ground, squash the dough with your feet through the plastic bag, fold it 2 times in the bag and then put it on the ground again and squash it, repeating the process until a total of 10 times

Form the dough into a ball, put it back in the plastic bag and wake up for 1-2 hours

While waiting, prepare the broth for cooking noodles for a while. First, soak the kelp in 350ml of clean water for more than 1 hour

After waking up, roll out the dough thinly, roll it up and down into an oval shape, turn 90 degrees and then roll it out in a different direction until it is rolled out into a square piece 3-5mm thick

Sprinkle too white powder on the dough, fold the sides to the middle, fold again, and transfer to the cutting board

Cut the noodles into 3-5 mm wide noodles with a sharp knife, scatter them and shake off the excess white powder, and the udon noodles are ready

Prepare the ingredients for the cooking noodles, cut the oil tofu into strips and slice the shiitake mushrooms

Boil the previously soaked kelp with water until the water is about to boil but has not yet boiled, remove the kelp

Add the wooden fish flowers, cook for 2 minutes on low heat, filter with a fine gauze cloth, and the result is the bonito konbu stock commonly used in Japanese ingredients

Now to cook the noodles, boil a large pot of boiling water, add the noodles and stir

At the same time, pour the broth into another pot, add shiitake mushroom slices, soy sauce and miso and bring to a low heat

Bring the noodles to a boil and turn to medium heat and continue to cook for 8-10 minutes

When the noodles are almost cooked, add oil tofu to the broth, taste salty, and add the right amount of salt to make the flavor

Immediately after Udon is cooked, rinse in cold water, wash off the starch on the surface, and then pour boiling water again to warm the noodles

Place the drained udon in a bowl, place the oil tofu and shiitake mushrooms on top, and pour the broth

Sprinkle with green onions, add sea moss, and finally sprinkle seven flavor powder according to your personal taste