Hand beating the practice of Udon

Practice steps

1: Put the flour, water and salt into the bread bucket of the bread machine, use the kneading program to roughly knead the dough, let it go for 20 minutes, then continue to knead for more than 20 minutes, knead until the dough is smooth and elastic, and then feed for another 20 minutes.

2: Roll out the dough into a dough with a thickness of about 2-3mm approximately rectangular pieces, and then fold it up in the way shown in the picture.

3: Cut into noodles of uniform thickness, but do not have to cut very finely. Bring a pot of boiling water, cook the noodles, and rinse with cold water.

4, here is the use of slices of oil tofu, cut into strips, wood ear mushrooms in advance to foam well, small pot add bonito stock, Japanese soy sauce, miso, fungus and oil tofu, cook for a while.

5: Finally, put the cooked noodles into a bowl, add the cooked soup and side dishes, sprinkle with green onions and eat.

Mood story

Cold weather is like eating something hot ~ said to be called to fight udon, in fact, I am not completely handmade here, the dough is relatively hard, so I used a bread machine to help. As well as the recipe gives the amount of soup brine material is one serving.