Cheeks All-hands Roll Noodles
1.
Flour ready
2.
Put in water and salt, knead it round, then cover with a damp cloth or plastic wrap, and let hair go for more than 40 minutes
3.
The dough becomes very moist and soft
4.
Place the dough on the chopping board
5.
Use a rolling pin to flatten and roll into a large piece about 2 mm thick
6.
Sprinkle with cornmeal, then fold in half a few times
7.
Sprinkle fine cornmeal evenly on each folded layer
8.
Cut into wide strips or thin strips with a knife
9.
Boil water in the pot in advance. After the water is boiled, add the noodles, pick them up with chopsticks, cook until all the noodles float, and then remove them.
10.
Drain with cold water, or directly pour into a bowl and pour the marinade
11.
Let’s have a bowl of marinated noodles today
12.
The mixed noodles are topped with garlic or a few drops of chili oil. The meal is done together. It's so cool.
Tips:
1. The amount of flour and water are only a reference, please adjust according to the number of people you eat and the water absorption rate of the flour;
2. The dough of the hand-rolled noodles is harder than the dumpling noodles, so that they can be cut out easily;
3. The thickness of the noodles can be customized, but they must be even and the mature ones are the same;
4. Decide whether to over water according to the selected toppings or eating method. For example, over water for fried noodles, sesame noodles, over water for other noodles, and over water for noodles. La. You can make various braised noodles with raw noodles, which is really convenient and versatile.
