Crunchy Hands Roll Out Alkaline Water
1.
Choose 1000g of all-purpose flour suitable for rolling noodles, stir in 3-5g salt, beat in 3-4 eggs, dissolve 5g of soda ash in 400ml of water, slowly pour it into the flour, stir while adding, to become flakes. Then knead it into a hard dough; I use the Chen-style Taijiquan silk-wrapping technique to knead the dough, be sure to knead it thoroughly, and then cover it with a damp cloth for 20 minutes.
2.
Sprinkle some dry flour on the chopping board, and use your fists and palm roots to repeatedly roll the dough on the dough, pressing both sides of the dough thoroughly.
3.
Then use a rolling pin to roll it out little by little to make indentations one after another; turn it over and press again. (Since I can't buy a rolling pin in the Philippines, I had to use an ABS plastic tube wrapped in plastic wrap instead).
4.
Sprinkle a layer of dry flour, by the way, wrap the dry flour with gauze and pat the flour; it saves trouble and is even. Then use a rolling pin to roll up the dough. While rolling, use both hands to push the dough aside to make the dough thinner.
5.
Spread the thick noodles and pat the flour again;
6.
Roll it up again, continue to repeat the previous action, push the dough to both sides and roll it thinly, pat dry flour each time it rolls.
7.
After rolling up the dough, hold the rolling pin in both hands to rewind the folded dough, and use the rolling pin to open and thin it.
8.
Re-pat the powder and roll it up, press and push with your hands, the dough will become thinner and bigger, and you need to pat the flour. If the rolling pin is short, you can cut it out and divide it into two pieces to roll.
9.
Pat the powder, roll it up again, continue to press and push on both sides, and finally the thickness of the dough is 2-2·5mm, and the thickness of the whole sheet is the same! (Hehe, continue this step is to roll the wonton wrapper)
10.
Spread out and pat dry flour one last time; roll up again.
11.
Holding the rolling pin in both hands, fold down the thin dough on the chopping board;
12.
The folded width does not exceed 10 cm, so it is easier to cut with a knife.
13.
It's time to test the skill of the knife. Use the bent knuckles of your left hand to hold the knife face and start to cut the face by hand! The thickness of the noodles is between 4-5mm. (The knife for professionally cutting noodles is specially made, 35 cm long. My knife is for ordinary household use)
14.
Check it out! My sword skills are not bad;
15.
Grab the folded noodles in order, lift up and straighten the noodles. Center and bend the stack.
16.
Lao Wang's hand-rolled noodles are made, uniform in thickness, and the same as the ones cut out by the machine. Leveraged!
17.
Start preparing to cook the noodles: first spread out a piece of egg skin, roll it up and cut into shreds; cut the shredded pork, shred the soaked mushrooms and black fungus (black fungus can also be used), cut the green onion and cabbage; shrimp Cut the hair and wash the tomatoes (the tomatoes are not necessary). The chestnuts are blanched and peeled off.
18.
Heat the pan and add oil, add green onion, ginger and garlic, pour shredded shiitake mushrooms and stir fry until fragrant, then add shredded pork, dried shrimps, chestnuts and stir fry; add a large bowl of boiling water, add appropriate amount of soy sauce and cooking wine Season with, sugar, salt and pepper, cover and boil, put a little chicken essence or monosodium glutamate, sprinkle a handful of chopped green onion, and the spice soup for the topping is ready. (If you like spicy food, you can add some bean paste and chili oil and stir fry together)
19.
Put the prepared spice soup into a large bowl.
20.
Fill the pot with water and bring to a boil, add a little salt, add the noodles and cabbage, continue to boil, add a little cold water, immediately pick up the noodles, put them in a bowl, and pour a tablespoon of spice soup.
21.
Put a little salt, light soy sauce, oil, monosodium glutamate, chopped green onion and bone broth in a bowl beforehand, then pour the noodles and mix well. You can also choose any ribs noodles, three fresh noodles, and braised beef noodles according to personal preference.
Tips:
When the hand-rolled noodles are being boiled, add a little cold water after boiling and remove them immediately, which will make them more chewy and elastic. The best way is to cook one bowl by bowl, not many bowls in one pot; if it is too bad, it will not taste good.
