Hand-rolled Noodles-the Taste of Childhood

Name: Hand-rolled Noodles-the Taste of Childhood
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 2 pcs egg; 10g salt

by Yushi Beibei

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Archaeological discoveries and historical data prove that noodles originated in China and have been made and eaten for more than four thousand years. Noodles are a kind of healthy and healthy food that is simple to make, easy to eat, and rich in nutrition. It can be a staple food and fast food. It has long been accepted and loved by people all over the world. The earliest written record of noodles that can be tested is China during the Eastern Han Dynasty. In 2005, Ye Maolin, a researcher at the Institute of Archaeology of the Chinese Academy of Social Sciences, discovered noodles with a history of more than 4,000 years at the Lajia site in Minhe County, Qinghai Province (buried by an earthquake about 4,000 years ago), about 50 cm long and 0.3 cm wide. Made of millet, with the earliest written and physical evidence, it is obvious that the noodles originated in China. Hand-made noodles were often made for us by my mother when I was young, and now I also make it for children. Family health is the greatest wish of mothers all over the world. "

Ingredients

500g Flour
2 pcs Egg
10g Salt

Hand-rolled Noodles-the Taste of Childhood

1. Ingredients: 500 grams of flour, 2 eggs, 10 grams of salt, and appropriate amount of water.

Hand-rolled Noodles-the Taste of Childhood recipe

2. Flour, eggs, salt and water are poured into the bucket of the bread machine to start the kneading program or manual kneading is also possible.

3. The mixed dough should not be too soft. It becomes a smooth ball or hemisphere. I use a bread machine to mix the dough and the dough will have a film. Generally, the hemisphere is slightly softer and it is easy to roll.

4. Place the panel on the mixed dough, use the rolling pin to turn the rolling pin back and forth, and roll the rolling pin into thin slices. Sprinkle some dry powder every few times to avoid sticking.

5. Rolled dough pieces.

6. Roll it up with a rolling pin, and then fold it to a width of about 10 cm. Use a layer of flour for each layer you fold.

7. Fully folded dough sheet.

8. Cut into thin strips.

9. All cut noodles

10. Pick up the upper layer and shake it lightly, the noodles are ready, put them on a plate or put them on a rolling pin, and wait for the noodles to boil.