Hot and Sour Noodles
1.
The noodles are more chewy, and medium or high flour is generally used. When using medium flour, adding a little salt can increase the gluten of the noodles. If you use high flour, you don't need to add salt. It is not recommended to use low flour because the gluten is too low. I used arowana dumpling powder with 1 gram of salt.
2.
While pouring water, use chopsticks to stir the flour into a fluffy shape.
3.
Knead the dough into a dough with your hands. At first, it is not easy to knead, it doesn't matter, just knead it into a ball. Seeing that this is the first time kneading, there are still a lot of noodles. Cover and let stand for 10-30 minutes. Generally, it is ready to knead after ten minutes, and the cover is to prevent the surface from drying out.
4.
When kneading the dough for the second time, the dough was no longer visible at this time, and it was relatively smooth. Still covered, let stand for 10-30 minutes. If it is still difficult to knead at this time and there is dough, it means that the water is a little bit less. You can stick the water with your hands and knead it into the dough. You can repeat it many times until there is no more dough and the dough becomes smooth.
5.
This is the third kneaded dough. It is already very smooth and the dough is moderately firm. Cover and let stand for half an hour.
6.
After half an hour, roll the dough flat, about half a centimeter thick, and cut into strips about 2 cm wide.
7.
Take a large plate and apply a layer of oil first, then spread the cut noodles, and then apply a layer of oil. The noodles must be brushed on all sides, otherwise the noodles tend to stick. Then wrap it in plastic wrap and wake up for at least 1 hour. I made this one night in advance, and just smashed the noodles the next morning, which saves time.
8.
Early the next morning, the noodles started. Use a rolling pin to roll it out first, and then pull it so that the noodles are more uniform in thickness. Because it is for one person, the noodles are relatively thin, so I didn't use chopsticks to press it. When pulling the noodles, the strength should be flexible, and you can't pull it with brute force, as it will break easily. You can start boiling water at this time.
9.
Take a noodle bowl and prepare the soup base. Add salt, light soy sauce, dark soy sauce, vinegar, etc. according to your taste, a little chopped green onion, and a little bit of pickled mustard.
10.
After the water is boiled, you can first scoop a few spoonfuls of water to rinse with the seasoning, and adjust the soup base first.
11.
Turn the heat to medium and low, keep it slightly boiling, then pull the noodles into the water, and then turn the heat to a higher heat to cook the noodles. Translucent like a dumpling wrapper, it will be cooked. If you don't worry, you can use chopsticks to break it. The noodles are thin and cooked quickly. If it is thicker, add cold water once and cook for a while.
12.
Transfer the cooked noodles into the soup bowl, add a few coriander, and mix well and you can eat. If you have a few slices of braised beef, it will be more beautiful (mei).
Tips:
1. To make noodles, choose the chewy flour, which has a higher protein content. You can't use low flour. You can use medium flour, medium flour + high flour, and high flour. The noodles produced in this way are chewy.
2. Different brands of flour have different water absorption rates. Don't put too much water in the beginning. You can start with half the amount of flour and a little bit of water. If it is too dry, it is not easy to knead, so use your hands to knead the dough with water and add a little bit. The dough for making noodles is a little harder than that for steamed buns. I usually have a flour to water ratio of 45-55.
3. Knead the dough several times, knead it once and let it stand for a while, then knead it two or three times, the noodles will be delicious.
4. The kneaded dough should be awake for at least 1 hour. You can knead the dough one night in advance and pull the noodles the next morning to save time in the morning. If the noodles are refrigerated overnight, be sure to take them out of the refrigerator to warm up early, otherwise the noodles will be stiff, not easy to pull, and easy to tear.
5. People who can't knead the noodles can learn my lazy way (I also learned it from others), and use a rolling pin to roll out the noodles first, and then to pull the noodles. It is much simpler and faster.
