New and Old Noodles (wine Ferment Cultivation Method)

New and Old Noodles (wine Ferment Cultivation Method)

by Little Liusan

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

I have always wanted to make old noodles, but I don’t know where the old noodles (new old noodles) came from? Finally, under my constant efforts to check information and practice, I have cultivated new and old faces. When I first came out of the finished product, I was moved by myself.
There are many ways to cultivate new and old noodles. Now I will introduce you to the cultivation method of fermented rice (sweet white wine). My level and experience are limited. I would like to ask you to criticize and correct me for any improprieties. "

Ingredients

New and Old Noodles (wine Ferment Cultivation Method)

1. flour.

New and Old Noodles (wine Ferment Cultivation Method) recipe

2. Distilled spirits (sweet white wine).

New and Old Noodles (wine Ferment Cultivation Method) recipe

3. Put 500g of flour in the container.

New and Old Noodles (wine Ferment Cultivation Method) recipe

4. To remove the residue from fermented rice (sweet white wine), only 250ml of fermented rice juice is required.

New and Old Noodles (wine Ferment Cultivation Method) recipe

5. 200ml of water.

New and Old Noodles (wine Ferment Cultivation Method) recipe

6. Add the fermented wine juice to the flour and stir it into a snowflake shape.

New and Old Noodles (wine Ferment Cultivation Method) recipe

7. Continue to add water and stir to form a dough.

New and Old Noodles (wine Ferment Cultivation Method) recipe

8. Cover it with plastic wrap and let it stand for about 4 hours to ferment into new and old noodles (resting time: about 4 hours on hot days and about 10 hours on cold days).

New and Old Noodles (wine Ferment Cultivation Method) recipe

9. Finished drawings of the old and new sides.

New and Old Noodles (wine Ferment Cultivation Method) recipe

Tips:

1. The old and new noodles that can't be used up can be kept in the refrigerator, and the fermentation will continue during the cold storage, but the speed is slower than that at room temperature.
2. When it is taken out of the refrigerator, it can be used when it is warmed up naturally at room temperature.
3. The refrigeration time should not exceed about 5 days.
4. In the future, leave a piece of the leaven that has been fermented with the new and old noodles in a bowl, put it in the refrigerator and save it for the next use.

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