New and Old Noodles (wine Ferment Cultivation Method)
1.
flour.
2.
Distilled spirits (sweet white wine).
3.
Put 500g of flour in the container.
4.
To remove the residue from fermented rice (sweet white wine), only 250ml of fermented rice juice is required.
5.
200ml of water.
6.
Add the fermented wine juice to the flour and stir it into a snowflake shape.
7.
Continue to add water and stir to form a dough.
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).
9.
Finished drawings of the old and new sides.
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.