Oil Splashed Belt Side
1.
Add a pinch of salt to the flour for a few days. A little bit will do. Salt is to increase the toughness of the flour, not for saltiness.
2.
Slowly add water and stir slowly with chopsticks on the other side, it's almost like noodles
3.
Then knead it into a slightly smooth dough by hand, cover and wake up for about 10 minutes
4.
The noodles that have been awake are taken out and flattened mine is for one person, so it looks relatively small🤣
5.
Use a knife to cut the noodles into 2 or 3 cm wide noodles
6.
Then fold the dough into the bowl and apply a layer of oil between each layer! This is not only for anti-sticking oh, fat noodles are more elastic...can't be omitted! Then cover with plastic wrap and proof it at room temperature for 1 hour.
7.
I prepared a little side dish of noodles, shallots, garlic, and cucumber between the noodles. This can be freely matched according to personal taste.
8.
The dough sheet is very elastic and flexible when it wakes up. I have to boil a pot of water at this time
9.
Then stretch the dough horizontally to make it wider (no one takes pictures of me, just make up for the feeling of widening the dough with two hands 🙄)
10.
Then take the two ends and pull the noodles long... down into the boiling water pot
11.
Simmer for 2, 3 minutes until the noodles are cooked and ready to be out of the pot
12.
Pick up the noodles and add the side dishes, a pinch of salt, dark soy sauce, vinegar, and chili noodles (powder)
13.
Boil two spoons of hot oil and top it! A bowl of fragrant oil-spattered belt noodles is complete!
14.
Mix the finished product! The oily noodles are finished like this, it looks delicious😍😍
15.
The finished product eats a big bowl in one go🙌🏻🙌🏻👏🏼
16.
The finished product can also be served with green leafy vegetables and the soup seasoning for cooking noodles. Put a little bit more to make a bowl of warm noodle soup...😂😂😂
17.
Finished product
Tips:
1 The flour can be made of ordinary flour or high-gluten flour for bread. I think that high-gluten flour has good flexibility, so the noodles are softer, but in fact, I prefer the taste of all-purpose flour... It is chewy and suitable for mixing with high-gluten flour. Suitable for noodle soup...
The role of oil and salt in the 2 step is to shape the noodles and taste better. Don’t omit it.
3 As the side dishes, you can choose green leafy vegetables, bean sprouts, carrots, etc....
4 The supporting role can also add some five-spice powder, pepper, chicken essence, etc. I don’t like to add too much seasoning, so I like simpler flavors...
5 When pulling the noodles, don't use a force to pull it to the end, just slowly and gradually with a little hand strength.
6 If you want to cook a little bit more, you can also eat the next day. You can cut the noodles and put them in the refrigerator for half an hour and 20 minutes in advance, so that the noodles can return to room temperature for a few days.
