Speak for yourself.

I always like to eat handmade noodles made by my mother. Remember to go home only once a week when I was studying in the Institute of Physical Education! But every time I go home, my mother will make handmade noodles for me. The taste is very strong and the pot-stewed vegetables are delicious. Plus, I will be a sports student and eat 2 bowls at a time!

However, now that mom is old, I should make handmade noodles for her! I believe everyone has had the same situation as the old one, that is, the handmade noodles made by themselves look delicious, but after the pot is put down, the noodles are all cooked! To tell the truth, how can such noodles be eaten by my mother!

A friend said that noodles should be salted;

Some friends also said that eggs should be added to the dough;

Some friends said that they should put some oil on when they wake up.

After trying various methods, I always consult a pastry chef! In fact, if you want to cook handmade noodles all the time and the taste is smooth, remember the following three points!

Friends who often make their own pasta know this sentence: salt is the gluten of noodles, and alkali is the bone of noodles! When making handmade noodles, if salt and alkali are added in the process of mixing noodles, the noodles are not only refreshing, but also chewy!

Why do noodles get better with salt and alkali?

Let's talk about salt first: As we all know, the composition of salt is actually sodium chloride, which is not only soluble in water, but also a strong electrolyte. When mixed with flour, it can strengthen and improve gluten. To put it bluntly, it is to make noodles stronger!

Secondly, salt is very permeable, so when flour is added with salt, the noodles themselves have better water absorption and will cook faster!

Then talk about alkaline noodles: alkaline noodles are actually baking soda or edible alkali! Salt can make gluten smooth, and a proper amount of alkaline noodles can make noodles tender, smooth and refreshing, and they are also very chewy!

The main component of alkaline noodles is sodium carbonate, which is as soluble in water as salt. Adding alkali into flour can increase the extensibility and tenderness of dough, and make the noodles tender, smooth and tasty.

Secondly, the combination of alkali and noodles can also make the taste of noodles have a special flavor. The representatives are Regan Noodles and Wuhan. Noodles are not only yellow, but also delicious after eating!

If you want to make handmade noodles, remember to rub, wake up and shake! After many friends made up, they woke up for a while and began to roll noodles. In fact, this practice can't be said to be incorrect, but it will make your hand roll weak!

Wake up and knead after mixing the noodles! The specific method is to knead the dough until it is smooth, put it in a basin, and wrap it with plastic wrap or cover it to prevent the epidermis from drying. The first time I wake up is about 30 minutes. Then knead the dough once. Don't be afraid of picky food! Knead as much as possible, and then put it into the basin for a second wake! The time to wake up this time is usually 15 minutes! Knead for a while after waking up, and the kneaded dough can be rolled out! After two wakes and two frictions, it will be more.

Everyone knows how to roll and cut noodles, but you must shake them in time after cutting! Why are you doing this? Because the dough inside the tendon also contains water, shake it in time after cutting the noodles, so as to prevent the noodles from sticking and evaporate the water! This can prevent noodles from being cooked into batter when cooking noodles.

A salt is to add some salt to the water in the pot! Friends who often go to noodle restaurants know that noodle soup in noodle restaurants is a bit salty. In fact, this is because salt is added to the water when cooking noodles! As I said before, the combination of salt and flour will make noodles stronger and stronger! So it is the same to add some salt to the water when cooking noodles! This is why the free noodle soup in the noodle restaurant tastes salty!

Yishui means that the cooked handmade noodles should be cooled before cooking! The poured noodles are slippery and sticky, and the key is not to stick! Finally, pour the toppings (toppings are also called marinated vegetables here, and noodles must have marinated vegetables, whether it is leek eggs or cabbage meat. ! With marinated vegetables, noodles are delicious! )

Tip: Regarding the first point, the amount of salt and alkaline noodles: When making handmade noodles and noodles, the amount of salt is 0.2% of that of flour. If you make noodles and the like, the amount of salt can be increased to 0.5%; The dosage of alkaline flour is 0. 1%-0.3% of flour.

Note: No matter whether salt or alkali is added, it should be melted into water, and then used after it is completely melted, so that salt and alkali will be evenly integrated into the noodles! The taste will be the same!