What is the ratio and operation of water and flour for making noodles?

Hello, I'm glad to answer this question, because I personally like eating fans very much. Whether it's cooking or hot pot, it's delicious, and we will make vermicelli at home. Here's how we can be fans ourselves.

potato flour

Ingredients preparation: potato flour (starch), alum and water.

Production steps:

1, starch 500g, alum 2g, water control by yourself.

2. Add alum and water to the starch to make it as good as dough.

3. Boil hot water in the pot, and leak the vermicelli into the boiling water pot with a river leak or a vermicelli leakage tool specially sold in the market.

4, vermicelli discoloration, floating on the water can be fished out.

Handmade vermicelli

The ratio of starch to water is basically 1: 1, but cooking at home can't be so accurate, can it? It is impossible to measure a few grams of things with a balance every time you cook, and it is based on your own life experience, so the specific amount can be controlled by yourself. If you do it a few times more, you will be skilled and master the dosage.

Fans are a common food in our life. We can eat it cold, stewed pork vermicelli, hot pot rinse and mala Tang.

1 bean jelly

Rinse your own vermicelli with cold water, add vinegar, sesame oil, salt, chicken essence and chopped green onion, and stir well to serve.

bean-starch jelly

2. Pork stewed vermicelli

Dice pork and stew with onion, ginger, garlic, pepper, aniseed, salt, soy sauce, etc. When 78 is ripe, add the prepared vermicelli and simmer for a while.

Braised pork with vermicelli

3. Hotpot

This kind of hot pot is the most convenient. When eating hot pot, put it directly into the pot and boil it.

Hotpot noodles

Vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium, so it is very suitable for eating. But it's still more troublesome to do it yourself. First of all, the ratio of flour to water should be well controlled. I really can't tell how much flour and water it is. I never weighed flour and water when I made vermicelli. I rely on my own feelings, and the other is a tool for making vermicelli. If you want to make your own vermicelli, try it several times and control the flour and water yourself. It is recommended to add water bit by bit, and the hardness of noodles is almost the same.

Making method of potato vermicelli:

1. Prepare two large cold water basins, melt 70g flour and 50g cold water, then pour 800g boiling water and mix well.

2. Add 1500g dried potato flour and make dough.

3. Put the dough into the dough squeezing tool, twist the lower part of the tool, add some water to the pot to boil, lift the tool to the top of the pot, and screw the vermicelli into the pot (the water in the pot should always be on). After twisting, carefully sprinkle the vermicelli into the pot with chopsticks.

4. fish in the first cold water basin and hold noodles with your hands.

5. The dough can be put on the freezer of the refrigerator.

Nutritional value of vermicelli

1. The vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium;

2. vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft and smooth, which is more refreshing and pleasant.

Fans must be familiar to everyone. The cooked noodles are smooth and smooth, and many people like to eat them. Today, lazy brother will tell you about the practice of fans!

Materials:

Sweet potato starch, water.

Exercise:

First, take 100g sweet potato starch and pour it into a bowl, add a little water and stir it into water starch.

Boil water in the pot, pour the boiled water into the starch, stir well, and stir until the starch paste thickens slightly.

Pour 300g of dry starch while it is hot, stir it evenly, and stir it into a thick starch paste (the starch paste drops in a flowing state, not a dripping state).

Pour the starch paste into the paper bag and cut a small hole.

Boil hot water in a pot. When the water boils, squeeze the starch in the paper bag into the pot.

After the vermicelli becomes transparent, take it out and cool it in cold water.

This vermicelli is ready, very smooth and smooth, and you can also dry the scalded vermicelli, so that the dried water is easier to store; Or put it in the freezer and take it out when you want to eat it. You don't need to dry it. Just wrap it in a fresh-keeping bag and tie it tightly.

Another method is to add sweet potato starch to the scalded water starch paste, stir it evenly, knead it into dough, and then roll the starch dough thin and cut it into small strips. Just boil it in a pot.

Tips:

The ratio of dry starch to wet starch is 3: 1.

If you have time, I still suggest you go to a professional training school for systematic study. At school, the teacher will teach you the most authentic proportion and operation process. Of course, you can also watch the tutorial online, but the proportion is easy to master.

Comparison between 1 and 1