Noodle makingIt is a traditional food in our country, ChinaNoodlesNowadays, there are many famous noodles all over the country, such asLanzhou noodles, Henan noodles, etc. The making of these noodles is not simple, and most beginners cannot make themNoodlesSome can make noodles, but not evenly, and they will break in the middle. It's not as good as a professional noodle maker, but don't be discouraged. Homemade noodles are always delicious.

Homemade noodle recipe

IngredientsPreparation

FlourOil, salt, water.

Method steps

1. Add a small amount of salt to warm water, stir well, and then slowly pour it into the flour. Use chopsticks to quickly knead the dough until all the flour is hydrated and forms a dough.

2. Knead it a few times, cover it and let it rest for 15 minutes.

3. Knead it again for a few minutes, and let it rest for about 30 minutes. Then, knead the rested dough and cut it into segments.

4. Knead each segment a few times to prevent it from being too angular. Place the small dough segments on a flat surface, add a small amount of oil, and use the palm of your hand to push it out from bottom to top, so that the dough segment expands.

5. Put it in the kneading basin, cover it and let it rest.

6. Bring water to a boil in a pot, stretch the noodles, shake them slightly, and cut them into several strands. Put them into the pot together, and stir with chopsticks. Cook until done.

Detailed recipe for making noodles

1. Choose freshHigh-gluten flour, which is the key to the success of making noodles.2. Kneading the dough: The most important thing is the temperature of the water. In winter, you should use warm water, and in other seasons, you should use cold water. The temperature of the dough should always be kept at 30 degrees. When kneading, pay attention to "three times water, three times ash, ninety-nine eighty-one times kneading."

The "ash" here is actually baking soda, which is used as a leavening agent.3. Resting the dough: The dough should be rested for a certain period of time. In winter, it should not be less than 30 minutes, and in summer, it should be a little shorter.

4. Stretching the noodles: Hold the two ends of the dough with both hands, and pull them apart on the cutting board.

After stretching the noodles, fold the two ends, and continue to hold the two ends and pull them apart. Repeat this process.5. Making noodles: Place the noodles on a cutting board, sprinkle with a little oil, hold the two ends with your hands, and pull them outwards with even force. Then, fold the two ends together and place them on the finger of one hand (usually the left hand), and use the index finger of the other hand to hook the other end. Flip the hand upside down, so that the noodles form a twisted shape. At the same time, stretch the two hands outwards.

After stretching the noodles, put one hand to hold the right end, and use the right hand to hook the other end and pull it out.When stretching, you need to stretch quickly and use even force. Repeat this process. Every time you pull, you need to fold the wrist once. When you finish, you can pull the noodles to be soft and long, with uniform thickness.Beef noodles

RecipeIngredients

Noodles, beef, beef liver

White radishSichuan peppercorns, star anise, cinnamon,Gingerskin, oil,，MSG, salt,black pepper, scallions,garlic,cooked scallionsTo taste.Method steps1. First, wash the beef and bones with clean water, and then soak them in water for four hours (the blood water is reserved for later use).2. Put the beef and bones in a pot with warm water, and when it is about to boil, skim off the foam. Add salt, star anise, ginger, and Sichuan peppercorns, and put the spice bag in the pot. Simmer over low heat for five hours, then remove and let it cool slightly before cutting into 1 cm square pieces.3. Cut the beef liver into small pieces and cook in another pot. Then clarify the soup and set aside. Grind the star anise, Sichuan peppercorns, star anise, ginger, and cinnamon into powder. Wash the white radish and cut it into slices, then cook it.4. Chop the scallions and garlic into small pieces, and cut the scallions into small pieces.

5. Strain the meat broth, and pour the blood water into the boiling meat broth. After boiling, skim off the foam, and add various seasoning powders. Then pour in a little clarified beef liver soup.

After boiling, add salt, black pepper, MSG, cooked white radish, and the remaining oil.6. Put the noodles into a clean pot, cook them until done, and then take them out. Add the cooked beef and noodles.(Water remains for later use);

2. Place the beef and bones in a pot with warm water. Once simmering, remove any foam and add the salt, star anise, ginger peel, and Sichuan peppercorns, wrapped in muslin, to wash away any dust. Cook over low heat for 5 hours until tender. Remove and let cool slightly before cutting into 1 cm cubes;

3. Cut the beef liver into small pieces and cook in another pot until tender. Strain and set aside. Toast the star anise, Sichuan peppercorns, star anise, and ginger peel over low heat until dry, then grind into a powder; wash and slice the carrots, then cook them.

4. Chop the garlic chives and green onions, and cut the shallots into small pieces for later use.

5. Skim off any excess oil from the meat broth. Add the blood from the soaked meat to the boiling broth. After boiling, remove any foam and add various seasonings. Then, add a small amount of water and bring to a boil, removing any remaining foam.Add salt, pepper, MSG, cooked carrot slices, and skimmed oil.

6. Add the noodles to a clean pot and cook until tender. Drain and add the cooked beef.