As a noodle lover, I have always wanted to learn Shaanxi's fried noodles. I practiced a few recipes before and felt that they were not good enough. When I broadcast the broadcast, I happened to meet an old Shaanxi friend @气衣衣, and got this method of pulling noodles by myself. After several experiments and improvements, I finally made the ideal noodles~
This Laoshan’s own method of pulling noodles does not need to be oiled, but only needs to be woken up, so it is easier to operate, not sticky, and the taste is also strong, smooth and elastic. ~
Ingredients
Pulled noodles (for 1 person)
150g flour
Clear water 100g
Salt 1g
seasoning
2 tablespoons corn oil
1 clove minced garlic
2 slices minced ginger
1/2 tsp salt
Appropriate amount of crushed black pepper
1/2 tsp pepper powder
1 tsp soy sauce
Paprika to personal taste
capers (optional)
1 handful of small green vegetables: I tend to use lettuce or fungus leaves, which can add some unique texture and taste.
Practice
1, Japanese mask
Pour the flour into a large basin, add salt and water, first stir it into flocs with chopsticks, and then knead it into a rough dough with your hands.
When making pasta, I will use the ratio of flour:water=2:1 (generally making steamed buns) as a reference. The dough for pulling noodles should be softer, so I use 3:2. For most flours, this ratio can achieve a soft dough. If it is sticky, you can add some filling (hand powder).
There is no need to add eggs to make pulled noodles, just a little salt, that is, pinch it with your index finger and thumb.
2. Wake up the finished dough. Cover it with plastic wrap and let it rest for about 20 minutes, then knead it again. At this time, the dough is smoother than step 1. Cover with plastic wrap and proof for 1 hour.
Since this method of pulling noodles is not oily, it is very important to keep moisture, and it must be sealed with plastic wrap.
Just wake up for 1 hour. If you wake up for too long, the noodles will be boring and need to be kneaded again, but it is also more delicious.
Wake up and put it in a cool place, not too hot.
3. Plastic surgery
Knead the rested dough by hand again, shape it into a rectangular shape, about 1~2cm in thickness, press it with your hands, not too thin; then cut it into 2~3cm pieces with a knife, cover with plastic wrap and let it rest for 10 minutes minute.
When you knead the dough, you can feel the obvious elasticity with your hands, which means you have worked hard. If it is soft, you need to continue kneading, otherwise it will be easy to stick when pulling the dough.
There is no need to pursue length when pulling noodles at home, it is easier to operate if it is shorter.
There must be no less proofing in this step, otherwise it will be easy to break.
4. Pull noodles
Although this step is called noodle pulling, it is divided into two steps, first kneading and then pulling.
Pinch:
Take out the dough section with your hands, from the middle to the sides, and gently stretch it to the sides while pinching.
The strength of the hand should be gentle, not too rough, so that the pulled out noodles are more delicate.
Because the dough is not sticky, it is easy to operate if you want to eat noodles pressed with chopsticks, so you can try it.
I cut off my hand last week, and temporarily asked the man to demonstrate
fall:
When stretching out about 20 cm, gently pinch the two ends of the noodles with your hands, and pull them to the sides of your body while throwing them on the chopping board. You can leave a little bit on the chopping board for filling. Pull until the noodles are slightly transparent and relatively thin.
The strength of both hands should be gentle and even, not brute force, so that the pulled out noodles can be uniform in thickness, delicate and smooth.
5. Cook noodles
Take a deep pot, add 2∕3 water, you can add a little salt, and bring it to a boil. It is best to cook the pulled noodles directly in boiling water, and then put them in a large bowl for later use. While cooking the noodles, blanch a few small green vegetables.
Generally speaking, freshly made noodles are easier to cook, just float them. Probably the second one is ready, and the first one is out of the pan. Different flours are slightly different, so you can try one by yourself when you are not sure.
Do not put the cooked ramen in cold water, it is not easy to blend with the seasoning. Even if it is a little lumpy, it will be opened as soon as the seasoning is mixed.
The small green vegetables can be quickly soaked in water.
6. Add seasoning and pour hot oil
After the noodles are cooked, the last step is to season the seasoning and pour hot oil. Press the garlic into mashed garlic, cut the ginger into minced ginger, put them in the middle of the noodles, add 1∕2 tsp of salt, 1∕2 tsp of Sichuan pepper powder, appropriate amount of crushed chili, a little bit of black pepper, and pour in 1 tsp of soy sauce , 1 tablespoon capers, put the blanched green vegetables on one side. Heat a spoonful of hot oil in a wok, pour it on the seasoning in the middle of the noodles after smoking. Stir well while hot and serve!
Regarding the pulled noodles, the last suggestion from Lao Shan is to "practice more", try more, and experience the toughness of the dough and the strength of the noodles. You can also make strong, smooth and springy oil-splashed noodles
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