Pulling the sliver is one of the favorite meals of Xinjiang people. There isn’t one of them. But this is my hard wound. After practicing for five or six years, I can finally pull out the real fine sliver, and then match my recipe. Beans on the beans, eggplant dishes, the taste is really strong
If the flour is high-precision flour, it is necessary to add less salt. If it is not pulled, it will break. Generally, the flour is called a small spoon. Add water to the side and add some water. Don't add a little bit. Don't pour a bowl. It doesn't feel soft or hard, just a little harder. Then let it sit in the lidded container for 30 minutes, then knead the dough, and let it sit again and again several times (note that there is an interval each time). Until the surface becomes smooth and delicate
Cut the face in half, smash the strip, and smash it into a dose. If it is not good, you can also cut it with a knife. Each child is about the size of the fist.
Apply a layer of oil to the lotion
Squeeze into the strip by hand with the rough surface of the noodle
Then turn the face into strips
After being twice as long as the previous step, put it in a round container (preferably with a lid or a plastic wrap)
Layer by layer (pay attention to the surface of each layer should be coated with a layer of oil), cover the face for an hour, at least 30 minutes, or not open the face, this time can be cooked
Add water to the pot and boil it. Wake up and start ramen. Just pull the noodles one by one.
First pull out five to put one side, then take one out, open the face, fall on the table, you can be finer
As shown in the figure, the surface is hung on the countertop until all five are finished, in five units, each time five below, then continue
The water is open. Below, be sure to thoroughly stir the noodles with chopsticks. Do not stick.
Cook it and cook it. If you don’t want to eat it, you can cook it for a while.
Take it out and put it in cold water to wash it more vigorously and smoothly.
Take out the mixed vegetables, add garlic according to your taste, oil and pepper, vinegar, stir evenly, open to eat
Pay attention to the high-precision flour to put less salt, add water to be slow, make sure to smear the face, slow down the face, prevent breakage