I am a Suzhou girl after 90s. When I was a child, my grandmother took a bamboo raft and looked at the table at the Eight Immortals table. Now, change me to give you noodles to eat. Grandma can like to eat my noodles. Let's join. O(∩_∩)Ohaha~
Preparation: Choose a chopping board or a larger basin. Of course it must be clean and dry. Generally, the hand-faced noodles for two people need about 500g of flour, and the ratio is 4 parts of flour and 1 part of water.
Noodles: In the chopping board or the basin, pile the flour, dig a hole in the middle, inject a little water, a little salt. (Inject the water into 2-3 times (the water temperature can't be higher than room temperature by 5 degrees or more). According to the taste, adjust the salt and other seasonings. At this time, the flour will be in the form of pieces or flakes. Use your fingers to fully stir in one direction, and press the palms repeatedly. Put all the water and the noodles together and wait for 15~30 minutes after the highest level of the face, face, hand and light.
Wake up: The toughness of the dough is too strong and it is not easy to form a thick and even patch. It needs to be covered with a wet clean drawer cloth or gauze and allowed to stand for more than 30 minutes.
Mink: Sprinkle some dry flour on the chopping board, commonly known as 'thin face.' Place the “wake up” dough on the chopping board and then smash it and use a rolling pin to flatten the dough. Sprinkle some thin noodles on the surface of the cake, roll it up with a rolling pin and flatten it, and slowly change it as you change the direction of the roll. Use a rolling pin to form a large, thin skin that is as thin as possible.
Slicing: Using a completely dry knife, cut slowly and evenly by straight cutting method, and the width is fine. If the dough is thinner, it is better to cut it into a wide side.
Gently stir the noodles until the roots are clearly not sticking to each other, and shake the noodles off the excess thin surface.
Generally, the hand-faced noodles for two people need about 500g of flour, and the ratio is 4 parts of flour and 1 part of water. In short, according to their own needs, they estimate the amount. At the beginning of the surface, it is necessary to inject 2-3 times of water (the water temperature can not be higher than room temperature by 5 degrees). When rubbing the skin, feel the thickness of the dough evenly by hand. If there is a thick part, use a rolling pin to make the dough into a uniform thickness. Need to pay attention: If you have more noodles, don't put all the noodles in the pot. Otherwise, you will cook a pot of batter to eat the egg noodles. You can put an egg in the noodles. If you want to eat vegetable noodles, vegetable juice, no need to add water when you meet the noodles, you can add vegetable juice directly.