Speaking of noodles, they are all familiar to everyone. And the noodles are also the traditional pasta on our table. Based on the information obtained Pasta culture has been around for more than 4,000 years. Exquisite and delicious noodles and ever-changing cooking methods It’s already popular and spread around the world. In the north and in many places, there is no face. Now me, except for handmade bread and cake I also learned to do manual noodles in the near future. Although it is made by a pressing machine Also considered semi-manual Handmade noodles need technical work Ok, I admit that I am not technical enough. I still use modern machines to liberate my hands and labor. What's more, I think the noodles made by the noodle machine are not worse than the handmade ones. The teeth are smooth and slippery Self-sufficiency to this point I am very happy, oh~
The eggs are cooked in a cold water pot, and the burdock is washed and then washed (water) and washed again.
Put the egg husk and burdock into a homemade brine pot, boil it, turn off the heat, cover the lid and simmer for one night.
200g of liquid is added to the medium powder to neutralize the surface, the liquid can be the total amount of egg and water, the remaining amount of water is added to the salt to neutralize, and the flour is mixed with the flour to form a dough, and then the dough is pressed continuously. In the middle of the pressing surface, you need to knead the dough two or three times, and then continue to press the surface until the dough piece is in a smooth position.
Press the other side of the pressing machine to press the noodles
Shake it with dry powder and set aside.
Remove the previously marinated burdock and eggs, and cut the sirloin into slices.
Boil with broth or water (I use water), put some of the noodles that have just been prepared, then boil again, add the vegetables, add a spoonful of marinade of marinated sirloin, and cook the noodles for about 3 minutes. Then, take the dough out and put it in a bowl, add noodle soup and chopped sirloin and egg decoration.
It seems to be quite complicated, but the actual effort is on the pressing surface, and the steps are repeated. It is the constant pressing surface, slack, pressing surface, slack, etc., and the relaxation can not be less than three times until the last The dough is smooth and ok, and then cut into slices, and then cut out the noodles with the same thickness and thickness.