I asked everyone on Weibo to prefer cold buckwheat or soup Udon. The result is that Udon noodles won greatly. Although I am a neutralist, I think it makes sense. The weather is getting colder. Naturally, the hot udon noodle soup is more attractive. My own hand made Udon strong teeth, moderate hardness, and the entrance is smooth, far better than the vacuum-packed Udon on the market. Although the same material is used for ordinary handkerchiefs, the taste of Udon has its special features. Because the Udon dough contains high salt and very low moisture, it must be folded and kneaded repeatedly during the production, and the long-term wake-up is made, so that the flour's tendon is fully stretched, and the Wudongjin is formed. The teeth are moderately soft and hard, and the mouth is smooth and smooth. The content of salt in the udon noodles is about 5% of the weight of the flour, and the content of water is only 43%-45% of the flour, so the dough is dry and hard when it is good, and it is difficult to handle. However, the working people always have some simple wisdom. In Japan, the traditional practice is to step on the dough with your feet and use the weight of the body to make the hard dough smooth and soft. Then fold repeatedly to help the gluten form a neat structure. This is very labor-saving, especially to save the female chefs who are weak. However, the time is still not saved. Under the premise of low moisture content, the stretch and the gluten of the dough can only be revived for a long time. Japanese ramen noodles often have a rich side dish and a very rich soup head, but Udon noodle soup is mostly accompanied by a simple broth, I think it may be to highlight the taste of Udon, with a lot of time and effort to make the bomb Tooth noodles are the protagonists of noodle soup. In the kitchen, there will be a reward in paying. In order to make such a bowl of hot and sleek soup Udon, it will be worth the time.
First make the noodles, add the salt to the water and stir until completely dissolved.
Slowly pour the salt water into the flour, stir it into a flocculent, and then keep the last 10ml of salt water, then look at the situation and decide if you need to join.
Knead the dough until it has no dry noodles. Put the dough in a fresh-keeping bag and wake up for 30 minutes.
Then put the bag on the ground, use the foot to squash the dough across the fresh-keeping bag, fold it in the bag twice and then put it on the ground and flatten it again. Repeat this process for a total of 10 times.
The dough is formed into a spherical shape, and then put back into the fresh-keeping bag, and the face is 1-2 hours.
Wait for the broth for cooking for a while. Soak the kelp in 350ml of water for more than 1 hour.
Wake up the dough and flatten it, then smash it into an oval shape. After turning 90 degrees, change direction and then smash until it is 3-5mm thick square patch.
Spread the white powder on the dough, fold the sides into the middle and fold them again, and transfer to the cutting board.
Cut the noodles with 3-5mm width with a sharp knife, shake off the excess white powder after spreading, and udon noodles will be ready.
Prepare the noodles, cut the oil tofu, slice the mushrooms
Boil the previously kelp with water, until the water is boiling but not boiling, take out the kelp
Add the wooden fish flower, simmer for 2 minutes, and filter with fine gauze. The obtained squid is used in the daily squid.
Now cook the noodles, burn a large pot of boiling water, stir in the noodles
At the same time, pour the broth into another pot, add the mushrooms, soy sauce and porphyrin, and cook over low heat.
After the noodles are boiled, turn to medium heat and continue to cook for 8-10 minutes.
When the noodles are cooked quickly, put the tofu in the soup, taste the salty taste, add the right amount of salt to taste
Udon should be rinsed in cold water immediately after cooking. Wash off the surface starch and then pour the water to make the noodles warm.
Put the drained Udon in a bowl, place the oil tofu and mushrooms, and pour the broth
Sprinkle with chopped green onion, put on Tess in Shanghai, and finally sprinkle with seven flavors of powder according to your taste.
When you step on the dough, be careful not to break the storage bag. If you want to insure, you can set two layers. The storage bag should not be completely sealed. Leave a small slit to let the air run out. When you knead the dough, try to keep the shape of the dough piece regular and the thickness is even. The anti-sticking effect is better than the flour. You can also use corn starch instead of the cut surface. You can find a square item to help you cut the knife more neatly. Do not cook the kelp for a long time when cooking the soup. The used kelp can be placed in other dishes. When cooking noodles, be careful not to cook for too long. There is no hard heart in the cross section. It is very chewy when you bite it. The udon that is cooked must be cold water before it is smooth. If you want to make fried noodles, you should also fry the cold water and then fry. If you don't eat it, use a fresh-keeping bag to seal it. It can be stored for 3-4 days in cold storage. It can be stored for one month in freezing. The frozen udon can be boiled directly in boiling water without thawing.