At that time, when my son was half-year old, the aunt of the family was a Shanxiese. He worked hard and did not talk about it, and he also made a good pasta. Especially good at making noodles, my son loved to eat aunty when he started to grow his teeth. This habit has always followed him to grow up, and now he is particularly fond of noodles. Although I didn't learn the noodles, I learned a little about the noodles. Today, this scissors face is a noodle that my family likes to eat. Doughing and waking up are the key. When the good dough is cut, it is not necessary to add extra thin noodles, just cut it, it will never stick, and it is still strong. The ratio of flour to water given by the recipe is a reference value. The flour is different and the temperature and humidity in the room are different. If you do more, you will find that the proportion is not important. It is more reliable to feel the state and feel of the dough.
After the pumpkin is steamed, heat it with a spoon and pour it into a mud.
This time I did two-color scissors. Pumpkin and plain, so the flour is divided into two parts, add a little salt, then add one part of the water and add the pumpkin puree. The liquid should be slowly poured into the dry flour, and then chopped with chopsticks. As shown in the figure, after the dry flour is flocculated, it is kneaded by hand. The dough is relatively dry and rough, and it is not necessary to put the dough in the dough. Leave the plastic wrap or sealed container for about 20 minutes, take out the simmer again, the dough will become smoother, then continue to seal and then let the dough relax for about 20 minutes... Repeat 4 times until it is finished. The dough becomes smooth, soft and soft.
After the dough is kneaded, the dough grows into strips, and then the kitchen scissors (longer the knife edge) are used to cut the slender shape of the two pointed fish along the dough. When you get a loose, hard-skinned dough, you don't need to use a thin-face anti-adhesion. If your dough is soft, then you need to sprinkle some dry flour to prevent sticking.
All cut long fish shaped scissors face.
Cook in a boiling water pot until cooked.
Remove and drain the water.
Pour the favorite marinade.
Or mix with the fried meat sauce. You can also use your favorite ingredients to fry and eat.
You can also use spinach juice, dragon fruit juice, carrot juice, purple cabbage juice and noodles to make colored scissors, which is nutritious and beautiful.