Alkaline water surface is also oily, alkaline, hot dry noodles and noodles. The finished product is very tough. After cooking it, it will not be simmered for a long time. It is very suitable for fried noodles. It is also very good for fried recipes.
Mix all the materials and let them form a group
Cover with plastic wrap and let stand for 20 minutes to allow the water from the dough to penetrate into the flour.
After 20 minutes, you will find that the dough has become less dry and much better.
Cook a pot of boiling water and put a proper amount of salt in the water.
Divide the dough into two pieces, take a piece of dough and flatten it into the pressing machine (of course you can use the kneading noodles), put it in one file and fold it out and put it in one file. Repeat four or five times without folding, directly Press twice in the first step and adjust to the second gear twice, then you can get a piece of about 2mm.
Then put it into the fine noodles (if you don't use a knife), press it directly into the boiling water pot, cook it until the surface floats up, pick up the cold water, pour in the right amount of cooking oil (not too much, otherwise the oily taste) Too heavy, to ensure that it is not sticky.) Mix well, spread it out and dry it.
Treat another piece of dough as well
You can also make a wide face
There is also suede
The salt in the dough must be placed, so that the tough noodles are made to be cooked as soon as possible, or they will stick together. Putting salt in the water In order to maintain the osmotic pressure of the noodles, the noodles are not soft and elastic. It is best to cook the dumplings as usual, so that the juice of the filling will be locked in the dumplings.