How to mix noodles with hot noodle soup, the most authentic method of hot noodle soup.

To make instant noodle dough, you should choose medium-gluten flour or high-gluten flour, because medium-gluten flour and high-gluten flour contain more protein, so instant noodles are not sticky, but soft and tough. If you choose low-gluten flour as hot noodles, the final pasta will be sticky.

Step 1: Prepare hot water.

Before making instant noodles, you should prepare a proper amount of hot water. The water temperature can be 70 to 100 degrees. How high the water temperature is and how much hot water is needed depends entirely on the requirements of the food itself. There is no way to formulate a unified standard, so I can only leave it to myself to explore slowly.

For example, when I personally make instant noodles with scallion cake, I like to use hot water of 70-90 degrees. I think the scallion cake made from instant noodles is the best.

There are many ways to prepare hot water. Personally, I like to heat water in the microwave oven until small bubbles appear on the wall of the cup. At this time, the water temperature is just between 70 and 90 degrees.

Step 2, pour in hot water and stir well.

Pour the selected medium-gluten flour or high-gluten flour into a mixing basin (a large bowl can be used when the amount of flour is small), then take chopsticks in one hand and hot water in the other, slowly pour the hot water into the flour, and stir the flour with chopsticks while adding water, so that the flour and hot water form a uniform flour floc.

When you feel that the moisture content of the flour wadding is just right, stop watering, let the flour wadding cool for a while, and then start kneading the flour when it is not too hot.

All hot water and hot surface are used, which is called total hot surface. But sometimes, in order to improve the taste of instant noodles and increase the toughness and toughness of instant noodles, a small amount of hot water will be used to soak the noodles, then a proper amount of cold water will be poured in to stir them evenly, and finally they will be kneaded into dough. This kind of instant noodles is called semi-instant noodles.

Another way to make semi-scalded noodles is to mix two pieces of dough with hot water and cold water respectively, and then knead the hot water dough and cold water dough together. This method of making semi-scalded noodles is also very common.

The third step is to start kneading dough.

When the batter becomes less hot, as shown in the figure below, pour the batter on the panel and knead it repeatedly with both hands to make a smooth and even dough. Of course, if you use the flour wadding mixed in the basin, you can do this step directly in the basin without pouring out the flour wadding.

Step four, wake up and iron the noodles.

After the dough is kneaded until smooth, it needs to be proofed for about 20 minutes. In order to prevent the moisture on the dough surface from evaporating during proofing, a layer of plastic wrap can be directly covered on the basin. I prefer to put the kneaded dough on baking paper (otherwise it will stick to the table) and then buckle it with a big bowl to prevent the water from evaporating.

During the dough proofing, you can prepare other side dishes or seasonings. After the dough is proofed, it can be used to make food.

Say a few more words:

Hot noodle dough is soft, weak in gluten, but high in plasticity and easy to form. Moreover, the prepared pasta tastes soft and delicious, and is more suitable for making pasta that needs to be fried or baked, such as pot stickers, scallion cakes or pies, or steamed, such as steamed dumplings with hot soup noodles.