How to use noodles with noodle strengthening methods

People prefer their own noodles, because compared with noodles bought from outside, their own noodles are often gluten-free and nutritious. People have two ways to make noodles thicker. One is to add edible salt or alkali to the flour before and after the noodles. The second is to pay attention to the technique when mixing noodles. So how do you make noodles and noodles? Let's take a look at related issues together.

How to make noodles with gluten? First, choose flour with high gluten content to make noodles. Gluten refers to the strength and protein content of flour gluten. Flour is generally divided into three types: high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the better the flour quality. Secondly, pay attention to the water temperature when mixing noodles. Generally, warm water is used in winter and cold water is used in other seasons. The mixed dough should be kept at 30℃. At this time, protein in flour has the best water absorption, and the noodles are elastic.

Adding a small amount of alkali or salt to dough can improve the quality of gluten. Also, the mixed dough should be left for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer) in order to promote the production of gluten. Finally, the noodles will be cooked in the pot, and the noodles will be very strong. Many office workers find rolling noodles troublesome and prefer to buy ready-made ones. Then, the noodles sold outside, you can't see what flour it is, and you don't know how to mix it. How to choose?

In addition, you should know that when you go to the supermarket to buy, you should read the protein content clearly on the package. The higher the protein content, the greater the road strength. If you go to the grain store to buy it, you can pick a noodle. If you can stretch it continuously, the cooked noodles will be very stiff. If you crush it with a little pinch, it's too soft. It depends on the color, too. It's a little darker and harder. The whiter the color, the less flour gluten is used.

Homemade noodle soup Practice homemade noodle soup. Raw materials: auricularia auricula, carrot, mung bean sprouts, mustard tuber, onion and shredded pork; Seasoning: salt, white pepper, salad oil. First, cut the meat into shredded pork, add a little raw flour and cooking wine, and stir and marinate for 10 minute. Shred onion, carrot and soaked auricularia auricula for later use; Mustard mustard tuber is very salty, and there are many additives in it. You can clean it first. First, stir-fry the cold oil in the hot pot into onion segments; Stir-fry shredded pork and black fungus for a while; Stir-fry shredded carrots; Add boiling water, the amount of water is based on how many bowls of noodles are cooked; Boil and add bean sprouts and mustard tuber; Finally, add white pepper and salt to taste; Pour the soup on the cooked noodles and serve.

Needless to say, noodles are nutritious. The most important thing is that it is convenient and easy to cook noodles, especially when the weather is cold. If you eat a bowl of steaming noodles, don't mention how comfortable it is. After all, life is a bowl of noodles. Childhood is like boiled water for cooking noodles, clean, boiling and full of expectation. Young people are like noodles that have just been put into a pot, from raw to cooked. Middle age is like chewing noodles, sweet and sour, and life is full of five flavors. Old age is like noodle soup left after eating noodles. It looks empty, but it is thick after concentration.