Why can't you pull it off when you are arguing?

question 1: when making noodles, it's too stiff after adding salt. Why are you? Your formula is unreasonable in ingredient structure. Method of pulling and hand-pulled noodles: 25kg of high-gluten flour, 12.5kg of water, 75g of salt and 1 g ~ 2 g of gluten source. ? Technology: use warm boiled water to melt the G-type energy source, edible salt and flour, pour the water several times, first pull it into flour wadding, then rub it into pieces, and then dip it in water to soften it. After repeated folding and kneading, after 1 minutes, it will be kneaded into large strips in batches, well kneaded, oiled, and then pulled into small doses of 1g, oiled and kneaded into small strips, and covered tightly with a wet cloth for 3-5 minutes. ? Flatten the small strips by hand and roll them into wide pieces, press a stripe horizontally in the middle of the wide pieces with a small rolling pin, tear the left and right hands into wide pieces, split them along the middle embossing, put them into a boiling pot and cook them, and fish them in a bowl. Put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the boiled spark oil into a bowl of spicy noodles to serve. When splashing noodles, you can put all kinds of fresh vegetables on the noodles, such as leeks, Toona sinensis, bean sprouts, green vegetables, etc. Those who like to eat chili pepper can also put some oil and spicy seeds.

Question 2: What should I do if the noodles can't be pulled apart? Just get some flour on the noodles to prevent them from sticking together again.

Question 3: When making noodles, it's too stiff to be pulled apart after adding salt to the noodles. Why hello, your formula and ingredients are unreasonable, which leads to the noodle, pulled noodles and noodles in Shaanxi? Method of pulling noodles, hand-pulled noodles, framed noodles and fragrant stick noodles: 25kg of high-gluten flour, 12.5kg of water, 75g of salt and 1 g ~ 2 g of gluten source G-type. ? Technology: use warm boiled water to melt the G-type energy source, edible salt and flour, pour the water several times, first pull it into flour wadding, then rub it into pieces, and then dip it in water to soften it. After repeated folding and kneading, after 1 minutes, it will be kneaded into large strips in batches, well kneaded, oiled, and then pulled into small doses of 1g, oiled and kneaded into small strips, and covered tightly with a wet cloth for 3-5 minutes. ? Rub the noodles fine (about 5-8 strips), gently stretch them with both hands, then align the "noodle heads" in parallel, lift the noodles with both hands and pull them hard, then bounce them on the case, pull them with both arms open, then hold the two ends of the noodles with the right hand, put the index finger and middle finger of the left hand into the fold, slightly flick them to separate the noodles, stretch them out with both hands and slowly pull them out, and then use the ring finger and small finger of the left hand. Put a proper amount of dry spicy noodles and chopped green onion on the noodles, and pour the boiled spark oil into a bowl of spicy noodles. When splashing noodles, you can put all kinds of fresh vegetables on the noodles, such as leeks, Chinese toons, bean sprouts, green vegetables, etc. Those who like to eat chili pepper can also put some oil and spicy seeds.

question 4: why do I break when I pull a face? 2 minutes with high-gluten flour, 1 catty with 5 grams of salt, 7 grams of alkali, 4.5 water, and dough, wake up for more than half an hour, and then roll the noodles into strips, with each hand holding a Sichuan, and roll the noodles. This is a necessary and critical step. Until you pick up one end and fall evenly, you can pull the noodles.

Question 5: How can you pull the noodles yourself?

The second is to wake up for seven or eight hours, and the third is to rub it thoroughly.

fourthly, you can try rubbing the noodles into slender strips, then smearing soybean oil on the surface, then leaving them awake for 2 minutes, and then stretching them after a little use, and you will find it easy to stretch them.

Question 6: Why can't I pull the noodles the next day? I must use snow pollen.

Question 7: I pulled the noodles. Now, flour processing is very professional. There are special flour for steamed bread, jiaozi and Lamian Noodles. Fresh high-gluten flour is the guarantee for Lamian Noodles.

kneading dough

With high-gluten flour, you need to make dough, which is the key to making Lamian Noodles.

first of all, we should pay attention to the temperature of water, which generally requires warm water in winter and cold water in other seasons. The temperature of the mixed dough is always kept at about 3℃ by using different water temperatures. At this time, the gluten production rate is also the highest, the quality is the best, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is too high or too low, the protein will be denatured and lose its performance. Mixing dough in summer is the best test of Master Lamian Noodles's level. Everyone in the industry knows that "the dough in summer is not easy to serve". If the dough is smashed, it will not be able to pull the dough at all. This is mainly because of the temperature.

Ingredients

Proper amount of salt, alkali and eggs should be added in the dough, which can improve the production rate and quality of gluten in the dough. Pay attention to "kneading for 9981 times". The kneading skill is in place, and the pulled noodles are smooth and yellow, and the tendons are strong. Some masters who are not good at kneading dough may use "ramen agent", which is a substitute for the legendary "tent ash", and its main function is the same as that of alkali.

awning ash, a kind, is one of the secrets of flexibility of Lamian Noodles tendons. As the name suggests, the tent ash is the ash burned after it turns yellow in late autumn. In the past, local people used it to roll steamed buns instead of edible alkali, but now only beef noodle restaurants need it. Authentic beef noodles must be covered with grey water, otherwise, it will not be as thin as cotton thread, nor will it have a flexible taste. Nowadays, many places use a kind of ramen, which is made of industrial caustic soda, and it will spoil people. The real awning ash is the ash burned by a awning plant, which is natural and harmless to human body. Lanzhou Lamian Noodles is delicious because of the use of this ash. There is a fragrance. Therefore, many ramen restaurants in Lanzhou are directly called Penghui Ramen Restaurant to show their authenticity. The main component of Peng ash is potassium carbonate with molecular formula K2CO3 and molecular weight of 138. Peng ash is grass ash made from Peng Chai grass, which has been used for hundreds of years. In addition, penghui is only used in beef noodles, and there is no national standard to implement. After adding it to Lamian Noodles, it can increase the taste of Lamian Noodles, and it will be more "strong". At present, one kind of Peng ash used in the market is burned by Peng grass, and the other is prepared by enterprises according to its components. Peng ash contains lead and arsenic, but its content is far below the national standard. The Health Supervision Institute has been conducting random inspection on the Peng ash used in beef noodle restaurant regularly and irregularly, and found that the lead and arsenic content of the prepared Peng ash is lower than that of the baked Peng ash

In April 211, the "new Lanzhou Lamian Noodles agent" jointly developed by Lanzhou Jinbo Biotechnology Co., Ltd. and Lanzhou Jiaotong University was officially listed. This means that through the docking of Industry-University-Research, the "New Lanzhou Lamian Noodles Agent" project, which passed the scientific and technological achievements appraisal last year, has completed the achievement transformation and officially landed, helping Lanzhou beef noodle industry to become bigger and stronger.

Since the melamine incident was exposed at the end of 28, the state has paid more and more attention to the safety of food additives. In January, 29, Dr. Meng Xiangang, Ph.D. in food engineering, Dr. Li Baiyu, Dr. Wang Xiaolong, etc. started the research on new-type ramen, with the aim of discarding the chemical components in ordinary ramen that are not suitable as additives for noodle products, and developing a new-type ramen with good comprehensive performance that meets the requirements of manual processing in Lamian Noodles, Lanzhou and the national requirements. After more than one year's research, the project team developed a new Lanzhou Lamian Noodles agent with compound enzyme preparation, amino acids and salt substances. All the raw materials meet the requirements of GB276, and the products meet the standards of Q/LZJB1s-29.

1 pour the weighed flour and salt into the toaster, and then pour in clear water (a little water is needed, but don't pour all the water in at once). Use chopsticks to assist the bread machine to stir the flour into a flocculent shape. Start the dough mixing program of the bread machine and stir for 4 minutes.

Lamian Noodles by hand

2 Cover the kneaded dough with plastic wrap for 3 minutes. Divide the baked dough into four parts and knead it into strips (this is one of them). Cut the kneaded dough into two halves. Grease the chopping board, press the dough with your fingertips, and rub it from the middle to the left and right sides to make a thin round strip.

hand-Lamian Noodles

3 pan is oiled, and then the rubbed thin round strips are oiled, packed into the pan and wound into a disc shape. Here is the weight of one strip, which is equal to one eighth of the total dough. Apply a layer of oil to the coded thin round strips, and cover them with plastic wrap for 1:3-2: hours (the longer the time, the easier it is to pull them evenly). Grasp the two ends of the face with both hands to lengthen the face evenly (with the help of the face ... > >

question 8: how to make pulled noodles 1 points

pulled noodles are local traditional pasta in Shaanxi and Shanxi provinces. Pulling noodles is mainly popular in Shaanxi, Shanxi and Huixian, Liangdang and Chengxian counties in Gansu. It has a history of 3 years. The Xifu pulled noodles in Baoji are the most authentic and famous in China. The main raw materials are white flour, eggs, spinach, carrots, condiments and Sao seeds. When making, mix the flour with salt water, cover it with a wet cloth and leave it for more than 1 hour, then adjust it to a softer degree and roll it into thick and wide dough pieces. Then, take both ends in hand and tear it into thin and unbroken dough pieces, cook it in a boiling water pot, take it out, add seasoning and chili pepper powder, splash it with hot oil and stir to eat it. Lanzhou beef noodles, also a kind of pulled noodles, originated from the Tang Dynasty, but it has been impossible to verify because of its long history. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua person in Huaiqing Prefecture of Henan Province. Later generations Chen Hesheng, Ma Baozai and others unified the standard of Lanzhou beef noodles with "one clear (soup), two white (radish), three red (chili pepper), four green (coriander and garlic seedlings) and wuhuang (noodle Huang Liang)". In 1999, Lanzhou beef noodles were identified by the state as one of the three pilot varieties of Chinese fast food, and were praised as "the first side of China".

Method 1

Ingredients:

4g of flour, 215g of water, 1/4 spoon of salt

Method:

1. Add salt to flour, mix well, add water and knead until dough is kneaded, and knead the dough thoroughly in one direction, so that the dough becomes tendons

2. Knead the kneaded dough into small doses

. Put them on the plate in turn and brush the surface with thin oil

4. Wrap them with plastic wrap. Leave it awake for more than half an hour

5. Take a small dose

6. Pat it flat

7. Roll it up and down with a rolling pin to make it slightly wider

8. Press it horizontally in the middle

9. Hold both ends with both hands

1. Stretch the surface by bouncing force on the chopping board and in the air

11. Cross it in the middle. Film to form a circle of closed noodles

13. Pull the noodles to finish

Method 2

Ingredients: flour

Accessories: rape, spinach, shredded pork, winter bamboo shoots, mushrooms and bean sprouts.

Seasonings: salt, chicken essence, water starch, Chili noodles, vinegar, scallion oil and soy sauce.

2. Stir-fry pork, mushrooms, winter bamboo shoots and bean sprouts into a marinade, sit in a pot until the water boils, take out the flour agent, hold both ends in your hand, tear it into thin but unbroken noodles, cook it in a boiling water pot, take it out, and pour the marinade. You can also add salt, chicken essence, vinegar, soy sauce and Chili noodles, and pour the hot scallion oil and stir evenly to eat.

Question 9: How to make the noodle puller? What's the reason why I can't pull the noodle puller? What's the reason why the noodle puller doesn't work well? There are exquisite uncles. Guan Xiang xing Shen yin personally learned the lasagna, and they mastered the softness and hardness of noodles in a special way

1.

add a little salt to warm water.

2. After the dough is mixed, rub it vigorously every 1 minutes and rub it repeatedly for 3-5 times.

3. After the dough is cooked, press it into a cake shape and cut it into strips with a knife.

4. Knead into such strips

5. Grease the kneaded noodles and roll them into a container

6. Seal them with plastic wrap and put them in the refrigerator for at least two hours, preferably overnight.

7. Process the marinade before cooking the noodles.

There are mainly pieces of meat, onions, peppers, tomatoes, etc.

8. Cooking noodles

Because of the poor craftsmanship, I had to thin and lengthen the noodles one by one, and then put them in a boiling water pot. It's slower, but the cooked noodles are not afraid of cooking, the same gluten.

9. Boiled noodles should be boiled in cold water, which can increase the gluten of noodles.

1. Preparation of marinade

Just stir-fry the meat, onions, peppers, tomatoes, etc. in the conventional way.

Add more boiling water if you want to eat noodle soup

11. This is a bowl of delicious noodles, how about it? It's ok to sell photos.