Hand-pulled noodles (life journey from kneading noodles to drawing noodles)
Overview
How to cook Hand-pulled noodles (life journey from kneading noodles to drawing noodles) at home
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Ingredients
Steps
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Mix it with water 1. Mix it with water according to the weight ratio of 1:3 water. Generally, ash is packed in 500g bags. If you don't want precise blending. You can use a 550ml mineral water bottle to fill three large bottles of water and mix it with a 500g bag of ash. 2. Stir evenly with tools and let it sit for 10 minutes. 3. Transfer the rested Penghui water into the mineral water bottle (as shown below).
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Penghuishui
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Pour a pound of flour into a volcano shape on a cutting board and make a hole in the middle. Add 5 grams of table salt and pour 200 grams of 30°C warm water. Put five palms together and use your palms to push the flour into the water vertically from the crater.
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Gradually push the volcano-shaped flour inwards, and finally combine the outer flour and the water-soaked flour to knead the dry and wet flour with five fingers of both hands, and knead the dough into small strips. Repeat this action repeatedly, always kneading the dry and wet flour into smaller and finer pieces, the better.
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Rubbing agent
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Press the surface. Gather the kneaded dough and spread it together, then press the dough with your fist. Take turns pressing the face with two fists of both hands.
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Tear noodles. Use the palm of your left hand to apply the facial agent, and use your right hand to lean on the upper edge of the facial agent, gradually tear it outwards, then bring it together after tearing, and continue to press it using the pressing technique.
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After going through the two steps of pressing and tearing, gradually press the dough into this shape and then you can start the process of "three steps of water, three steps of ash, and ninety-nine and eighty-one kneading"!
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Put a bottle of mineral water with a lid on it, cover it halfway with the pasta, turn it over and put half a lid on it. Then use pressing and tearing methods for 5 minutes. Then dip your left hand in water and apply it on the facial agent, and continue to use the pressing and tearing method. Knead the dough until it is dry and no longer sticky. Then repeat this action two more times (two times water, two times ash). Note: When mastering this essential point, you should pay attention to the fact that only two times of water can be used. If you use water, you can use it multiple times.
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Wake up. After processing the dough by pressing, tearing, kneading and other techniques many times, form a dough. Wrap it in plastic wrap and place it in an environment around 30°C for 20 minutes.
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Keep kneading. Continue kneading after the dough has risen. The technique is to rub the pig's large intestine.
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Rub the pig intestines.
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Press open the pig's large intestine with your fist.
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Continue to rub the pig intestines. Repeat the methods of pressing the noodles and kneading the pig intestines until the noodles can be pulled apart.
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Try pulling it open and see if it works.
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Then press and knead the pig intestines. If the noodles are not soft enough, you can use your palms to apply 30°C warm water and repeat the previous step. Until you get better results.
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Noodles. When the dough from the previous step has become very tough, you can roll it out. The method is to pull the dough apart with both hands, shake it up and down, and cross your hands to make the dough twist as shown. Then it was pulled apart and twisted again. Repeat five to seven times. Note: Since I pulled myself to take the picture, I couldn’t take a picture of the noodle action, so please understand!
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Noodles
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Once the noodles are ready, you’re ready to pull out the ingredients!
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Generally, the diameter is 5cm and the length is 20cm. Put a little flour on the cutting board, and roll the dough into a ball with your hands until it is about shoulder width and 3cm in diameter. Then it’s time to ramen!
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Seven folds and seven stretches. The first time, with your palms facing upward, hold both ends of the noodle with your palms. Use your thumbs to fix both ends of the noodle. Use even force to pull it down to shoulder width, and then fold it back. The second time, use the index finger and middle finger of your left hand to hold the second folded noodle, and use the middle finger and ring finger of your left hand to hold the first noodle. Insert the index finger and middle finger of your right hand into the bend after the first stretch, still lift your left hand at a 45-degree angle to the upper left, then exert force with the index finger and middle finger of your right hand downward to the shoulder width position, and then bend it back.
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The third time, hang the folded noodles on the middle finger and ring finger of your left hand, and remove the excess dough from your left hand. Bring the folded noodles in the same direction without rotating them, then use your middle finger and ring finger to pass through the dough ring and hang it on your middle finger, then hold the noodles with your index finger, middle finger, middle finger, ring finger and little finger respectively. Still first raise your left hand at a 45-degree angle to the upper left, then apply force with the index finger and middle finger of your right hand to the lower right to a shoulder-width position, and then fold it back. From the fourth to the seventh time, the method is the same as the third time. Before putting it into the pot, remove the area that has been pressed into a ball with your left hand, and pull the remaining noodles into the pot of boiling water.
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In the seventh time, when the noodles are pulled to shoulder width, use both arms to push downwards, and then shake the noodles upwards to make the noodles thinner. At this time, the left hand is palm-shaped, with the palm facing down, and all the noodles are placed on the little finger and the hypothenar. After shaking the noodles, turn your body to the soup pot, bring your left hand close to your right hand, and then let your left hand be slightly higher than the right hand by about five centimeters. Then use the thumb and index finger of your right hand to quickly pinch off the noodles in your left hand, and quickly put the stretched noodles into the boiling water pot to complete.
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When all the ramen noodles float on the surface of the water, scoop them out and add your favorite condiments.
