Homemade chewy hand-rolled noodles

Overview

How to cook Homemade chewy hand-rolled noodles at home

Strong hand-made noodles
I miss the taste of my mother’s hand-made noodles
500g flour, knead the dough according to the ratio of 4 parts flour, 1 part water and 5 grams of salt. Knead it repeatedly with your palms to form a ball. When the dough is "glossy, basin light, hand light", place it in a basin to wake up for half an hour
Cut the rested dough into slightly smaller pieces
Use a rolling pin to flatten the dough and roll it into thin sheets
Touch with your hands to see if the thickness of the dough is even. If there is a thicker part, use a rolling pin to roll the dough to a consistent thickness, and then stack the dough layers. To avoid sticking together, sprinkle a thin layer of flour between the dough.
Cut into noodles according to your preference
Sprinkle more thin noodles on the cut noodles, and then gently stir the noodles until the roots are clear and not sticking to each other. Lift the noodles and shake off the excess thin noodles.
Boil the water in the pot and add a little salt. The best way is to put only one person's amount of noodles in the pot at a time. Keep the water boiling and cook for about 5 minutes.
Pair it with the minced meat and oily chilies prepared in advance, and add an appropriate amount of soy sauce, vinegar, MSG, chopped green onion, etc. according to your own taste