Homemade oatmeal noodles
Overview
Oatmeal noodles are a very good health food. The nutritional content of oatmeal noodles is more than seven times that of other flours. It is also helpful for weight loss and beauty. However, oat noodles are not easy to digest and should be eaten in small amounts per meal. The biggest feature of oatmeal is its cooking method. Three raw and three cooked means that from raw oatmeal to edible oatmeal products, it has to go through the process of three times of rawness and three times of ripeness. When the oats are harvested and taken to the field for threshing, the kernels are naturally raw and cannot be eaten. This is life. To grind oatmeal into powder, the wheat grains must be fried first. Set up a large iron pot, pour the peeled oatmeal into the pot, remove it from the rack and simmer, stir it slowly with a spatula, and wait until the oatmeal kernels are cooked and slightly charred, and the aroma wafts out, then it is cooked. Grind the fried wheat grains into oat flour, and it becomes raw again. This is the second life. When eating oats flour, you need to scald it with boiling water first, which makes it twice cooked. The mixed noodles are made into oatmeal products and steamed in a basket. This is called three-cooked noodles. There are various forms of oatmeal noodles products, such as pressed oatmeal noodles; and the oatmeal noodles dough is rolled by hand on the chopping board into two pointed ends, and the thick one in the middle is called oatmeal noodles. Roll the noodles into thin slices, roll them into rolls and call them noodles. Oatmeal noodles can be eaten cold or stir-fried, and can be eaten in various ways.
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Ingredients
Steps
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Prepare 250 grams of okra flour and boil a small pot of boiling water. After the water boils, pour water into the noodles with one hand and stir the flour with chopsticks in the other hand until there are no dry particles in the flour. (Usually I just watch the flour condition. This time I weighed the amount of water and found it was 262 grams. For your reference)
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When it is not too hot, knead it into a smooth dough while it is still hot.
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Roll into large thick strips. There is no need to sprinkle flour on the surface because the oatmeal noodles are not sticky.
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Cut into 8 pieces, put the pieces into a basin and cover them to prevent the skin from drying out.
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Roll it into a round shape, about 2 mm thick, as thin as possible.
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Place a steamer on the wok and steam over high heat for 3 minutes. You can also steam it for a minute or two first and then put one sheet on top. No need to apply oil in between. Because the oatmeal noodles are not sticky, but you can put up to three sheets. When cooked, peel it apart (for this kind of multi-layered steaming, the noodles should not be too soft due to blanching).
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A total of 8 sheets of 250 grams of noodles were steamed. Let cool and store in the refrigerator. When eating, steam it in a pot until soft. If you eat it stir-fried, there is no need to soften it.
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When cutting oatmeal dough, apply some oil on both sides of the knife to prevent sticking.
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Cut some cucumber shreds and add them to the bowl of oatmeal noodles.
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Mash two large cloves of garlic with salt, add boiling water (about 15 grams) at around 70 degrees Celsius to blanch the garlic (the garlic will be spicier this way), then add two tablespoons of peppercorn water, a tablespoon of aged vinegar, and a tablespoon of sesame paste to dissolve, then add chili peppers and a little sugar. You can also add a little sesame oil. Taste the soup and adjust according to your taste.
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Add the soup and mix well, and the delicious and refreshing cold oatmeal noodles are ready.
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I used to rely on my grandma to make noodles. I have also made oatmeal fish and oatmeal rolls.
