Formula: 500g flour, 5g salt and 5g warm water
Prepare a kilo of flour, put it in a small basin, and then add an appropriate amount of salt. The purpose of adding salt is to make the flour more gluten, make it stronger and not easy to break.
After the salt is added, we stir it evenly, then prepare the warm water and pour it into the flour. Pour it bit by bit. In the process of pouring, we need to keep stirring. After mixing the flour without dry flour, we will knead it and knead it into smooth dough.
In this way, we cover a piece of plastic wrap on it to prevent the dough from drying and cracking, and then put it aside to wake up. It takes about 15 minutes to wake up. After 15 minutes, we take out the dough, then continue to knead it for a period of time, then cover it with plastic wrap and continue to ferment for 15 minutes.
When it's time, we sprinkle some dry flour on the chopping board, then put the dough on it, knead it a little, and then roll it into pancakes with a rolling pin. The thinner the better. Next, sprinkle some dry flour on the surface and fold the dough.
After folding it, we are ready to cut it, cut it into thin strips, and then take it up and shake it, so it is not easy to stick together, so that our hand rolling is done. Next, start the pot and boil water. We must wait until the water boils. Then we put the rolling noodles in and start cooking.
When making hand rolling noodles, you have to remember two skills if you want not to break and have a smooth and powerful taste. The first is to add some salt to the noodles to prevent the noodles from breaking. Second, when cooking noodles, be sure to use an underwater pot.