加盟田三碗轻投客广非常赞400-6611-776

Most families prepare medium gluten flour. Roll the noodles hard by hand, and then add a little salt to the flour to increase the gluten. If you want to highlight the flavor of noodles, you can add a little more edible alkali (not small Sudah). The key to hand rolling is the ratio of noodles to water. I share my experience in making hand rolling to you. As long as I follow the ratio and steps, I can make hand rolling with muscles.

手擀面的做法

Hand rolling method

【食材】：普通面粉500克、食用盐2克、清水248克（视面粉吸水性酌情增减5克）、干面粉适量（防粘用）。可以再增加2克的食用碱。

[ingredients]: 500g ordinary flour, 2G edible salt, 248g clear water (increase or decrease 5g depending on the water absorption of flour), and an appropriate amount of dry flour (anti sticking). You can add another 2 grams of edible alkali.

【具体做法】：

[specific method]:

1、取500克普通面粉，加入2克食用盐，搅拌均匀，然后淋入248克清水。我家总是用同一种面粉，吸水性我已了然于胸，所以，我做手擀面时，面水比例从来都是接近但不会超过2：1。这个比例做出来的手擀面柔软又筋道。大家视自家面粉吸水性可略做调整，但上下不要超过5克。

1. Take 500 grams of ordinary flour, add 2 grams of edible salt, stir evenly, and then pour 248 grams of water. My family always uses the same kind of flour, and I know the water absorption well. Therefore, when I roll noodles by hand, the ratio of flour to water is always close, but it will not exceed 2:1. The hand rolling made from this ratio is soft and muscular. We can slightly adjust the water absorption of our own flour, but not more than 5g up and down.

2、把面粉揉成光滑的面团，这个面团是软硬适中偏一点点左的，然后让它松弛半个小时左右再行擀面。

2. Knead the flour into a smooth dough. The dough is moderately soft and hard, slightly left, and then let it relax for about half an hour before rolling.

3、准备一些干面防粘，有细玉米面的话，用玉米面是比较好的，它的防粘性比面粉好。再准备一根大的擀面杖，先把面团擀开一些，再用擀面杖把它卷起来，双手用力按擀面杖去把面团擀开。

3. Prepare some dry noodles to prevent sticking. If there is fine corn flour, corn flour is better. Its anti sticking is better than flour. Then prepare a large rolling pin. First roll the dough open, then roll it up with a rolling pin, and press the rolling pin with both hands to roll the dough open.

4、边擀面边撒些干面防粘。

4. While rolling, sprinkle some dry noodles to prevent sticking.

5、直到把面团擀到自己满意的厚度为止。吃汤面时，我喜欢把面团擀薄些；吃打卤面和焖面时，我喜欢把面团擀得略厚一点，方便后面手攥面的过程。

5. Roll the dough to the desired thickness. When eating noodles in soup, I like to roll the dough thinner; When eating lasagna and stewed noodles, I like to roll the dough a little thicker to facilitate the process of grasping the noodles by hand.

6、再撒些干面，然后把面片叠起，准备切面。

6. Sprinkle some more dry noodles, then fold the dough and prepare to cut.

7、不要切得过宽，尽量窄一些，因为我们还要把它给攥一攥。

7. Don't cut it too wide, try to be narrow, because we have to hold it.

8、切好之后，拿起上面的那头儿，抖擞开，再撒些干面，用手把面条攥一攥，攥得细一些即可。

8. After cutting, pick up the top end, shake it up, sprinkle some dry noodles, and then clench the noodles with your hands until they are thinner.

9、再准备自己喜欢的卤和菜码，把面煮熟捞进碗中，加入菜码，浇一勺卤汁，拌匀开吃。

9. Then prepare your favorite brine and vegetable code, cook the noodles, put them into a bowl, add the vegetable code, pour a spoonful of brine, mix well and eat.

10、每根面条都沾惹了香香的卤，吃到嘴里，柔软又筋道，香气四溢。吃面不吃蒜，香味少一半，再来两瓣生蒜，美着呢！

10. Each piece of noodles is stained with fragrant brine. When you eat it in your mouth, it is soft and full of fragrance. Eat noodles without garlic, the flavor is less than half, and then two pieces of raw garlic. It's beautiful!