How to maintain the chewiness of noodles after cooking?
A lot of people like to eat noodles, summer to a bowl of cold noodles, winter to a bowl of hot soup noodles, which will make people feel very happy. But noodles can't keep their chewiness for a long time, especially soup noodles, which require the noodle with more chewiness. How can we keep the chewiness of noodles for a long time?
Mixing flour to dough
The steps to mix dough is very important, the container must be big! Small containers will make flour pour out before stirring, it's better to mix flour with cold water when it is hot, and mix with warm water when it is cold. If you want to add salt to your noodles, it is advisable to mix the salt with dry flour instead of melting it in water.
Do not mix flour with water at a time, mix dry flour with little water first, make it into small dry flocculent flour , stir clockwise, add some water and stir in the clockwise direction into large flocculent flour. According to the soft and hard by the hand to add the water, clockwise direction stir, and then knead the flocculent flour into dough, and then cover the dough with plastic let it aging for about 20 minutes.
Rolling dough to noodle
Take out the dough and knead it on the board. Kneading is tricky, requires certain skills. Using the half hand in front of your wrist or the half hand of your thumb, press it into the middle of the dough. Do not use the whole palm of the hand to grasp back and forth.
Knead the dough on the team with the palm knead the dough into ovate, chopping board and a little dry flour, with a rolling pin into a uniform round shape, sprinkle a little dry flour rolls up the dough, hands according to grasp in the middle two head moving scroll back and forth his hands to the rolling pin, roll up to rolling back and forth and so on, rolling to their favorite thickness.
If it is machine rolling, put the dough on the machine and roll it more than ten times. The more times you roll the dough, the stronger the dough/noodle will become more chewiness.
When cutting noodles, scatter corn flour between the noodles, corn flour and the noodles will not stick together. Once you've cut the noodles, one shake of the corn flour falls off and you put it away and you can use it again, and the broth doesn't get sticky when you cook it.
Flour is also ok, but don't use the starch, starch is not easy to shake off.
Cook noodles must use boiling hot water, firepower must keep up with, don't noodles under the pot half a day not to open the pot.
Boil the noodles with salt, and after the first time, add some cold water to keep the texture.
It is not necessary to boil the noodles until they are fully cooked. Just boil them in cold water.
A very important point. Soup noodles for out of the pot as soon as possible to eat, while blowing air while slurping, try to solve a bowl of soup noodles in ten minutes. Otherwise, do not like to eat soup noodles, eat noodles slowly, will find that the more noodles eat more.
If the noodle soup is not eaten as soon as possible, the noodles themselves will absorb water to expand, the noodles more soup less will absorb the soup, bubble open, it will not chewy.