[How to make hand flour]_Hand flour_How to do_How to do

[How to make hand flour]_Hand flour_How to do_How to do

Most people raise their hand-rolled flour, and think of hand-rolled noodles, and hand-rolled flour and noodles are two very different foods.

Although the production process is similar, the process of hand rolling flour is relatively complicated, but it tastes smoother and more muscular than hand rolling noodles, and is also loved by many people.

So, what is the practice of hand rolling?

First, make a pan, pour a small amount of water, add an appropriate amount of white staff and stir until melted, dip the dripping tongue and taste astringent.

If there are fewer white staff members, the noodles are not strong enough and they are too astringent and not tasty.

Roll out the starch with a rolling noodle. Put the starch into the pot. Take half a bowl of starch and stir it with water to make a thin paste.

After the water in the pot is boiling, pour in the starch paste and stir quickly. At this time, the pot is in the form of thick noodle soup.

Then, quickly pour the starch paste in the pot into the dry starch, stir well and knead it into a dough shape, and use a rolling pin to push it to the thickness you like.

At the same time, pour half a pot of water and bring to a boil.

This step is usually similar to noodle rolling, except that the starch is not pliable when flour is rolled.

Select the thickness of the hand flour according to your preference.

Finally, after the water is boiled, cut the rolled powder into strips, put it in a pot, cook it, remove it and soak it in cold water.

The noodles are boiled and thick with fingers, but they become thinner after being immersed in cold water for a long time.

The hand flour has been made successfully, and you can now season it according to your preference.

The hand flour is a bit glutinous, and it tastes smooth and delicious. You can try it at home. Compared with the sales ratio, it has no additives and preservatives.