Put the dough on the control panel after proofing, sprinkle a small amount of corn starch on the panel, and sprinkle a small amount of corn starch on the dough to remove glue. First, gently press the dough with a rolling pin, rotate the dough, press the dough in different directions, and press the dough into a pie shape. Then roll the dumpling skin with a rolling pin, roll the dough on the rolling pin, and roll it twice from the inside to the sides with your hands.
After the bread is rolled, fold it like a folding fan with a rolling pin. After folding, you can cut out the total width you want with a knife. If you like to eat wider, cut wider. If you like thin food, cut it thin. After cutting, shake the fresh noodles with your hands and set aside. Add a proper amount of water to the pot, and add a small amount of salt and vegetable oil to the water until there are concentrated bubbles, and then you can put in the rolled fresh noodles. Add appropriate amount of cold water after boiling, and add cold water repeatedly after boiling again. If it is wide-cut fresh noodles, you can add cold water three times, but adding cold water twice is not enough. Fresh noodles are steamed and cooled in cold boiled water, which will make them taste stronger.
What are the nutrients in handmade noodles? Handmade noodles are rich in sweet and tender cassava starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals, which have the functions of nourishing the brain and kidney, strengthening the spleen and stomach, and thickening the intestines. There are also three carbohydrates, namely nicotinic acid, riboflavin, chemical fiber and A, which can warm the stomach, strengthen digestion, replenish qi and blood, regulate the spleen and stomach, treat constipation, strengthen spleen and appetite, and strengthen digestion. ?