Practice of potato fried sauce noodles

自制压面 vs. 土豆炸酱面的做法

\u0026 nbsp; 4 pictures

\”Tudou fried sauce noodles are daughters’ love, every time I ca n’t eat enough at school. I do n’t want to do it for her when I go home. The amount of tube is enough. The potato fried sauce noodles are not made by me, what extent the sauce is placed, and to what extent I tick to to what extent I hook to to what extent. , All my daughters came to the pot to guide me. The biggest encouragement is: ah, a taste of the school.

Most of the noodles of potato fried sauce before were rolled by myself. This time, this time I used the noodle machine and the noodles. The day before yesterday, a sisters named Nuan Nuan asked me about the question of the noodle machine and asked what the manual noodle machine was. I answered it casually: Manual is its disadvantage.

The noodle press has a long working age in my house, and is basically in a rest. Usually when we eat noodles in our house, there are more. Only when I have time The sister showed the working performance of the manual presses, and took this picture for reference. \”

ingredients details

The main ingredients

]
    flour

  • 500 grams
  • Egg

  • A
  • A little

Auxiliary materials

Tudou

250 grams

  • Pork 50 grams [50 grams 123]
  • Noodle sauce One soup spoon
  • Peanut oil A moderate amount
  • starch

  • A moderate amount
  • Salted and fresh flavor

Boil process

Half an hour consumption

    ordinary difficulty

  • The practice step of potato fried sauce noodles

1

Flour sieve. Put into the eggs, add a little salt, slowly pour cold water a little bit, and adjust the flour into floccope until there is no dry powder at the bottom of the pot.

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    2

    After kneading the noodles into a ball, the wet cloth relaxed for 10 minutes. The noodles must be harder.

  • 3

    Use the folding method to continue kneading the dough until the dough is smooth and non -stickyEssence

  • 4

    Divide the dough into a few pieces of size. Flanched to be used.

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    5

    The knob of the thickness of the crusher surface was adjusted to the \”1\” position.

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    6

    The flattened dough is passed.

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    7

    The first plane.

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    8

    then folded and then passed the machine, repeated several times.

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    9

    If you need to apply an appropriate amount of dry powder on the noodles.

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    10

    Rift the crusher knob to the position of \”2\”.

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    11

    Folding crosses several times until the surface of the surface is smooth. This thickness is very close to the hand rolling noodles. If you like to eat thinner noodles, you can continue to choose \”3\”, \”4\” or \”5\”. But I recommend the thinnest \”3\”.

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    12

    Insert the rocker into the corresponding jack cutting noodles according to the width of the noodles you like.

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    13

    Cut the noodles.

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    14

    After the noodles are pressed, sprinkle with a little dry powder to prevent the noodles from adhesion. As long as the noodles are hard, the noodles are not easy to stick together.

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    15

    Peel and wash the potatoes, cut into a suitable size, and rinse the surface starch on the surface. Cut the meat into a suitable Ding.

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    16

    Put an appropriate amount of peanut oil in the pot.

  • 17

    After frying the water vapor, add an appropriate amount of noodle sauce, stir -fry evenly until the oil.

  • 18

    Add an appropriate amount of water or broth, cook until the soft noodles of the potatoes, and treat the salt, chicken essence, and thickening as salty.My daughter likes to feel more confused, so I hook up a little thicker.

  • 19

    Boil noodles.After the water is boiled, put an appropriate amount of noodles.

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    20

    After cooking, pick it into the cool water prepared in advance.

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    21

    You can put more water, and it is best to flood the noodles.I feel bad for my cool and white, so I didn’t put it so much.

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    22

    It is prosperous into the bowl.

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    23

    Pour the brine.

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