How To Do Handmade Noodle Is More Chewiness ?

When I was a child, the noodles were made by my mother, the thick soup wrapped in a root chewiness noodles. Now supermarket convenience food area shelves are industrial production of noodles and instant noodles, but more miss mother do handmade noodles taste, perhaps this just confirms the more traditional only the more classic. So, how to make the handmade to be more chewiness?

1. It’s best to make noodles when you eat it. Can put the noodles into a fresh-keeping bag, gently put into the freezer room to save, into the pot without thawing before boiling.
2. If the noodles cut long enough, can be set into a roll of the noodle, put in a clean, dry, no direct sunlight place for 3 days or so, and then collect into the airtight dry container. Dry noodles taste slightly worse than frozen noodles, but they are kept longer.
3. Do handmade noodles, dough must be hard, this is the opposite of pancakes. Under normal circumstances, to 100g of water, flour 200g hand rolling is more appropriate, too hard to rub hands at all. If you use a press machine, the flour can be increased to 220-250g, theoretically, the harder the dough is, the more effort the handmade. Of course, hard to knead not a regiment. Therefore, the concrete also depends on the water absorption rate of the flour.
4. Add a small amount of salt or alkali, or add eggs, all help the noodles become more chewiness. But if nothing is added, the hand rolls can do well.

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