Step 1: Add 300 grams of flour, 50 grams of eggs, 50 grams of water, 1 gram of salt, stir with wooden chopsticks, and knead by hand until there is no lump powder, as shown below. Eggs and water add up to100g. If the egg is big, the water consumption will be reduced, so it is easy to master. It doesn't matter if there is too much water. Just put some flour in the future. Divide the batter into four pieces and take one. Keep 0-fold batter 1 time, 0-fold batter 1 time, 2-fold batter 1 time, and 3-fold batter 1 time. It's rough at first, so you can't take a lump. Don't worry, just work a few more times.
The rolled dough will soon become noodles! This little machine is actually quite good. It takes up no space at all and is easy to use. It is very convenient and quick to get some powder for the extruded noodles and freeze the leftovers into small packets and use them while eating. It is recommended to double it. It takes about an hour to double it.
The second step is to make noodles at home, which is very cost-effective. The important thing is to eat healthily and safely. Then, everyone goes to make condiments: minced meat, oil pepper, garlic paste, pepper noodles, soy sauce, onion and animal oil. Light a fire in the pot, pour in clear water and the water will boil. Put the noodles in the pot and cook for 5 to 8 minutes until the noodles are completely transparent. Control the degree of hardness by yourself!
The noodle machine still needs to make more noodles of different sizes, which is quick to come out and convenient to use. The size can be adjusted at will. Look at yourself and make a bowl of finer noodles. Delicious, a hundred times more delicious than the noodle restaurant! The batter or average value is divided into four small pieces, and each piece can be lightly pressed on the pressure plate for three times.
Put the rolled dough into the noodle groove and press out the noodles. This is a little thinner, which is more suitable for babies or the elderly at home. Let's make noodles with clear soup together. Sprinkle with onions and you can eat!
Tip: 1, salt makes noodles more gluten-free, and eggs make noodles more elastic. The flour is medium gluten flour used in jiaozi and noodles, and high gluten flour can also be used. Another point is never to put your finger near the roller of the rolling pin, so keep the children away. Anyway, I believe: the risk is greater.