How To Make NOODLES!
Chinese dough for noodles are generally made from either wheat flour, rice flour, or mung bean starch, with the addition of eggs or lye depending on the desired texture and taste of the noodles. Usually, wheat noodles being more commonly produced and consumed in northern China while rice noodles being more typical of southern China. Whether you slurp them, gulp them down, or twirl them on your fork, everyone seems to love noodles. Nearly all cultures have at least one cherished noodle dish. Since noodles were a bit easier to consume, people prefer noodles rather than rice.
There are several steps in making these incredible noodles which is cut, extruded, peeled, pulled and kneaded. This process of noodles making is called the “hand-pulled” noodles. The first step, the noodles’ dough is rolled out into a flat sheet, folded, and then cut into noodles of a desired width (cut). Then, the dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles (extruded). After a while, firm dough is mixed and formed into a long loaf. Strips of dough are then quickly sliced or peeled off the loaf directly into boiling water (peeled). The most interesting part is the pulled process where it need skarp skills of pulling to make it look tasty and taste good. The dough is rolled into a long cylinder, which is then repeatedly stretched and folded to produce thinner and thinner strands (pulled). A small ball of dough is lightly rolled on a flat surface until it is several centimetres long and spindle shaped (kneaded).
Now, after all that process, the noodles just need to be boiled and put the right ingredients into it to make it the irresistible Chinese noodles. So, lets get some noodles shall we!? ^^
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