A list of the contents of this article:

How to make dry buckle noodles with flour?

Materials: alkali noodles 100g, eggs 50g; excipients: the right amount of oil, salt, minced pepper, chopped pepper radish strips, chives, oyster sauce, light soy sauce, soy sauce, chicken essence dry buckle noodles 1 prepare the main materials. Please click to enter the picture description 2 less oil, fried eggs.

Production steps: dough making: put the high-gluten flour into the basin, add the right amount of water and a little salt, knead into a smooth dough. If you like, you can add an egg to increase the toughness and taste of the dough. Cover the kneaded dough with a wet cloth and wake up for about 30 minutes.

Chopped onions, coriander: right amount (for decoration) production steps: mix noodles: pour the high-gluten flour into a large bowl, add a little salt, slowly pour into warm water, while stirring with chopsticks to make the flour flocculent. Then knead it into a smooth dough with your hands, cover it with a wet cloth or plastic wrap, and wake up for 30 minutes.

How to make a delicious Woyang dried noodles?

Mix noodles: put the cooked noodles into a seasoned bowl, add stir-fried ingredients, quickly mix well, so that the noodles fully absorb the flavor of the seasoning. Out of the pot: put the mixed dried dough on a plate, sprinkle with chopped onions, coriander and other embellishments, and serve.

Start kneading until the surface of the dough is smooth and elastic. If you use eggs, you can add beaten eggs in the process of mixing noodles. Add the right amount of cooking oil and continue to knead until the dough absorbs oil, so that the noodles will be smoother.

Drying: spread out the cut noodles, dry them naturally or dry them by machine. Drying is a unique step of Woyang dry buckle noodles, which can make noodles drier and easier to preserve. Boil: put the dried noodles in boiling water and cook until half-cooked, then remove and drain.

The way to make Woyang dried noodles is to put some thin garlic juice at the bottom of the bowl, chopped onions (which must be white onions) and some seasonings: drips of soy sauce and vinegar, drips of sesame oil, drips of pepper and monosodium glutamate.

Buckle noodles: remove the cooked noodles, drain, put them into a bowl, then spread the fried ingredients evenly on top of the noodles, and finally pour hot oil to make the noodles and ingredients fully blend. Serve: when Woyang dry buckle noodles are served, you can add seasonings such as mashed garlic and chili oil according to your taste to increase the flavor.

Woyang dry buckle noodles is a characteristic traditional pasta in Woyang County, Anhui Province, China, which is famous for its unique flavor and production technology. In order to make dried noodles with a better export feeling, we need to pay attention to the following key steps: material selection: choose high-quality wheat flour, preferably high-gluten flour, so that the noodles are elastic.

Is there any simple and delicious method for Woyang dry buckle noodles?

Stir: stir all the ingredients well so that the noodles fully absorb the flavor of the seasoning. A delicious Woyang dried buckle noodle is made. When enjoying, you can add some excipients according to your personal preferences, such as bean sprouts, soybean paste, pickles and so on, to enrich the taste.

Mix noodles: put the cooked noodles into a seasoned bowl, add stir-fried ingredients, quickly mix well, so that the noodles fully absorb the flavor of the seasoning. Out of the pot: put the mixed dried dough on a plate, sprinkle with chopped onions, coriander and other embellishments, and serve.

Mix noodles: put the cooked noodles in a large bowl, add fried minced meat, scalded green vegetables, and sprinkle with chopped onions and coriander. Seasoning: according to your taste, you can sprinkle the noodles with some chili oil, vinegar or other seasonings. Serve: mix all the ingredients and serve.

Woyang dry buckle noodles, originated in Woyang County, Anhui Province, China, is a local traditional pasta. It is famous for its unique flavor and production technology, with the characteristics of tenderness, spice and delicacy.

What is the best practice of Woyang dry buckle noodles?

The key to Woyang dried noodles lies in the strength of noodles and the blending of sauce. Noodles need to be boiled to medium well to maintain the taste, while sauces need to be adjusted according to individual taste to achieve the best flavor balance. In addition, the meat should be stewed long enough to ensure that the meat is crisp and full-bodied.

Stir: stir all the ingredients well so that the noodles fully absorb the flavor of the seasoning. A delicious Woyang dried buckle noodle is made. When enjoying, you can add some excipients according to your personal preferences, such as bean sprouts, soybean paste, pickles and so on, to enrich the taste.

Eggs: eggs are added to some practices to increase the toughness and nutrition of noodles. Cooking oil: used for mixing noodles and cooking to increase the luster and taste of noodles. Noodles: pour the flour into a basin and add the right amount of salt. Slowly add water and stir to make the flour flocculent.

Seasoning: according to your taste, you can sprinkle the noodles with some chili oil, vinegar or other seasonings. Serve: mix all the ingredients and serve. The key to Woyang dried noodles lies in the strength of the noodles and the spicy minced meat. In the production process, the type and amount of seasoning can be adjusted according to individual taste.

Or add nuts and seeds to increase the intake of unsaturated fatty acids. In a word, the key to cooking dried noodles lies in the mixing of dough, the cooking of noodles and the stir-frying of ingredients. Through careful selection of materials, careful operation and ingenious seasoning, we can make delicious and nutritious dried dough.