How to Make Nutritious and Delicious Hand-Pulled Noodles That Look Good - Comprehensive Home Recipes for Elastic and Smooth Hand-Pulled Noodles

Yesterday evening, my husband did not return home for dinner.He rolled out hand-pulled noodles for the two children. They both liked it very much and praised me after finishing it. Actually, I have never done well in making dough products.Flour dishes, and even went to a friend's house to learn how to make hand-pulled noodles specifically. The friend is a native of the northern region, making hand-pulled noodles that are not only resilient and smooth but also do not break easily when cooked, looking good enough to make anyone who doesn't usually eat them want to have a bowl.

Today, I recommend several visually appealing and delicious hand-pulled noodle recipes. Let's learn together!Rolling out the noodles, and making dough,the ratio of flour to water should be approximately 1:0.5. When mixing the dough, add water slowly, little by little, while stirring the dough into small clumps. The moisture content in these clumps can be determined by hand; try to form a ball that is not sticky and doesn't break apart when you squeeze it. After forming the dough, let it rest for a period of time, or "ferment", to allow the flour and water to fully blend together. Fermentation should be thorough to achieve smooth and supple dough. Only well-fermented dough will produce smooth and soft dough balls. One, hand-pulled egg noodles

　　Ingredients:500g flour, 6 eggs, a pinch of salt.

　　Method:：1. Beat the eggs in a bowl with a little bit of salt to make a well-mixed egg liquid.Gradually pour the egg liquid into the flour bowl while continuously stirring with a chopstick until it forms small dough clumps.

　　The hardness of these dough clumps can be determined by squeezing them; they should hold together but not stick or break apart.

2. Knead the dough balls into a smooth dough ball and cover it with cling film to rest for 30 minutes.2. After resting, knead the dough again before letting it rest for another 20 minutes, softening it further. Knead the well-rested dough on the work surface until it becomes a smooth dough ball. Cut this into small dough balls about the size of a fist.3. Press each dough ball into a pancake shape and use a rolling pin to roll them up, then push and stretch them out into thin sheets.

4. Roll the sheet of dough around the rolling pin, place it vertically on the work surface.5. Cut these rolled-out sheets into noodles of consistent width with a knife. Loosen the cut noodles by shaking off excess flour and arrange them on a tray. Two, hand-pulled spinach noodles Ingredients: 300g flour, 150g fresh spinach leaves, appropriate amount of salt.

Method:

1. Wash the spinach, cut it into segments, and blend with a small amount of water in a food processor to make spinach juice.

　　Pour this juice over slightly firmer dough balls and let them rest for 40 minutes to soften and make the dough more flexible.2. After resting, knead each dough ball into a thin pancake shape. Roll it up on the rolling pin, place vertically on the work surface. 3. Cut these rolled-out sheets of dough with a knife into noodles of consistent width. Loosen the cut noodles by shaking off excess flour and arrange them on a tray.

　　Three, hand-pulled alkaline wheat noodlesIngredients:

　　500g flour, 5g salt, 3g baking soda.

Method:1. In a clean bowl, mix water with 5g of salt and 3g of baking soda to form an alkaline solution.

Pour this mixture into the flour in a large bowl while stirring with a chopstick until it forms dough clumps.

Form these dough clumps into slightly firmer dough balls and let them rest for 30 minutes.

2. After resting, cut each dough ball into small dough balls about the size of a fist. Roll out each piece to a thickness of 1-2mm.

　　3. Sprinkle dry flour on these rolled-out sheets of dough, fold them up and slice them with a knife into noodles.

　　4. Hold one end of the cut noodles over the rolling pin and shake off excess flour before arranging them on a tray.Four, hand-pulled celery leaf noodles

　　Every time I finish eating celery, I feel sorry for discarding its fresh green leaves.

Thinking about how to make good use of these discarded celery leaves, my family loves the hand-pulled noodles I make. But lately, I've been too lazy to cook and even more so to prepare a dish! Whenever I want to eat fresh noodles, I buy them from the store. My daughter and husband always say that the store-bought ones aren't as good; they tell me to roll my own. Both of them are eager to eat and quickly leave when I suggest it. If you're a fan of hand-pulled noodles,

why not try making them with celery leaves? Not only do you get to use up the discarded parts, but you also enjoy your homemade noodles! Celery leaves have significantly higher nutritional value than the stems. Nutritional experts tested 13 components in both parts and found that 10 of those were higher in the leaves.

The content of pectin is 88 times higher in celery leaves compared to the stems;vitamin C is 13 times higher,

　　vitamin B1 is 17 times higher,protein is 11 times higher, and calcium is double that of the stems.

Clearly, the nutritional value of celery leaves should not be overlooked. Ingredients:150g fresh celery leaves, 400g wheat flour, 1 egg, appropriate amount of salt and water.

Do you like hand-pulled noodles? I use celery leaves to make the dough, making hand-pulled celery leaf noodles. You can eat the celery while enjoying my hand-pulled noodles!!

Celery leaves have significantly higher nutritional content than the stems. Among them, the vitamin A content in the leaves is 88 times that of the stem;carrot The fiber content is 88 times that of the stem;vitamin C content is 13 times that of the stem, milkthe vitamin B1 content is 17 times that of the stem;protein content is 11 times that of the stem;calcium exceeds twice the amount in the stem. Clearly, the nutritional value of celery leaves cannot be overlooked.

　　Ingredients (main ingredients):celery leaves 150g,wheat flour 400g, egg 1, salt to taste, water as needed

　　Step

1. Main ingredients: celery leaves, flour Supporting ingredients: egg, salt

2. Wash the celery leaves, chop them into pieces

3. Put them in a blender with water

4. Blend until juice is extracted

5. Add a little bit of salt and one egg to the flour, then add the celery juice

6. Mix together to form a smooth dough, wrap it in a plastic bag and let it rest for a while

7. Knead the dough well, roll it out into a large round thin sheet

8. Dust with some flour, fold it layer by layer

9. Cut into strips like leaf-width noodles TIP

　A little bit of salt and an egg can make the noodles stronger. The dough for hand-rolled noodles should be harder than that for bread. This way, the noodles will be stronger when rolled out and won't break while cooking.

Five - Whole Grains Hand-Rolled Noodles

　　Balanced diet, healthy living, is increasingly valued by more people.

Not to mention what those so-called health experts say, even we ourselves always consider the next meal after being full."Good" here does not mean meat and delicacies, but rather, a simpleporridge and small dishes. History moves in cycles. When people were hungry, they wanted to fill their stomachs with meat. Now that we are full, we miss the simplicity of porridge and small dishes so much. I am a meat-eater, but I also have those times when being full makes me not want to eat meat anymore. Let's follow the trend and trycoarse grains and whole grains to remove toxins from our bodies. Our family's balanced diet can't do without this bowl of whole grain noodles. Although it is made with whole grains, the main ingredient is still flour. Without the strength provided by wheat flour, just using whole grains alone wouldn't make good noodles. The types of whole grains are flexible, but their total amount should not exceed one-third of the wheat flour. Anyone who has made hand-rolled noodles knows that a bowl of hot soup is essential when eating noodles."Soup and food are similar in origin."These days the temperature has dropped dramatically. We need to wear long-sleeved clothes and pants, and even speaking requires us to wear a coat.[Whole Grain Hand-Rolled Noodles] (For 2-3 people)

Ingredients: 300g flour,

grain sorghum 20g, millet 20g, corn flour 20g, whole wheat flour 20g. Water 180ml, salt 3g. Method:

1. Mix all the grains and add salt and water to form a hard dough.

Knead well and let it rest for 30 minutes. If time allows, knead again and let it rest for another 30 minutes.2. Start rolling out the noodles after the dough has rested.

(If your work surface is not large enough, divide the dough into two portions. My work surface is 40*60cm, so I divided the dough in half.)3. Roll the dough as thin as possible, using dry flour to prevent sticking.4. Fold the rolled dough and cut it into noodles of your desired width.

5. After cutting, dust with a little bit of dry flour or fine cornmeal to prevent sticking.

6. Boil the noodles for two quick boilings before serving. Any leftovers can be frozen in portioned bags.

Enjoying plain noodles is very delicious; I couldn't resist adding somemushroom chicken saucethat I made previously.

While cooking the noodles, don't forget to cook a bit of small Chinese cabbageor other green vegetables. Six -Carrot Hand-Rolled Noodles Adding carrots to the dough not only adds nutrition but also enhances the color. It increases appetite. It's especially suitable for parents with children, who will love it very much.Ingredients: flour, two carrots, a little salt

　　Method:1. Peel and wash the carrot, cut it into small pieces, place them in a steamer and steam until cooked. 2. Add a little water to the cooked carrot chunks and blend them using a juicer or press them with a spoon.

3. Gradually add the carrot paste to the flour while stirring, forming a shaggy dough.4. Knead the dough until it becomes smooth. The more you knead, the better it tastes.

　　5. Cover the well-kneaded dough with a wet cloth and let it rest for 20 minutes.6. Roll out the dough into large sheets (divide the dough if needed to make rolling easier). Use cornstarch as a dusting agent to avoid sticking, which also gives smooth and good-tasting noodles when cooked.

　　Method:1. Peel and clean the carrots, cut them into small pieces, and place them in a steamer basket.Steam until cooked through. Cooked thoroughly.

2. Add a little water to the cooked carrot chunks and blend them using a juicer; (if no juicer, use a spoon to mash). You can also use a spoon to mash if you don't have a juicer.

3. Slowly add salt to the blended carrot mixture and gradually mix it into the flour until it forms a shaggy dough.

4. Knead the dough until it becomes smooth; the more times you knead, the firmer and tastier the dough will be.

5. Cover the dough in a basin with a damp cloth and let it rest for 20 minutes.

6. Roll out the rested dough into a large sheet (divide the dough if it's too big to handle), using cornstarch as a dusting to prevent sticking; this will make cooking the noodles smooth and tasty.

Fold the large dough sheet alternately one after another.

Cut the stacked dough sheet in half from the middle.

Cut the dough to your desired thickness with a knife according to your preference.

Boil the cut noodles, arrange them, and then prepare the sauce as per your liking; I made clear soup noodles.Add soy sauce and sesame oil, as well as vinegar to taste.

　　Seven,purple sweet potato hand-pulled noodles

　　[Ingredients]:All-purpose flour 300g, one egg, four small purple sweet potatoes (approx.), 3g salt

　　[Detailed Steps]:

1. Ingredients.

2. Wash and cut the purple sweet potatoes into small pieces; steam them for 10 minutes over high heat.

3. Cool down the steamed purple sweet potato and mash it to a puree.

4. Add salt to the flour.

5. Incorporate the mashed purple sweet potato puree.

6. Add an egg, then add some water as needed and mix well.

7. Knead until smooth, clean, and shiny (three 'shiny' checks). Cover with a wet cloth for 30 minutes to rest.

8. Divide the rested dough into two parts, roll each into thin sheets.

9. Dust both sides of the rolled-out thin sheets with flour to prevent sticking, then fold them.

10. Cut to your preferred width.

11. Toss the cut noodles in dry flour to prevent sticking, then shake off any excess. If too much is made, store in the freezer.

　　[Notes]:

1. Adding salt and an egg enhances the texture for a firmer bite.

2. The dough should be slightly firm so that it does not stick easily.

　　Eight,pumpkin hand-pulled noodles

Pumpkins are my favorite vegetable, whether cooked in various ways like stir-fried, stewed, soups, porridge, or used as a dye to make colorful foods; they all suit me.Especially when using pumpkins for coloring, the colors always amaze me.[Ingredients]:500g all-purpose flour

　　100g pumpkin pureean appropriate amount of alkali powder and cornstarch

　　Steps:

1. Mix a small portion of alkali powder into the flour, then add the pumpkin puree.

2. Knead to form a slightly firm dough and let it rest for half an hour.

3. Fold the dough and knead twice more until smooth.

4. Place the dough on the work surface, dust with cornstarch, then roll out.

5. Roll into a circle, wrap around the rolling pin, and repeatedly fold and unfold. Roll several times before unfolding again, wrapping from one side and repeating.

6. Fold the thin sheet like an accordion, dusting lightly with cornstarch after each fold; use a knife to cut to your desired width.

7. Hold up the noodles and shake off any extra starch.

8. Place the noodles on a steaming rack.

9. Bring water to a boil in a pot, then add the noodles and cook until done.

10. Serve with your preferred sauce.

　[Tips]:

1. Adding alkali to the dough makes it more firm and less prone to breakage; I do not use salt for this recipe.2. Dusting with cornstarch prevents sticking while rolling out the dough.

3. If there is too little pumpkin puree or insufficient moisture, add a small amount of water.

Nine,

　　amaranth juice hand-pulled noodles At the market, I saw red leaf amaranth and bought two bunches since it's rare in my area. Not sure if it would dye the dough red, so I decided to give it a try.

The first attempt using amaranth juice for the noodles turned out pink because of too much boiling water; the color was still nice though...

[Ingredients]:

　　A small bowl of flour[Additional Ingredients]:

　　A bunch of red leaf amaranth, sufficient hot water[Steps]:

　　1. Prepare the red leaf amaranth and wash it.

2. Rinse the amaranth with hot water to extract its red juice; the vibrant red color is very appealing.

3. Mix a small bowl of flour with some cooled amaranth juice, form a dough, then let it rest.

4. Roll out the rested dough into thin sheets and fold them several times into about 5 cm widths.

5. Stack the folded layers to desired height and cut each noodle to less than 1 cm thickness.

6. Cook the noodles in boiling water for a couple of minutes, then rinse with cold water if necessary.

7. Drain and serve either as a side or in a bowl with your preferred sauce.

[Notes]:

Red dyes can fade easily; to prevent this, do not overcook the noodles and add some salt if needed to set the color; consume promptly after cooking as the color may disappear by the next day.

Boil the noodles until done, then rinse them with cold water to prevent sticking.

Generally, it is said that red sauce tends to fade easily, which seems true. First, be sure not to overcook the noodles when boiling. Second, adding a bit of salt can help preserve the color. Cooked and eaten right away; otherwise, it will lose its color quickly. I made too much and ate it for lunch, but by afternoon, there was hardly any color left...