香喷喷的手擀面

• 作 者: 可心
• 出 处: 家庭科技
• 发表日期: 2005年07期
• 关键词: 小块 温水 面条 案板

手擀面的做法:1.用温水和面,面要和得稍硬一些,不然面条不容易有劲儿。2.将和好的面放置2小时后,放在案板上充分揉匀,分成小块放置20分钟继续醒面。3.醒好的面用擀面杖擀成片,然后将擀好的大面片一层层叠起来,每一层之间撒上玉米面(也可以用淀粉)防粘连。4.切面,面条的宽窄可随个人喜好,切的时候下手要快,间隔要均匀。

Shou Ganmian practice: 1. With warm water and noodles, noodles and to be slightly harder, or noodles are not easy to have children. 2. The reconciliation will be placed 2 hours later, on the chopping board full kneading, divided into small pieces placed 20 minutes to continue to wake up. 3. Wake up the surface with a rolling pin roll into pieces, and then roll out a good patch of large layers stacked between each layer sprinkle cornmeal (you can also use starch) anti-adhesion. 4 aspect, the breadth of noodles can be personal preferences, cut the time to start faster, the interval should be uniform.