Prepare a plate and brush some vegetable oil on surface. This error message is only visible to WordPress admins only simple ingredients of 粘米粉,水和一点玉米粉Hi you have a fantastic blog and all your creations are simply awesome. Transfer the noodles to a serving bowl using a pair of chopsticks.Repeat to pull and cook the second bowl of noodles.To avoid the noodles sticking to each other, serve immediately.You may add a broth or mix the noodles with toppings/dressings. Due to its strong, super elastic gluten, the dough tends to shrink back and breaks more easily when pulled.To ensure a fail-proof experience, I recommend you measure flour by weight as it’s much more accurate than measuring with a cup.The flour-water ratio is 2:1 by weight. Combine and knead briefly into a dough. Give both a try to see what works and tastes better for you.Please check out my tutorial video (above in the post & below in the recipe card)to see exactly how I do it.If you find the technique above difficult to master, try the alternative method: Over a pot of boiling water, hold one end of a strip of dough and pull the other end towards the water.
Please check your email for further instructions.IF KNEADING BY HAND: Mix flour and salt. Thank you very much.Yes, you can grease. Round, thin ones or flat wide ones?
In fact, I found that I prefer the slightly thicker and coarser texture of this home made hor fun especially if it is used for stir frying.
Growing up in Gansu province, China where it’s a common dish in restaurants and households, I learned the technique through observing my parents’ cooking. Thanks for sharing!My pleasure Emma! Post was not sent - check your email addresses! Kneading the dough until the surface is smooth (means you really mixed it proper) and letting the dough rest. All-purpose flour (aka plain white flour) sold in the US and the UK falls into this range.However, the gluten level of all-purpose flour varies among countries. This process makes noodle pulling so much easier!I recommend you rest the flattened dough pieces for at least 1.5 hours. Let me know if you have any other questions. Hope this helps.I made this for my daughter and I and we absolutely loved it. Hand-pulled noodles taste so different from machine made ones.
Cut the noodle dough into 6-8 portions (as equal as possible) Shape each one into a tongue or a rectangle and brush oil around. Recipe adapted from A Small Snippet Recipe originally published in December 2014, but has been updated with new photos and clearer instructions.
Cover with cling film then leave to rest for 1.5 hours.Bring a large pot of water to a full boil. In some cases, an alkaline agent is added to the dough to make the noodles more springy.One serving of noodles are pulled from one single piece of dough by folding multiple times. The dough should be very stretchy if you follow all my measurements/steps precisely (resting is very important). Crossing-the-bridge noodles has over 100-year history and it was listed as an intangible cultural heritage of Kunming city in 2008 to promote Yunnan food culture. That is impressive and so simple. A young chef pulling noodles at Lanzhou 1915 beef noodle soup restaurant.If you haven’t seen how they are made, I suggest you take a look at a My recipe introduces another type of hand-pulled noodles: the dough is firstly cut into strips then pulled one by one into long noodles. If making round, narrow ones, leave to cook for 1 minute. Coat with a little sesame oil to prevent sticking. It was so easy, especially with the instructions in the video.
Please check your email for further instructions.Thanks for subscribing! Shahe fen noodles are white in colour, broad, and somewhat slippery. Knead on low speed until a very smooth dough forms.Divide the dough into two equal parts. My foolproof recipe uses the same method.First of all, you need to cut the flattened dough pieces into strips. Hope this helps!I made these noodles yesterday after the video popped up on the side while I was looking at your recipe for tomato egg stir fry. I am exploring the recipe of hor fun because I found that it is rather interesting to find out homemade versions of certain food that we took for granted… Out of my surprise, the preparation is extremely easy…and only 3 main ingredients were needed, all are common household items…Texture of course will not be as smooth and fine as the counter bought but I can definitely accept these imperfections. When cooled, cut into your desired width before stir frying.There is a sense of achievement to homemade these noodles that can easily be bought in the market.. Family members never complain about the texture of the hor fun and kids have finished all without knowing that this is homemade. Mix with chopsticks/spatula until no more loose flour can be seen. If making flat, wide ones, leave to cook for 2 minutes. Perform the same until all the rice solutions are steamed. The finished dough should be soft, smooth and elastic thus can be easily pulled into the desired shapes without breaking.
The popular Compared to the professional method, this technique is much easier to master.
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