in a very giant bowl, combine salt with flour. And stir in water by batches. I sometimes add 130ml first off so see whether or not the dough is simply too robust to knead. Less water indicates a chewier style. Grasp everything by hand and continue kneading the dough till swish. Forcefully please or resort to a customary mixer. cowl with plastic wrapper and rest for twenty minutes.
Knead the dough once more for many minutes till the surface is admittedly swish as I show within the video. cowl with plastic wrapper once more and rest for an additional 15-20 minutes
Prepare a plate and brush some edible fat on surface. so cut the noodle dough into halves and every 0.5 into six parts (as equal as doable and canopy the opposite 0.5 with plastic wrapper to avoid drying out ). thus we are going to find yourself with twelve parts. form each into a protracted log and brush oil around. cowl with plastic wrapper and let the noodle strip log rest for one hour.
Take one divvy up, flat it and roll dead set a parallelogram. Press the middle with a chopsticks thus we will separate the noodles later. Hold the 2 ends of the noodle strip and smash it against the operational board. you'll be able to slightly stretch it throughout the smashing method. however don't hurry; prevent in order that you'll not break it.
and therefore the separate the noodles together with the chop sticker trace.
To cook and assemble the noodles
Boil water in pot and add noodles in. If you're feeling they shrink, stretch every strip slightly. Bring the big pot to boil.
Add cold water once when it boils once more. so add inexperienced vegetable to blanch. the complete method of change of state lasts for around four minutes. Transfer dead set serving bowl.
within the unit of time, heat up a pair of tablespoons of vegetable oil in a very little pot till slightly smoky.
Place garlic, scallion and chili peppers on prime and pour the recent oil over the noodles (mainly on the chili powders). Add soy and vinegar and mix well.
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