Divide noodles into the four bowls and top with sesame seeds. At this point, we usually add some cold pressed rapeseed oil in Chengdu to keep it from sticking and add some delicious flavor to it, but you can substitute olive oil or sesame oil.Ĭombine Zhong Dumpling Sauce with tahini and mix well. This might take five minutes or longer depending on how crowded the pot is.ĭrain noodles and put in a brief ice bath so they don't keep cooking. The noodles are done when they float to the top and upon checking, the insides are cooked through. Add the noodles when boiling and immediately stir gently with a spatula so the strands don't stick together. Put a big pot of water to boil and make sure to salt it well. Do it for every strand and make sure it's generously covered in flour so the strands doesn't stick together. Then use a knife to cut the piece into 1cm wide sticks.Īt this point, the dough should be relaxed enough to work with, but if not, give it a few more minutes before you take each piece and start to gently pull it out, it should at least triple in length. Leave covered again for at least 15 minutes. Roll each piece out to a rectangular shape about 1 cm thick. Unwrap and divide your dough into 2 pieces. Cover in plastic wrap and leave for at least 30-60 minutes. Do it slowly so the dough doesn't become too wet. Depending on where you live and what the level of humidity is, you will need to add a tiny bit more water. 250g high gluten flour (pizza or pasta flour works great, I like to use Italian 00 flour)Ĭombine flour, water and salt and form a dough. LOS ANGELES, J/PRNewswire/ - Fly By Jing, one of the fastest-growing Asian food brands in the country and a pioneer in the modern Asian condiment space.
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