Delicious every day, Summer tastily the practice of cool surface of gallinaceous silk vegetable

Arrive in an instant summer, summer wants " dew flesh " , have too much the delicate food that wants to dare not eat again, This cate that accompanies countless people to spend sorching summer is afraid should belong to among them one of, if make a method,do not pass proper, cool surface also can have nutrition is balancedly, let you carry slim figure.
The food of tall salt tall oil is the Ke Xing of beautiful figure. The summer that makes this tastily low salt of little oil of cool surface of gallinaceous silk vegetable, fromTo sauce it is self-restrained, eat clearly to be breathed out for nothing obviously.
Do noodle this to rely on machine of chef of all-round of rich world MUMVC20RCN completely. Normally for the noodle with should make mouthfeel good, dough is to want very dry, this kind of dough is kneaded rise to me the business that Yao cannot reach is originally for women of such a little effort, but machine of chef of have the aid of kneads dough, although dough moisture content is low,also can knead divide evenly easily. The noodle that city makes work to let noodle mouthfeel muscle, often join a lot of salt, although mouthfeel is good adverse to health however, use machine of rich world chef to control an aspect repeatedly, although did not join so much salt to be able to make noodle bright slippery euqally,muscle, still can use chef machine to cut the fine face with an even degree of finish directly finally, be too convenient really.
Not only noodle used machine of chef of all-round of rich world MUMVC20RCN, processing distributing food also relies on her, the section that heads oneself with her cuts into shreds accessory, vegetable is washed clean send become vegetable with respect to the second silk, too save labour saves time.
The sauce that this noodle matchs did not put a lot of oil, mouthfeel is relaxed and appetizing, very delicious, try, won't let your disappointment Da.
Young scrutiny cookbook is asked to use before making makings, the data that sauce needs is being used it is clear to be written in makings, mix even can!

With makings

Noodle dough
In muscle flour	450 grams
Egg	1 (the about 50 grams after hull)
Water	145 grams
Edible is alkaline	1 gram
Gallinaceous silk
Drumstick	2
Chinese prickly ash	15
Ginger	3
Distribute food
Carrot	Half
Holand small cucumber	2
Shallot	1
Sauce
Vinegar	4 big spoon
Soy	3 big spoon
Oyster sauce	1 big spoon
Oil of Chinese prickly ash	1 big spoon
Balm	1 big spoon
Garlic fine and soft	2 small spoon (garlic of about 3 valve)
Jiang Rong	1 small spoon
Candy	1 small spoon
Pink of Chinese prickly ash	1/4 small spoon

Summer tastily the practice of cool surface of gallinaceous silk vegetable

Basically feed material to assemble greatly
Make noodle with machine of chef of rich world MUMVC20RCN above all. The full data that needs noodle dough is put in the agitate basin of chef machine
With knead dough the hook undertakes kneading dough, choose 1 archives to knead 3 minutes or so first, let powder disappear gradually archives of chef engine speed tone continues to knead dough to 3 archives, to moisture pink of already complete bedcover is absorbed equably, form even face garrulous
To this degree when can stop to knead dough, need 10 minutes probably, when chef machine kneads dough, I feel I just surround the person that watch, whats need not work
Knead face garrulous into posse, need not knead smooth, it is OK to become a group, saying exactly is not to knead a group, it is to grasp posse
Cut with dough of tangent plane hilt two wait for a portion
Machine of chef of all-round of MUMVC20RCN of world giving gain changes the fittings that control an aspect, this fittings that control an aspect has 1-8 archives, 8 archives are initiative archives, the face of extrude piece the thickest, the range that the number exceeds small extrude piece thinner, the face of 1 archives extrude piece the thinnest
Want to make the noodle that mouthfeel muscle, need presses a face to raise a scale repeatedly piece muscle is spent. Move the fittings that control an aspect to initiative archives first 8 archives, the speed of chef machine moves lowest fast 1 archives, take a dough, through controlling face machine
The face of first time extrude piece very coarse still, had shaped nevertheless, resemble such condition in the graph, the face piece fold 3 fold, control an aspect through controlling face machine again
The face that the 2nd times extrude comes to piece be about a lot of smoother, again fold face piece, the 8 file that use a replacement that control an aspect press 3-4 second hind, can move 7 archives to control smaller aspect piece, at this moment the speed of chef machine can move 2 archives
The 7 file that use a replacement that control an aspect control an aspect, after be being pressed every time the face piece 50% discount or 3 after be being folded, continue to control an aspect, press 2-3 second hind, can move 6 archives, with this analogize, fall gradually lowermost archives 1 archives, at this moment the face of extrude piece the thinnest, every archives the 2-3 that control an aspect second OK. A meeting is smoother and smoother
Make fine range final area piece ply is 1 or 2 OK, this secondary makes fine range, but do not need too fine, so my general face piece after with the machine that control an aspect 1 archives is pressed, added 2 shelf more again, the small area with a bit some larger extrude piece.
After handling a dough, a dough also do sth following a set pattern. Time of many minutes 10, light light Song Song has controlled two pieces of aspects piece, a glossiness is particularly good
Control good side piece hind, cut noodle with respect to this, change the noodle fittings of dissect face to chef machine, move the rate of chef machine to 1 archives, the aspect that just has controlled piece in sending tangent plane fittings, notice a face piece width should is opposite with fittings neat
The kongfu that blink, face piece with respect to attenuate face, such altogether made 600 grams fresh noodle, can scatter some of dry flour to prevent a little stick, this noodle is boiled directly will eat is wonderful, if do not eat,also can load polybag sealed and refrigerant
Fresh noodle has been done, should enter next. Gallinaceous silk cool face does gallinaceous silk first. Wash leg of two chicken lute clean, put into pannikin, add right amount cold water, 3 Jiang Pian and bead of 15 grams Chinese prickly ash, the boiler on the lid is built, after conflagration boils water, turn small fire boils 15-20 minute thoroughly cook drumstick
The drumstick fish out that thoroughly cook comes, a little after air is cool, skin of take out chicken, rip gallinaceous lean lean gallinaceous silk, reserve
Will match the cucumber carrot in dish to be washed clean, carrot should husk, chopped green onion is cut after shallot is abluent, 3 valve big spoon is pressed into garlic Chengdu, grind Chengdu of ginger of one small spoon, reserve
Machine of chef of all-round of MUMVC20RCN of world giving gain changes the accessory that section cuts into shreds
Chef engine speed moves 4 archives, from send makings mouth to push abluent cucumber, silk of very fast cucumber has been cut, chef engine speed holds 4 file changeless, push carrot next, also be the second changes carrot silk
The vegetable silk that has cut reserves
The seasoning that sauce place needs mixes divide evenly reserves (cookbook of the scrutiny that ask a son is used makings, the data that sauce needs is being used it is clear to be written in makings, mix even can! )
Begin to boil noodle at this moment. Take 300 grams fresh made noodle, after big baked wheaten cake drives one boiler water, put shake the noodle that come loose, thoroughly cook noodle, need the left and right sides 5 minutes about
The noodle fish out that thoroughly cook will cross cold water, divide noodle drop dry water next
Drop places good cucumber silk, carrot silk and gallinaceous silk on dry noodle, the surface adorns some of chopped green onion, drench again on sauce
Mix can leave after divide evenly eat
Arrive from noodle sauce is complete oneself are made in the home, exceed successful feeling ~

Small stick person

The dough of 1. noodle is drier, such mouthfeel ability muscle path. Need not knead when kneading a group smooth, with chef machine the operation also does not need Tang range, the side of middling pressure of the fittings that control an aspect that sends chef plane directly is good, the aspect that controls face extrude repeatedly through chef machine piece particularly smooth, save labour saves time.
2. this dough the fresh noodle that can make 600 grams, what do not eat is OK with last bag is sealed good, after aspic rises, eat again, if do not want to do so much, noodle part with expect it is good to decrease system of quantities to make in proportion.
Young scrutiny cookbook is asked before 3. is made, the data that sauce needs is being used it is clear to be written in makings, mix even can!
If 4. does not like the smell of Chinese prickly ash, elliptically the pink of Chinese prickly ash in sauce and oil of Chinese prickly ash are good, suggest strongly nevertheless not to omit, special render palatable.

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2020-02-03