How to make the first old noodle primer

Old noodles are a kind of food that is deeply loved by people in daily life. It is not only delicious but also has very high nutritional value. However, many people do not know how to make it. In fact, the most critical thing is the method of making the old dough starter. As long as the starter is well made, the old dough will not be bad. The specific production method requires putting the flour into a box, adding warm water and stirring, and leaving it at room temperature for 2-3 days for fermentation.

How to make noodle starter

1. Take a sealed lunch box, wash it, and scald the inside with boiling water to remove the bacteria.

2. Take 50-100 grams of flour, put it in a lunch box, add an appropriate amount of warm water at about 50 degrees, stir evenly with chopsticks until it becomes a dough. Be careful not to add too much water, otherwise it will become noodle soup.

3. Cover with a sealed lid and leave at room temperature for 2-3 days, the dough in the lunch box will ferment on its own.

Fermentation characteristics: 1. The dough becomes larger 2. The dough has a distinct sour taste

The benefits of food made with dough starter (called dough head, dough fertilizer, or old yeast dough in some places) are: first, it is beneficial for gastrointestinal digestion and absorption; second, it tastes good and has a special aroma, because lactic acid bacteria are involved in the fermentation, while pure yeast fermentation has no aroma; third, the cost is low. Now 10 grams of dry yeast costs 1 yuan in the supermarket, and 1 jin of flour requires 3 grams of dry yeast for fermentation, which means that it costs 30 yuan to buy fermentation materials for 100 jin of flour, but there is no cost for dough starter. Fourth, the phytic acid contained in flour can be decomposed, and phytic acid hinders the absorption of elements such as calcium, iron, and magnesium. The disadvantage is that it is difficult to control the concentration of alkali, but if quantitative methods are used, there will generally be no problems. Let's take making scallion pancakes as an example to introduce the method of using a dough starter to leaven the dough:

1. Ingredients: 500 grams of flour, about 50 grams of starter (see picture), 300 ml of warm water (about 30 degrees, not hot), 2 grams of edible alkali.

2. Mix and knead the dough: Put the dough starter into warm water and rub it with your hands to dissolve it. Slowly pour it on the flour in the bowl, mix it in circles with chopsticks, and knead it into dough. Push and knead the dough with your palms for 2 to 3 minutes to make it chewy.

3. Dough fermentation: Sprinkle some water on the surface of the dough, cover the basin, and place it in a place around 20 to 30 degrees. Ferment for 6 to 8 hours (longer if the temperature is low) until the volume of the dough is about twice as large (see picture).

4. Add alkali and make dough for fermentation: Dissolve edible alkali with 10 ml warm water, sprinkle evenly on the dough, poke and knead the dough with your fingers to mix the alkali water and dough evenly. Then, knead the dough into long strips, roll it into thin slices, coat it with oil, sprinkle it with chopped green onions mixed with salt, fold it into a rectangle, cut it into chopped green onion pancakes, place it on the chopping board and add sugar for about 1.5 hours to allow it to ferment.

5. Baking: Use low heat, brush some oil on the frying pan, put the dough in, cover the pan, and bake for 2 to 3 minutes until it turns golden brown. Turn it over and bake the other side. When cooked, serve on a plate (see picture).