Pasta Shou Ganmian step by step to do (add a small video)

 Did not marry breath, my mother told me that young married woman started the past, the mother will often use test this another way with my mom a back, thanks to my mother as a girl, when practiced, not ignorance once again.
However, my mom mouth to say, he never just let my dough, a silly effort, until I married, they did have a pair of knife Fuck!
Fortunately, I did not then the feudal mother, I was not exposed because they do not appear but too scared!
these years, because the LG like Shou Ganmian, I clearly consult with secretly observe, with the mother and her mother talents, and to practice their fearless and found less than more practice, and slowly work out points only doorway, the original mother and grandmother roll over my face because the increase of the surface of Hong base, the original I love to cook the noodles because Tuo is cooked too long ...
Shou Ganmian often do, will feel very easy, do not feel the need to make a post, long ago, a sister settle abroad and asked me how to do Shou Ganmian, I then react, there are so many helpless sisters, or their school, or married, away from their parents, to the side of the ocean, the exotic and not used food, but do not know where to start their own hands, unlike me, you can consult at any time around the elderly, it is able to understand this does not help, so they should bite down ...
Tips:
1 . because everyone likes noodles different hardness, so the amount of water to regulate their own 200-210g is the most hard and I think one of the most flexible range.
2. use of surface base (food base, base surface ), can make the surface more chewiness, and more fragrant, but not too much, not to make the dough in the amount of control was yellowing can, of course, if the mind, or no base surface, you can not; it can not buy, but also want to use, can be used instead of the same amount of baking soda.
3. táng fat frozen dough in the fridge, is a point that happens in life, often before the mother dumplings left side, then put cold storage, then the next time, I found the dough more bars Road, a few times, I put it as a trick to used.
4. cooking, in the figure mark.
5. Shou Ganmian, here is only a species-based approach to master this method, you can creativity, and such as adding a variety of vegetable juice made of colored surfaces, such as into a variety of thickness, width, made of fine flour, wide pasta, longevity noodles, etc. .
6. halogen surface, can be very random, I eat the cabbage family halogen, halogen, or beans, or eggplant halogen, changes according to seasonal vegetables, the other with the marinated with a taste very fresh), practices will not do details.
7. Ganmian way, it is not know, watch a short video of it.
In addition, the anti-sticking thin powder, you can use flour, fine cornmeal, or cornstarch!
for the soft dough, cornstarch personal feeling better, less the amount to be anti-sticking, but if the dough itself is rather hard, recommend the use of flour, starch is not recommended, because It will face harder.