1. Pull-pull method: The dough will be stretched repeatedly to form noodles.
This method is mostly handicraft operation with strong experience and strict requirements for flour quality and ripening. Many famous noodles, such as Longxu noodles and hollow noodles, belong to this category.
2. Rolling method: Rolling dough repeatedly or rolling into sheets, and then chopping.
Fresh noodles sold by the general public are categorized into this category. In addition, drying (or drying), blocking, packaging and other links become noodles (named for the dullness of hanging wet noodles on bamboo poles). The degree of dough ripening and the dry condition of noodles are important factors affecting the quality of noodles.
3. Kneading: Put the dough in the pressing die to press, and the dough is extruded into strips from the die hole.
This noodle, also known as "bait" (h le), has a strong taste. This method is often used to make noodles with wheat flour or whole flour. There are machine limitations and small-scale handicraft limitations. The pressure of noodle kneading machine used in Yan'an city of northern Shaanxi is relatively high. The temperature of noodles increases during kneading, and the products can reach semi-ripe state. The crude grain noodles made are elastic.
In addition to the differences in the process of noodle forming, the important link in making characteristic noodles is to increase the accessory materials, especially the famous noodles produced by stretching, which will generally increase the appropriate amount of salt or alkali.
According to personal conditions, the length, width, square circle, and even color of noodles can be self-regulated, and different kinds of vegetables such as tomatoes, spinach, purple potatoes can be reasonably used to make different kinds of noodles.
People take food as the first and noodles as the first. Noodles are very popular in China and even all over the world. Many nationalities have their own unique manufacturing technology, and their cooking methods are varied.
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