Lamian Noodles's technology is a must in China. Lamian Noodles's productions have been circulated in China for a long time. In the Ming Dynasty, Cheng once wrote "Fu's Face Spectrum", saying: "Fu's face spectrum is the best in the world, and its preparation method comes from eastern Shandong. Beauty is as sweet and crisp as snow, and a spoonful of it melts in the mouth. " It can be seen that Lamian Noodles's production has a long-standing reputation and its technology is world-class. The production of Lamian Noodles skillfully uses the physical properties of ingredients, that is, the ductility and elasticity of gluten, in terms of material selection, dough, noodles and strips. 1. Generally, fresh high-gluten flour should be selected instead of contaminated flour that has been eaten by insects, bitten by mice and moldy, because this kind of flour not only does not meet the hygiene standards, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein cannot combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour (usually refined flour or special flour) with high protein content can guarantee the success of Lamian Noodles. Secondly, dough mixing is the basis and key of Lamian Noodles's making. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Some experienced Lamian Noodles masters use hot water in winter and cold water in summer to keep the dough in the most suitable stretching range. Secondly, proper amount of salt and alkali should be added when kneading dough, because they can improve the production rate and quality of gluten in dough. For example, a proper amount of salt, namely sodium chloride molecules, can reduce the distance between protein molecules in dough and increase the density, especially the viscosity of gliadin, which is one of gluten proteins, thus improving the generation and quality of gluten. Third, noodles are noodles, which will be placed for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), and its purpose is also to promote the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten. Fourth, slide the dough on the panel, knead it into a round strip, then hold both ends of the strip with both hands, lift it up and beat it hard on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. 5. Peel the smooth noodles on the chopping board, sprinkle the noodles with strips (to prevent the noodles from sticking), hold the two ends with your hands, accelerate and pull them out evenly with your arms, then fold the two ends in half, put them in the fingers of one hand at the same time (usually with your left hand), hook the middle finger of the other hand down to the other end, turn the palm up to make the noodles form a noose, and put your hands on both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced old chefs, is not only fast (usually only takes about one minute), but also the noodles are uniform in thickness and not broken, which is difficult for novices to do. Generally, there are 7 thin strips and 9 silk in a nest, and Longxu Noodles can reach 1 1 grain. The strip is as thin as silk and unbreakable.