Question 1: What is the board made of? Hello, there is a formula. The formula of beef noodles with strong texture and boiling resistance is: flour 1000 g, salt 8 g, gluten source G 5-8 g (for fresh noodles) and water 400-500 g. Technology: dissolve the G-type energy source in warm water and add it into water, add the edible salt directly into the flour mixing water, then add the flour and stir it evenly, and then wake it for 30 minutes to draw the board surface. Knead the dough repeatedly, make it into small noodles with a diameter of 3cm and a length of 15cm, then coat it with salad oil, code it on the chopping board, cover it with a wet cloth, and make it 1 hour. When making the board, arrange three small flour sticks on the chopping board, first roll them with a rolling pin, then pinch three heads with your left hand and three heads with your right hand. After a little meditation, you suddenly raised your head, and your hand fell in the air and landed on the chopping board. Repeated several times, while falling, while pulling, while flashing, hence the name of the board.

Question 2: How can the board surface be particularly strong? Because the surface is softer and easier to cook than the surface pressed by the machine. Cooking for a long time will affect the taste, not gluten. High-gluten flour 1 kg, add 3-3.5 liang of water and 3 g of salt, knead well, and you can make a board face in half an hour. When the noodles are put into the pot, the noodle chef will grab the noodles and hit them a few times. Noodles are bound to break when they are soft, and the noodles on the noodles are bound to be hard. High-gluten flour and flour, 7 noodles is enough for two people. When stirring, add a pinch of salt, not too much, just pinch a little between your fingertips. The key is to wake up for more than 40 minutes, and winter is longer. After waking up, roll the dough to a thickness of one centimeter and put some oil on it to prevent the dough from peeling. When you wake up enough, cut the noodles into finger width, then press them thin, and you can pull them out. Try one first. If it breaks, it will either soften the noodles or make you wake up. This kind of noodles is as easy to cook as Xinjiang noodles.

Question 3: What does the structural plane in the design mean? Refers to the surface of the load-bearing structure. Simply put, it is the floor before renovation. In some places, the ground elevation is slightly lower, such as the balcony of the bathroom, in order to facilitate drainage and prevent water from flowing back to other parts of the room.

Question 4: What is the surface material of the decorative board? Decorative board is a kind of surface material used for interior decoration or furniture manufacturing, which is made by cutting natural wood or craft wood into thin slices with a certain thickness, bonding them to the surface of plywood and then hot pressing. The surface materials of decorative board mainly include melamine paper, bark, PVC, PU, stainless steel and so on.

Question 5: How to mix noodles and noodles? Formula: flour1000g, salt 8g, energy 5g and water 400g. Technology: adding the above raw materials into water, stirring evenly, and stirring for 30 minutes to obtain Lamian Noodles.

Question 6: What does the layout mean? Layout:

1. Full-page books, newspapers and magazines.

2. The arrangement of words and pictures on each side of books, newspapers and magazines.

Question 7: How to make the board face? Now many boards are filled with Lamian Noodles gluten, commonly known as Peng Hui, and the main component is potassium carbonate. At present, one kind of Peng ash used in the market is burned by Peng Cao, and the other is prepared by enterprises according to their ingredients. Peng ash contains lead and arsenic, which is harmful to health.

We can eat it ourselves, just put the salt in a big bowl, heat it, hydrate it and let it cool. Pour the noodles into a basin and stir them into spikes. Then knead the dough and cover it with a wet cloth for half an hour. Edible alkali 5g. Dissolve alkali with water. Dip your hands in alkaline water and put them on the baked dough. You must pass. In another twenty minutes. Knead the baked dough on the chopping board again. Press the kneaded dough to a thickness of about 1 cm. Change the knife and cut it to about 2 cm wide. Round the cut noodles by hand and make them one by one. When baking, pat some flour on them to avoid sticking. After baking, bake them for 30 minutes. Take out two pieces of baked noodles and stop rubbing them. Put them together and roll them open at both ends with a rolling pin.

Question 8: What is the authentic local beef noodles in Anhui? Some pictures show that the most authentic mutton noodles in Taihe are beef noodles in other places. Foreigners only accept the taste of beef, just change the meat. Anhui is most famous for showing off Anhui noodles. We can learn that studying in Anhui is proportional, not by hand or by feeling. Finally, you can go to the birthplace of the board to study.

Question 9: What is this? Is it in the board? Amomum tsao-ko

This is a spice.

Used for stewing meat

Hope to adopt

Question 10: What does the negative reinforcement of plate support mean? It's circled in red.