High-quality flour is kneaded into hard dough with water, and repeatedly squeezed, pinched, pressed and washed with clear water to separate protein and starch in the flour until the dough is washed into a ball full of honeycombs, and then placed separately after separation. Honeycomb dough is the protein in flour, commonly known as gluten. It is said that the bigger the hive, the better. After the starch in free water settles on the bottom of the container, pour clear water on it, add Peng ash and pepper water to make it into a thin paste, then scoop it into a flat-bottomed pan and steam it in a pot for about 10 minute.
In an hour or so, the dough will be ready. Dough becomes gluten, and dough becomes dough by adding water.
Let it stand for a few minutes, then cool it, cut it into strips or blocks, then pour in vinegar, add seasonings such as garlic paste, red oil, mustard and shredded carrots, and a bowl of delicious rice noodles is born. Eating it will be slippery, cool, sour and spicy, with endless aftertaste.
Another way to make five-flavor dough pieces is to rinse the dough, also known as high-load dough pieces. The method is to mix flour with clear water, then add a small amount of bitter water to stir, and gradually stir it into sticky noodle water. Then pour the freshly stirred noodle water into a large plate to make it smooth, then steam it in a boiling water steamer for about 40 minutes, take it out and let it cool, then cut it into strips, and add vinegar and Chili oil to enjoy.
When making five-flavor dough, we should pay attention to the need for appropriate amount of Peng Hui water. Too much will have a bitter taste, and too little will have a light feeling.