Flour requires strong, sinewy, high-quality flour. Every 5 kilograms of flour add about 3 kilograms of water, 50 grams of salt, 25 grams of lye. The water for mixing the noodles should vary according to the season, 50 ℃ in winter, 30 ℃ in spring and fall, and use cool water in summer. Put the flour in the basin, salt water can be added first, add water should be added along the edge of the basin, add water, with two hands and, the bottom of the basin can not stay dry noodles, and into the wheat flour, and then teased with some water, pounded into dough. After the dough is basically good, do not continue to add dry flour, otherwise the dough is sticky and not good to make. When the dough is basically kneaded, the alkaline water will be poured on the dough and continue to knead until the hands, face, basin three light until. Finally, turn the dough in a circle along the edge of the basin to ruffle some water, turn the dough over and cover with a damp cloth, molasses for 15 minutes-30 minutes, so that the flour particles fully absorb the water.

Walking the noodles

Pictures of different methods of stretching the noodles

Pictures of different methods of stretching the noodles

Practice is to take the molasses dough (about 1500 grams of water) and put it on the board, and then use the heel of both palms to rub it until it is tough, and then roll it into a half-meter-long thick strip, and then walk it and wrestle it, so as to make it smooth, and then to create conditions for the stretching properties to be fully utilized. The method of smooth tendon is to let the dough extend, folded, and then extended, folded again, the time should be short, the speed should be fast, prompting changes in the internal structure of the dough. The so-called wrestling, but also to stretch the thick strip first, plus strip (the right hand of the noodle head to the upper left a ride, hand, the left hand will be the head of the noodle along with the upward turn into a twist shape), and strip, and then stretch and and again. So walk a few times, and strips after wrestling, until the strips are smooth. It is characterized by short time, energy saving and good quality. Walking method is to lift the thick strip, so that it leaves the face of the case, the two arms flat stretch, even stretching and shaking, on the strength of the stretching, to be close to the ground when the strip, the two hands cross and the strip so that the two strands of rope. Then take the other end with your right hand and continue stretching. Repeat until the bar is smooth. When stretching, if you feel the tendon is not enough, you should dip it in alkaline water in time. When cross-twisting the rope, the direction is once against a positive, alternating. Walking, wrestling should not be excessive, excessive after the dough out of the strip thickness is not uniform, but instead of making a mess. Generally, when the strip is smooth, soft and tough, the strip can be released.

Out of the strip

Out of the strip is also known as the open strip, put the strip, that is to say, the smooth walking evenly large strip of white flour sprinkled with repeated stretching out of the process of noodles. The process includes the process of stretching, stretching, buckling, inverting the hands, and spreading white flour, which means that you put the large strips on the case, sprinkle them with white flour, and then press down on both ends with both hands and rub them together to make them strong. After the force is enough, both hands hold the two ends of a stretch, thrown on the case of a shake, the two heads are handed over to the left hand clamp, the right hand thumb, middle finger grab the middle of the strip into the other head, the trend to the right outward direction of a flip, stretching shake the noodle stretching. Then the head of the right hand will be clasped in the left hand, the noodles in the case of a triangle, the right hand to sprinkle white flour, and then grab the middle part of the noodles and then stretch. Then you can stretch the noodles again by grabbing the center part of the noodles and stretching them again.