2. Rolling method: the dough is repeatedly rolled or rolled into pieces, and then sliced. Generally, fresh sliced noodles sold in bulk fall into this category, and when dried (or dried), cut and packaged, they become dried noodles (named after hanging wet noodles on bamboo poles for drying). The degree of dough ripening and the drying conditions of noodles are important production factors affecting the quality of dried noodles.
3. Extrusion method: the dough is pressed in a die, and the dough is extruded into strips from the die hole. This kind of noodles is also called "Hele" and has a hard taste. This method is often used when making noodles with coarse grain flour or all coarse grain flour mixed with wheat. There are machine pressing and small-scale manual pressing. The pressure of noodle extruder used in Yan 'an city in northern Shaanxi is high, and the temperature of noodles increases during extrusion, and the finished products can reach semi-cooked state, so the coarse grain noodles made are elastic.
The method of making noodles is different in the process of noodle forming. In addition, the important link to show the characteristics of noodles is to add auxiliary materials, especially the famous noodles formed by stretching, and generally add a proper amount of salt or baking soda.
This is a traditional China custom making method! Face-to-face is the most important level when making. There is no toughness in the surface! This is the key