Warm or cold water and noodles can be, the most most important is to add a little salt inside the water to increase gluten, water with salt stirring and dissolved after adding the right amount of flour to knead, to be properly hard, kneaded and smooth, covered with plastic wrap and put it in the refrigerator for an hour or so, then take off the plastic wrap in the repeated knead and poke, smooth, and then covered with plastic wrap and put it in the refrigerator for a while

If you are eating Shammy noodles and so on need long noodles, that in the flour and noodles in the flour to add a little lye, so that the rolling out of the noodle should not break, eat in the mouth chewy, but digestion is not good partners do not add lye, strong noodles are delicious and difficult to digest. You can choose to put an egg in when you make the noodles. Other chemical things we do not choose, not good for the body.

Look at the proportion of noodles to boil water, during the boiling water, the ginger and garlic grains, salt, monosodium glutamate (MSG), soy sauce, vinegar, according to personal preference into a container, waiting for the water to boil, the water boiled into the noodles, take chopsticks to get loose, so as to avoid sticking to a piece of the noodle and wait for three minutes the noodle will be cooked, like to eat softer can be extended, and then added to the small half a bowl of cold water, so that the noodle is more powerful. Finally, you can put a little green onion, if you like to eat chili, pepper oil, sesame oil discretionary, mix well.

The noodles should be strong, first of all, to pick a good flour, that is, with high gluten flour, more hundreds of finer and more sinewy; secondly, to give the right amount of water, more will be flabby, less is too dry and hard, and can not be a good noodle; and then salt, as the saying goes, "Salt is the sinews," salt is obviously more powerful noodles; and finally and the noodles, to be even and repeated! The last thing you need to do is to mix the noodles evenly and repeatedly, so that the noodles will be strong enough!

Because the salt dissolved in the water will produce a chemical reaction, can let the flour in the full decomposition of the starch, fermentation, you can make the noodles in the out of, eat more strong smooth, chewy.

The way to make noodles both strong and nutritious is to add eggs and turn them into egg noodles. The protein in the egg whites increases the al dente texture of the noodles, and the lecithin in the egg yolks gives them a smooth texture and reduces stickiness. But the cost of egg noodles made this way goes up.