Pull (grind) five or six liters of pea seeds on a stone mill, grind round peas into small pea petals, mix five or six liters of new wheat with five or six liters of pea petals, put them in a large pot or basin, soak them in one or two bowls of cold water overnight, take them to the sun for a while, and then grind them into fine flour on a stone mill. This is pea noodles, which can be rolled into long noodles.
Rolling long noodles is real learning, which is different from rolling ordinary white noodles.
"White flour must be mixed with white flour first. White flour and soft flour cannot be rolled, but soft flour cakes can be rolled. White flour and hard flour can't be cooked. Not only are they not delicious, they are not even thin. Rolling long noodles is more complicated, not only the dough should be soft and hard, but also the hand strength should be uniform when rolling noodles, and a special additive-Artemisia sphaerocephala noodles should be added when mixing noodles.
Artemisia selengensis is a perennial plant in the desert, which can produce a kind of Artemisia selengensis seed the size of a grain of rice. Press Artemisia sphaerocephala seeds into powder on a stone mill and mix some in the mixed noodles, so that the rolled mixed noodles can be as thin as book paper.
The paper-like miscellaneous noodles are so big! "There should be at least a fear as big as a heatable adobe sleeping platform. How big should the chopping board be for such a large miscellaneous surface? I'm afraid it should be as big as a kang. How long should a rolling pin be used for such a big chopping board? In fact, the chopping board and rolling pin used for rolling long miscellaneous noodles are as big as those used in daily life. The trick is to fold and roll the long noodles thin, that is, roll a noodle to the size of a chopping board, fold it back and forth, roll it into a small square, and then roll it out on a rolling pin. After repeated folding for three or four times, the miscellaneous noodles will naturally roll as thin as book paper. In this way, the fine noodles cut with a sharp knife are naturally thin, slender so-called long miscellaneous noodles!
Cook the cut long mixed noodles in a boiling water pot, add the noodles made of mutton or potato and cabbage, and you can eat them slowly on the hot kang. That taste, that feeling, is really as thin as paper, as long as a belt, and refreshing and full of stomach, without the taste of pea powder. It is a new taste different from white flour and pea powder, which directly introduces people to an unprecedented new realm.