The process of making Zhongjiang vermicelli is complicated. It takes 18 traditional manual processes and 7 small processes, such as mixing noodles, opening strips, wire rod, fermentation, stretching large strips, stretching small strips, putting bamboo, dusting and drying noodles. It takes 18-24 hours for a noodle to be packaged from water to noodles.
1. dough mixing: take the main and auxiliary materials according to the formula and dissolve the salt in water. When the temperature is high, there should be slightly more salt and water. Put it into a barrel and mix it evenly. After 2 minutes, it can be sliced.
2. Stripping: Take the dough out of the barrel, put it on the panel, knead it into a square shape, cut it into about 1 strips, rub it round, rub it with clear oil, put it in the barrel, cover it with a film, and after about an hour, you can stretch the strips.
3. Stretching the strips: Take the strips out of the barrel and put them on the panel, and knead them into strips with a diameter of about 3 cm. Connect all the strips into a single cap and put them on one end of the panel (when coiling, wipe a little clear oil between each layer). Wait for 7 ~ 8 minutes before pulling out the strips.
4. Small strips: put 2 ~ 2.5 kilograms of powder (half flour and half starch) on the other end of the panel, rub the large strips on the panel into a diameter of about 1 cm, put them into a drum after powder, and wipe a little oil on each plate, from side to center, from center to side, and repeat until the plate is finished.
5. Bamboo: First, insert the "sheep's head" (a tool for stretching noodles) on the edge of the barrel, and then insert two noodles of bamboo on the "sheep's head". Take a 1 cm thick strip from a barrel and wind it around two bamboo noodles. Once every three times, stretch it immediately, and it will be about 2 cm long (it won't move because of a long time). Then immediately put it into the noodle groove and hang it (one noodle bamboo is placed on the edge of the noodle groove and the other noodle is hung in the groove). Each bamboo is 1 cm apart, then covered with a straw mat and sweated for 1 ~ 2 hours.
6. vermicelli: take the sweaty noodles out and put them on the panel, shake and sprinkle some powder, then insert the noodle bamboo hanging from the lower end of the noodle groove into the hole at the upper end of the noodle pile, gently press the noodles down to 4 cm, then separate them once with powder to avoid sticking together, and then continue to press them again, then separate them.
7. noodle drying: take the noodles out of the noodle trough and put them on the noodle rack on the sun-drying ridge to dry. The method is as follows: when lifting the noodles in the noodle trough to the noodle rack, insert a noodle bamboo into the second row of holes on the noodle rack, stretch the noodles to about 16 cm at the other end with both hands, and then insert a noodle bamboo at the lower end into a nearby hole. Repeat this operation. When there are more than ten bamboos, stand on a high stool, take them off, insert them into the third row of holes, and stretch them while inserting them. This is repeated until it is finished. After drying for an hour or two, the noodles turn white, stand up and break. Even if they are dried, they are immediately taken back and placed on the panel, ready to cut off the packaging.
8. packaging and storage: cut the noodles into 2cm-long sections, each containing 5g, with one end neat, labeled and stored in a dry and sheltered place.
Zhongjiang vermicelli can be made into more than 1 varieties, such as monosodium glutamate vermicelli, egg white vermicelli, bead sand vermicelli and so on. Adding proper amount of other ingredients to dried noodles can make dried noodles with different flavors.