? Suomian is a specialty of Qingtian-Beishan in Lishui, Zhejiang. It is as thin as hair, soft and delicious. Because salt is added during processing, it is easier to preserve. Every year on the first day of the first month, Qingtian people will make "longevity noodles" with noodles as breakfast. The word "suo" is homophonic with "shun" in Beishan dialect. For Beishan people, eating rope also has the meaning of "smooth and smooth all the year round".
Although it is troublesome to make the cable surface, it is convenient to burn the cable surface.
First, pour boiling water into a bowl, half a bowl, add a little salt monosodium glutamate to taste, then add fresh chopped green onion, laver, fine shrimp skin and a little mustard tuber for later use. It is more convenient to cook noodles in boiling water, take them out and put them in a bowl with seasoning, which is more convenient than burning wonton. Qingtian people also like to add yellow wine to vegetarian noodles. Without it, they completely lost their unique fragrance.
Ingredients: flour
Accessories: salt, water, etc.
Method:
1. Flour is mixed with salt water, and after two or three times of "waking up", thin strips are added one after another. Finally, cross-wrap the noodles about one centimeter on the rope surface.
2. After three times of "wake-up" stretching in the wake-up cabinet, insert it into a 2-meter-high noodle rack and stretch it to the lower end of the noodle rack for the last time.
3. After drying, collect them into bundles.