1. Mix wheat flour, add salt, water, alkaline water, calcium, etc. and mix evenly. The dough that is fully stirred is called dough.

2. Calendering uses rollers to extend the dough into a strip shape, and press the two pieces of dough into one piece to connect the fibers.

The dough is continuously passed through calendering rollers to thin it again to about 1 mm thick.

3. The embossing process makes the noodles come out one by one through the grooved roller.

The noodles are about 0.9 to 1 mm thick, which is the thickness that can maximize the deliciousness of the noodles after being soaked in the soup for a few minutes.

With the pressure of the bamboo knife and sinker at the exit, the noodles become wavy.

4. Steam the noodles with steam at 90℃-100℃.

Salad oil will be added to the steamed noodles. In order to add the salad oil evenly, the speed of the roller will be faster, and the dough roll will be slightly extended, and then a light seasoning will be sprayed into the noodles with a nozzle.

5. Cut the noodles into small sections of about 30 cm, fill them into a metal container of the same size as the cup noodles, and organize the shape of the noodles to prevent clumping.

6. Fry in vegetable oil at 150℃.

After high-temperature frying, the 30-40% moisture content in the dough is reduced to 3%, making the dough crispy and firm, more hygienic and easier to store for a long time.

After frying, shake off excess oil and use a hair dryer to cool down the dough.

7. Pack the dough into a box, fasten the dough cup with it and rotate it 180 degrees so that the dough is accurately filled into the cup without being damaged, and then quickly add the vegetable buns and soup buns.

(The vegetables, meat, etc. in the vegetable bag are made by instant freeze-drying. The color, taste, texture and nutrients can be preserved for a long time.