1. Use a proper amount of superior flour, add water and knead it into dough, then knead it in clear water and dilute it, so that it can be filtered by Rolle. What stays on the noodles is gluten, and what is filtered in the basin is starch. The settling time is suitable for separating water from flour. Then clean the floating water left on the powder, then move it into the pot and heat it with slow fire. After boiling, stir it with a short rolling pin to form a block. When it forms a block, use a wooden tower (shaped like a clay mold for carpentry) to turn it over in the pot. When it is cooked to 5% or 6%, move it to the chopping board and roll it again. Generally, according to the standard of a piece of dough about one or two flours, the dough pieces are torn into the same amount of pimples, which is especially smooth and flat. Then, use two short rolling pins with the same diameter to press down the edge, and then push it forward in turn. Every roll, the bottom surface must be moistened with cooking oil, then 1 or 2 sheets are stacked, moved into a cage and steamed, and after coming out of the cage, it becomes a translucent dough.

Qishan noodle seasoning is also very particular. Salt should be turned into salt water, and chili pepper should not be too spicy. After sifting with Luo Er, it should be poured with cooked oil, with spices such as spiced powder and sesame seeds, and vinegar should be aged with homemade Daqu. The dough made by fine processing can truly reflect the flavor characteristics of Qishan authentic handmade noodles, such as "white, thin, light, soft, strong and fragrant", which makes people never tire of eating.

Second, the general method of rolling dough

First, wash your face. Choose good flour and add water to make a hard dough without any additives. Wake up and knead until it is smooth. Take a large container and add water, put the dough in, knead it slowly, and don't knead it. In this way, the starch in the dough gradually precipitates and the water gradually turns milky. When the water is turbid, change the water and wash it until it is washed. Add yeast (old noodle water is also good) and ferment. It takes about one day and night in summer, and it needs to be heated properly in winter for about three days. It will be almost the same when there are bubbles on the surface and the taste is slightly sour. Be careful not to overdo it. <

3. Mix the noodles. Heat the pot, and wipe the bottom of the pot with cloth and oil, mainly to avoid touching the pot. Pour a proper amount of fermented noodle water into the pot and stir it with a mallet. When the noodle water is gelatinized and sticky, it must be rubbed hard and quickly, which is extremely laborious, until the dough is completely touched on the mallet, and it is translucent by hand.

4. Move quickly, pay attention to safety, and don't get burnt. The thinner, the better. Enough is enough. The chopping block can be made of glass, the rolling pin is mostly made of metal, and the stainless steel tube is the best, and it should be smooth.

5. Steaming. Put the dough in a steamer with a large pot and steam it for 7-9 minutes, and it will be cooked. If it is too long, it will be weak, and if it is too short, it will be born.