Materials:
2500 grams of refined powder, water 1500 grams, 25 grams of alkaline noodles, and a little salt.
Production process:
1.Put flour and salt noodles into a basin, pour water in one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), mix the flour in the other hand, and beat it into ears, so that the flour and water are all mixed and kneaded into a ball, then dip your hands in water to mix the noodles evenly until the basin is clean and smooth, and your hands are not sticky. Cover it with a clean cloth for about half an hour.
2. Dissolve the alkaline surface with water100g into alkaline water.
3. After the dough is cooked, take l/2 dough and dip it in alkaline water with both hands and rub it into long strips.
4. Lift one end of each hand-pulled noodle off the chopping board, and slowly slide it, that is, shake it up and down for a long time, and fold your hands and twist it into a twist shape. After shaking it for six or seven times repeatedly, when the thickness is even, sprinkle dry noodles on the chopping board, roll them evenly, then lift them off the chopping board, then put them into long strips, remove the two ends and fold them in two, hold two ends with one hand, and put the four fingers of the other hand on two noodles. While pulling, the noodles were rolled and flapping, and the noodles were pulled into strips (64 pieces) with thin incense columns.
5. Boil the water. When cooking, the left hand holds the dough heads at both ends, and the right hand scatters the dough evenly in the pot. Then, the right hand rests on the dough heads, and the left hand pulls the section heads and scatters them into the pot.