1, ramen, chowder, knife-shaved noodles, cat's ear noodles, fried noodles, lo mein, lo mein, cold noodles, mixed sauce noodles, big knife noodles, sandwich noodles, yi mein, longevity noodles, tadpole noodles, pimple noodles, slurry noodles, mushy noodles, mushy noodles in soup, sesame leaf noodles, solid wall hand-rolled noodles, Xinjiang ramen, covered noodles, oil-soaked noodles, choking noodles, shredded pork noodles, egg noodles, noodles, noodles,

2, high-gluten flour, low-gluten flour, extra fine flour, extra fine flour, extra fine flour, ordinary flour

Doing things out is different, different brightness, different tastes. Special fine powder, special one powder, ordinary powder

The gluten is different, the brightness is different, and the taste is different.

3, the noodles do not need to ferment

4, it will affect the taste of the noodles and the molding of the noodles

5, related to the composition of the flour, mainly proteins, but also additives, because they can change the structure of the flour.

6, related to the softness of the noodles and the degree of water loss in the air.

7, fried noodles with ordinary mechanism hard noodles, cooking noodles with hand-rolled high gluten noodles. Stir-fry noodles are hard and not easy to stick. Boiled noodles require a strong and smooth texture.

8, the egg and the noodle is too strong

9, take a cut off, the color of the broken surface is the same that is cooked

10, strong and smooth, fresh and fragrant taste, in the mouth to stay in the aroma, the aftertaste is long.