First of all, flour with high gluten content should be selected to make noodles. Gluten refers to the strength of flour gluten and protein content. Flour is generally divided into three types: high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the better the quality of flour.

Secondly, pay attention to the water temperature when mixing noodles. Generally, warm water is used in winter and cold water is used in other seasons. The mixed dough should be kept at 30℃. At this time, the protein in the flour has the best water absorption and the noodle is elastic. Adding a little alkali or salt to the dough can improve the quality of gluten.

Also, the mixed dough should be placed for a period of time (generally not less than 30 minutes in winter and a little shorter in summer), with the aim of promoting gluten production.

Finally, the noodles will be cooked in the pot, and the noodles will be very strong. In addition, you should know that if you go to the supermarket to buy, you should see clearly the protein content indicated on the package, and the higher the protein content, the stronger the road. If you go to the grain store to buy, you can pick a noodle and pull it. If it can be stretched continuously, the cooked noodle will be very strong. If it breaks with a little pinch, it is too soft. It also depends on the color, slightly deeper and stiffer. The whiter the color, the less flour gluten it uses.

When mixing dough, we should pay attention to the ratio of flour to water. Don't mix the dough too thinly or too dry, which will affect the eating taste of the dough. When making Daoxiao Noodles, we usually use high-gluten flour, and knead the dough repeatedly to increase the toughness of the dough, so that the noodles made will be Q-elastic and smooth. The soul of Daoxiao Noodles lies in the soup, and the noodles with delicious soup taste are better to eat.