The characteristics of making are that more water (50-60%) is added when kneading dough, and the dough takes a long time to mature. When making dough, 5- 10% salt is needed according to the quality of raw flour and climatic conditions.
Technological process → kneading fried dough sticks (drawn into thick strips) → kneading vermicelli (drawn into thin strips) → stringing noodles → Lamian Noodles.
After each operation, the dough should be cooked, and the final fine noodles should be about 0.6 mm in diameter. Now in some places, machines are used instead of handwork, but the quality is still not as good as handmade products.
2. Fujian Chess Face
The dough of 4kg heavy flour (with the same amount of salt as the dragon beard) was rolled flat with a rolling pin and placed on two hanging bamboo poles. Then the dough is gradually stretched around by hand, and the bamboo pole gradually increases with the increase of area. Finally, the dough is stretched to 65,438+00 square meters, with uniform thickness and transparency. After drying, cut into strips. This kind of noodles is easy to digest, and it is mostly eaten by old, weak, sick and disabled children and parturients.
3. Jiangsu's hollow surface
The center of the noodles is not hollow, but is fully kneaded for a long time. Dough contains more air and is porous. Other operation steps of this noodle are similar to those of Longxu Noodles.
4. Shanxi Daoxiao Noodles
When the dough is stirred, less water is added. After a long period of hard kneading, the dough is smooth and hard. Then, put the mixed dough on the left arm and hold Daoxiao Noodles in the right hand. Noodles are about 17 cm long and slightly triangular in cross section. At present, many restaurants have switched to machines instead of manpower. The method is to put the cooked dough into the auger-type extrusion knife, and install three rotary knives at the exit to cut the noodles, but the taste is not as good as that made by hand, mainly because it is not "hard".
Quality standards At present, there is no complete index and scientific inspection method for the raw materials (wheat flour) of noodles and the quality of noodles in China. The general requirements are: continuous vermicelli in the production process, few noodles, straight noodles, uniform thickness, smooth surface and strong bending resistance; When cooking, you cook quickly, without pasting soup or sticking. It tastes refreshing and tough.