In our life our diet is colorful, take the staple food there is rice and a lot of pasta, which is a variety of pasta practices such as steamed buns, buns, rolls and so on, they have also been a lot of people like, but because of the practice of these foods is the need to flour, usually flour is to use filial piety for the hair of flour, but filial piety of flour hair eat up not so fragrant, the above to share together! A traditional way to make noodles with old noodles.

The way to make noodles with old noodles:First, take a fist-sized piece of old noodles. When you get the old noodle, add a little water and flour and make a soft, wet dough. Leave it in a warm place for about 4 to 5 hours. Generally, such dough can be left at room temperature for about five days without spoiling. The main purpose of this step is to activate the yeast in the old pasta so that they can multiply, and the more fully activated they are, the better the dough will rise. Add the water and flour to the old pasta and form a slightly harder dough.

If there is no other heating available, place it on the bed. Cover with two quilts and prepare for fermentation. After one fermentation the dough is not ready to start making buns. You also have to neutralize the sourness of the dough with lye water according to the ratio of ten pounds of flour to one pound of lye. The kneaded dough has to go through two more fermentations before it is ready. The first fermentation will probably start in the morning. The dough will be ready by two o'clock in the afternoon. Then it is covered with a quilt for the second fermentation.

In fact, there are a lot of our ancient and historical methods handed down although there is no scientific basis, but he still has a certain reason, through the understanding of the old noodle pasta method, is not each of us to do pasta has a leap of faith, in fact, as long as you master the pasta method of the pasta to send the pasta, for doing pasta has been half successful, like to eat pasta friend you can Try this convenient method.