Pan noodles production:

Materials: flour, water, etc.

1. Pour 500 grams of flour (high-gluten flour) into a basin, then put 8 grams of salt and 1 gram of alkali into a bowl, then pour 250 grams of water, and mix the salt and alkali. Dissolve. Then slowly pour the water in the bowl into the basin, stir while pouring, and then knead repeatedly to form a smooth dough.

2. Put the kneaded dough into a plastic bag and let it rise for a while, half an hour in summer, and more than an hour in spring, autumn and winter.

3. After the dough has risen, it is customary to knead the dough for another 3 minutes, then cover it with a plastic bag and let it rise for 10 minutes.

4. Use a rolling pin to roll the second-proofed dough into a flatbread about 1 cm long. Roll it into a square shape as much as possible, then use a knife to cut it into a 10 cm long diamond-shaped dough stick. Then sprinkle with starch, it must be starch and not flour.

5. Then place the cut prismatic noodle bar on a smooth operating table and roll it into a small cylindrical noodle bar with the palm of your hand. Then put the formed noodle bar into the noodle bar box and cover it with plastic to prevent it from drying out and cracking. Just continue to wake up for 10 minutes.

6. When rolling out the noodles, first place the small noodle stick neatly on the chopping board and roll it out evenly with a rolling pin.