1; There is a lot of knowledge involved in mixing noodles. Just mixing water and flour is quite complicated. For example, cold water should be used to roll out noodles and make dumplings, and boiling water should be used to make siu mai. To spread the spring roll skins, you need to thin the dough, etc., and the methods are different.

2; Correct dough mixing method. When mixing dough, do not add enough water at one time. Pour the flour into a basin or on the panel, make a concave pool in the middle, pour the water in slowly, and use chopsticks to slowly mix. Stir slowly. When the water is absorbed by the flour, knead the dough repeatedly with your hands until the flour becomes many small dough pieces, commonly known as "snowflake noodles".

3; Knead the dough with warm water. The dough mixed with flour and an appropriate amount of warm water at about 50 degrees is called warm water dough. Since the water temperature is higher than cold water, the diffusion of water molecules accelerates, which limits the formation of gluten texture, but the water absorption of starch increases. The gluten, toughness, and elasticity of this kind of dough are lower than those of cold water, and the color of the finished variety is inferior. Dough in cold water.

4; Knead the dough with hot water, pour the flour into a basin, heat the water (60-100 degrees) and stir with a rolling pin. Pour the water while stirring. The stirring action should be fast, especially in winter. Only by being quick can the noodles be cooked evenly. The amount of water should be added all at once during the preparation process, and cannot be prepared after the dough is formed. Because after adding hot water and kneading the dough, it is difficult to knead it evenly.

5; Cold water dough, flour is a water-mixed dough mixed with water at a temperature below 30 degrees, commonly known as cold water dough. Because cold water or water with a lower temperature is used to mix the dough, the protein in the flour cannot undergo thermal denaturation, thus forming more and stronger gluten.

6; When kneading the dough according to all methods and after kneading, it must be kneaded until it is tough. The more you knead, the better. After kneading it thoroughly, the dough will not crack and reveal the filling.