Fuzhou noodle line originated in the Tang Dynasty, also known as "soup cake line" and "Huairen". The main producing area is located in Shiqian area of Fuzhou, and the noodles are the longest and thinnest noodles in China. It is famous for its "silky hair, soft and tough, but it doesn't paste soup", but with the transformation of old blocks and the inconvenience of traditional crafts, the output has decreased a lot.
Select refined white flour as raw material, add salt, potato flour and crude oil, mix and stir evenly, and make it through several procedures such as kneading dough, kneading strips, loosening strips, stringing noodles, Lamian Noodles and sun exposure. There are two kinds of finished products, which are slightly thicker and less than 0.7 mm in diameter. They are usually used for frying and are called "noodle tails".
Noodles are popular in Fuzhou. On the first day of the Lunar New Year, people eat a bowl of noodles. There are other nicknames for noodles, such as birthday noodles, birthday noodles for women who are confinement, chicken soup with eggs and wine, and wedding noodles. Men send them to women's homes, and when they are away or not at home, two eggs are served.
Manufacturing method of thread and dough
Ingredients: 50 kg of flour, 22.5-25 kg of water, 3.5-4 kg of salt, appropriate amount of oil and appropriate amount of potato flour.
1. Mix flour, water and salt in a blender.
2. Fried dough sticks: Take out the stirred dough, knead it into a ball shape, put it in a big pottery basin for fermentation for 20-30 minutes, then cut it into long strips on a big board, dip your hands in oil, knead the dough into noodles with a diameter of 2-2.5 cm, and put it in a big pottery basin for fermentation for 20-30 minutes.
3, vermicelli: knead the fritters by hand, sprinkle potato powder while kneading, knead into a diameter of 5 ~ 7 mm, and then ferment for a period of time.
4. String noodles: Two bamboo chopsticks with a length of about 50 cm are wrapped with vermicelli, which is called noodle chopsticks, each with 50 ~ 70 pieces. String them and put them in the fermentation cabinet. Hang it horizontally and vertically, put it in the counter and stand for 2 hours before going to Lamian Noodles.
5. Lamian Noodles: Fix two noodles chopsticks, one on a special noodle rack. Pull the other end by hand. After repeated stretching, the length is generally more than 5 meters, preferably about 7 meters, and the fineness is 0.67 mm. After drying, the water content of semi-finished products is about 25%, and it can be stored for nearly 65438 0 months at room temperature. After binding and drying, the water content is only 1 1% and the shelf life can be as long as 1 year.