The buckwheat 38 pounds, 50 pounds of flour, 12 pounds of starch, gluten source 0.5 pounds of dry powder mixed and poured in the noodle bowl, 32 pounds of boiling water scalded into a slightly hard noodle, kneaded and formed into a dough, iterated into a garden strip, into a special extrusion tube, quickly pressed into the noodle, and then into the pot of boiling water to cook.

After the noodles are cooked, they are put into cool water to cool, and then fished out to dry the surface water, or the noodles are cooled by electric fans, and then sprayed with salad oil and packaged for sale.

How to make noodles strong

Mix until you can't see any loose powder at the bottom of the container, then knead the dough, and then knead some more to make it tasty.

Use a damp cloth or plastic wrap to make the dough, and adjust the ratio according to the amount you make.

The dough you mentioned is called hand-rolled noodles.

Making process, let it rest for about 30 minutes and then kneaded into a smooth dough.

Press the dough into a thick disk, use a rolling pin to roll the dough into a large sheet, sprinkle with dry starch to prevent sticking.

Fold the sheet into a long strip, cut the noodles into desired widths, sprinkle with dry starch and water and mix well.

Put 500g of flour into a container , make a nest in the center of the flour, pour in 230ml of water, the ratio of flour to water is about like this, shake the noodles.

If you don't want to eat the noodles immediately, put them in a plastic bag and freeze them in the refrigerator.