The best recipe for processing fresh noodles

Noodles are one of the most important staple foods for Chinese people and are a favorite of many people. In particular, classic and delicious noodles such as fried noodles with soybean paste and tomato and egg noodles are often eaten on the tables of many people. Many people who love eating noodles, or businesses that want to engage in processing fresh noodles, want to know the best recipe for processing fresh noodles. Let me introduce you to some knowledge in this area.

1. Processing methods and ingredients of fresh wet noodles

95 catties of high-gluten flour, 5 catties of starch, 0.3-0.5 catties of salt, 0.5 catties of gluten source, 10-20 grams of vanillin, and 30-35 catties of water. Operation process: Mix flour and starch evenly, dissolve salt, gluten source and vanillin in warm water and add to the dough water, then stir and add to the mixed flour, put the kneaded dough into the noodle press to roll out fresh noodles. 1. Prepare fresh noodles. Use your hands to roll the noodles very thinly, then cut them into small pieces with a large knife. The cooked noodles will be translucent, chewy and smooth. This is what people often call "thin, chewy and smooth". 2. Prepare the vegetables for blanching. Soak the yellow flowers and black fungus in warm water, remove the stems and wash them. Cut the yellow flowers into sections and tear the fungus into small pieces. Spread the egg pancake and cut into diamond-shaped pieces.

2. Recipe, process and technology for processing fresh noodles

1. Recipe ingredients: 85 catties of flour, 15 catties of starch, 0.3-0.5 catties of salt, 0.5 catties of gluten source, and 30-35 catties of water.

2. Operation process:

Mix flour, starch and gluten source evenly.

Dissolve the salt in the batter and then stir into the flour mixture.

Put the kneaded flocculent dough into a noodle press to roll out fresh noodles.

3. Noodles

Put the flour and salt into a basin together, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), and knead the dough with the other hand, and make it into ears. After the flour and water are completely mixed, knead it into a ball. Then dip both hands in water and knead the dough evenly, until the basin is clean and the dough is smooth and no longer sticky. Cover the sugar with a clean cloth for about half an hour. Dissolve alkaline flour with 100 grams of water to make alkaline water. After the dough is ready, take 1/2 of the dough, dip both hands in alkaline water and roll it into long strips. Stretch one end of the noodles with each hand, lift them off the chopping board, and slowly slide them into strips, that is, shake them up and down. Put your hands together and twist them into a twist shape. Repeat this shaking six or seven times. When the thickness is even, put them on the chopping board, sprinkle them with dry flour, roll them evenly, then lift the two ends, lift them off the chopping board and fold them into two strips. Put them on the chopping board, remove the two ends to make two strips, pinch the two ends with one hand, and put the four fingers of the other hand on the other end of the two noodles. Hold them in the air, stretch them with both hands at the same time, and shake them up and down. Repeat this six or seven times. Pull and roll the dough as you go, and make it into strips as thick as a stick of incense.