Local characteristics of bean noodles and cold noodles for summer

The key to making bean noodles is mixing noodles. The method is: put the fine bean flour into the basin, add a small amount of flour pill in the clear water, and then add a small amount of flour. When mixing, we should master the principle of "hard first, then soft" and "grasp three waters, achieve three lights". That is to say, when the water is fed for the first time, you need to stir it back and forth with your fingers or chopsticks to beat the flour into a wheat spike shape; when the water is fed for the second time, you need to sprinkle the water on the flour spike and stir it with your hands. In this way, the hardness of the dough is relatively large, but the dough is made into large blocks; in the third filling of water, the flour on the hand and at the edge of the bowl is glued to the dough with water, and the dough is rubbed with both hands to form a smooth and smooth dough, so as to make the dough smooth, hand smooth and basin smooth. And then for a while. In the wake-up process, the soup is prepared again. The raw materials are determined according to the taste. They can be tomato sauce, yam tofu, sesame oil, monosodium glutamate and vinegar. A small amount of boiling water is mixed and flushed to mix evenly. When eating, knead the mixed noodles into blocks and cylinders, put them into the bed, press them into the boiling pot, cook them for a while, and then fish them into the bowl of soup.