The noodles are made by folding two sides. The noodles with a 70% discount are called large noodles, and the noodles with a 12% discount are Longxu noodles. The noodles are nutritious and have good texture. It's a delicious food with soup head or seasoning. Today, the editor will tell you how to make the noodles. You can have a look if you are interested.
Nutritional value of noodle
It is rich in sweet, smooth starch, sugar, protein, calcium, iron, phosphorus, potassium, magnesium and other minerals. It has the effects of nourishing the heart and kidney, strengthening the spleen and intestines, thiamine, riboflavin, fiber, vitamin A, and three kinds of amino acids.
It is easy to digest and absorb. It can improve anemia, enhance immunity and balance nutrition absorption.
It is rich in carbohydrates, which can provide enough energy. In the process of cooking, it will absorb a lot of water. After 100 grams of noodles are cooked, it will become about 400 grams, so it can produce a strong sense of fullness. In addition, it can stimulate people's thinking activities. Human brain and nervous system need a kind of food with carbohydrate accounting for 50%. Noodles are the food that human brain needs. Durum contains B vitamins, which stimulate brain cells, so it's a good choice to eat a bowl of noodles with reasonable nutrition at noon. In the morning, we should eat foods with high protein content, while in the evening, eating noodles is not conducive to digestion and absorption.
Introduction of noodle
The stretched surface is composed of two pieces of repeatedly folded and pulled. Some areas in the north are called dalamian with a 70% discount, and longxumian with a 12% discount or more. After the noodles are cooked, they are poured with all kinds of meat and vegetable toppings and seasonings, which are good for festivals and hospitality.
The main raw material of the noodle is flour, and a little salt and alkali are added. Due to the season, climate and geographical conditions, the water quantity and temperature are different. The principle of making the dough is that the molecular structure of the dough is arranged from the inside to the side, and the dough can be rubbed soft, gluten free and elongated through the processes of hair, sliver dropping and blending. The main working procedures are: mixing surface, rolling surface, dropping strip and blending strip.
The method of making stretched surface
1、 Do not use too much force on the grip surface. If the grip is too tight, it is easy to break the head and stick the hand.
2. The head of the right hand is over to the left, and the head of the left hand is turned up to form a twist.
3. When the strip is dropped, the middle of the strip should be first placed on the board to prevent the cutting of noodles along the edge of the chopping board.
4. When walking the strip, don't look at the chopping board with your eyes. Pay attention to the large arc of noodles.
5. Roll hard on the face-to-face table before making a note.