How to make noodles in Fuzhou? What do you do with noodles?

The production of Fuzhou noodles began in the Southern Song Dynasty and has a long history of more than 800 years. Fuzhou line is circular in cross section, with fineness of 0.7 mm and length of 190 cm. Raw materials are refined flour or proprietary flour, supplemented by salt, potato flour, crude oil, eggs, etc. Every 100 kg of flour can make noodles of about 120 kg. Varieties are: silver thread noodles, egg thread noodles, dragon beard thread noodles and thread tail noodles.

Raw material formula flour 50 kg, water 22.5 ~ 25 kg, salt 3.5 ~ 4 kg, oil and potato powder.

manufacturing method

1. Flour mixing: put flour, water and salt (the amount of salt and water should take into account the weather and temperature of the day) into a blender and stir.

2. Fried dough sticks: Take out the stirred dough, knead it into balls, put it in a big pottery basin for fermentation for 20-30 minutes, then cut it into long strips on a big board, dip it in oil with your hands, knead the dough into noodles with a diameter of 2-2.5 cm, and then put it in a big pottery basin for fermentation for 20-30 minutes.

3. vermicelli: knead the fritters by hand again, sprinkle potato powder while kneading until the diameter is 5 ~ 7 mm, and then ferment for a period of time.

4. vermicelli: wrap 55-60 vermicelli with two 33cm-long bamboo chopsticks, string them together 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 around 190 cm, the fineness is 0.67 mm, and the moisture content of the finished product after drying is 13%.

In recent years, both at home and abroad are competing to imitate, using machinery instead of manual work, but the taste is dull, not as sticky as handmade noodles, flexible and smooth, not sticky when chewed, and delicious. But for social production, it is necessary to further explore the chemical properties of fermentation process and the physical properties of noodle surface formation, so as to replace handmade noodles with machine-made noodles.