How much is the joining fee for cold rice noodles of old man Han?

One side: cold noodles and noodles are very simple, and there is no strict requirement on the reverse side and moisture, as long as the noodles can agglomerate, which means that no matter how hard and soft the noodles are, it has no effect on the later quality of cold noodles. Generally speaking, the suggestions are soft but not hard. If you are soft and manual, you can save energy, if you are machine, you can save machine.

Second, wake up the dough: after the dough is mixed, you can't wash your face immediately, you have to wait for about 30 minutes. This waiting process is what we often call waking up the dough. The main purpose of proofing dough is to make the gluten in dough more sticky, thus laying a good foundation for the next separation.

Wash your face three times: When you wash your face, you can add water directly and rub it with your hands. There is no technical requirement. When you wash your face to a certain concentration, filter it into another container. Generally, gluten and starch can be precipitated and separated three or four times. The purpose of washing your face is to separate gluten and starch from flour. After washing your face, flour is divided into two parts, namely gluten and starch. White material in the flour water is starch, and the gluten left in the basin is gluten.

Four precipitation: the freshly washed noodle water can't be directly used to make cold noodles, mainly because the noodle water is too thin, and the cold noodles can't be formed and need to be precipitated. The speed of precipitation is related to the season. Generally, it takes four hours to precipitate in summer and seven to eight hours in winter. The purpose of precipitation is to separate the excess water from the noodle water and increase the viscosity of the batter to meet the needs of making cold noodles.

Five mixing: the precipitated batter can't be directly used to make cold noodles, so it should be properly handled. This process of disposal is what we often call mixing. The main purpose of stirring is to adjust the consistency of flour paste. By reasonably controlling the consistency of batter, the softness of cold noodles will eventually be overcome and added appropriately. If you make yellow cold noodles, you will add a proper amount of edible alkali. If you make white cold noodles, add salt or nothing.

Six production: production is the last process of making cold noodles, which plays a connecting role in the process of making cold noodles. Even the final embodiment of the preliminary work has created conditions for the perfect sales in the later period. If the previous work is not done well, then no matter how hard we try, we can't make good products here. On the contrary, if the previous work is well done, but we don't grasp it well, it will definitely be wasted. The production is actually very simple. Take a proper amount of batter, pour it into the mold, shake it well, put it into the boiling water pot, and take it out in about one minute. In a word, it is very important to make cold rice noodles correctly, and the correct method is the root of the success of cold rice noodles. We must also understand that in the production of cold noodles, any form of addition is auxiliary, not decisive, and it is the method, not addition, that really determines the quality of cold noodles. Addition is only based on the correct method to further improve and improve the quality of cold rice noodles. If the method is wrong, nothing will work.