How to make rice noodles?

Food preparation

High gluten flour 10 kg refined salt 200 g salad oil.

Making steps 1: Mix flour and refined salt evenly, then add about 4kg of clear water, knead into slightly hard dough, and cover it with wet gauze for about10min. Knead the dough repeatedly, and then cover the dough with wet gauze for about 10 minute. Uncover the gauze, knead until the dough surface is smooth, then knead the dough into strips with a diameter of about 6 cm, and then cut into doses of 125 g (wet weight) per dose.

2. Knead each dough into a round strip with a length of 15cm and a diameter of about 3cm, cover it with wet gauze for about 5 minutes, then roll out a rectangular dough sheet with a length of 15cm, a width of 8cm and a thickness of 1.5cm with a rolling 5min, and evenly spread a little salad oil on the dough sheet to obtain a dough sheet with emblem face, and put it neatly. A little edible alkali can be added to the dough in summer. This can not only prevent the dough from turning sour, but also increase the gluten of the dough.

Prepare mixed materials

Food preparation

Cooked mutton 1500g bean curd skin 600g water-soaked vermicelli 600g water-soaked yellow flower 600g water-soaked fungus 600g coriander 300g angelica and medlar each 30g salt, chicken essence, monosodium glutamate, salty king, sesame oil, sheep oil, sugar garlic and fried pepper.

Production steps

1、

Henan stewed noodles

Henan stewed noodles

Dice cooked mutton; Wash the bean curd skin and cut it into silk; Water-made vermicelli is cut into long sections; The water lily is torn into filaments; Tear auricularia auricula into small pieces; Wash coriander and cut into sections; Soak Angelica sinensis and Lycium barbarum in clear water 10 minute; Put the sugar garlic and fried pepper into small plates respectively.

2. Divide diced mutton, shredded bean skin, vermicelli, yellow flower and auricularia into 50 parts; Put Angelica sinensis and Lycium barbarum into a pot and add water to taste, then scoop them into 50 sea bowls respectively, and then put a little salt, chicken essence, monosodium glutamate, delicious king and sheep oil into the bowls respectively, and the ingredients are ready.

Spicy noodles boiled noodles

Production steps

1. Take a flour dough (dough piece), hold the two ends of the dough piece upward with two palms, then press the edges of both ends of the dough piece with both thumbs, and then pull the dough piece left and right (the arm basically does not exert force) to make it grow into a piece of about 1 meter, then shake the two palms up and down evenly and continue to pull the dough piece to a length of about 3 meters.

2. Light a small pot and pour in 1250g mutton soup. After boiling, add the pulled noodles, and gently break the noodles with a spoon to make them evenly heated. After the soup in the pot is boiled again, add an ingredient (diced mutton, shredded bean skin, vermicelli, yellow flowers and black fungus), cook until the noodles and ingredients are cooked, and put them in a bowl with seasoning.

Fast food practice

Surface fabrication

Using high-quality wheat flour from Henan, the largest high-quality wheat production base in China, and using modern industrial simulation process design, through the scientific treatment of twelve processes of wheat flour, such as beating, stirring, proofing, compound kneading and continuous calendering, the technological effects and standards of traditional emblem flour manual one-pull, two-throw, three-pull and four-tear are realized, and the brewed wheat flour tastes smooth, soft, elastic and chewy, just like us.

Soup

Good taste comes from good materials. Tender mutton and goat bones in cold regions were selected as the soup materials, and traditional cooking extraction technology was adopted, combined with modern biological enzymatic hydrolysis technology and Maillard reaction technology to remove fishy smell and enhance fragrance. After brewing, the soup is white, fragrant but not greasy, nutritious and nourishing, which changes the uncomfortable feeling of fishy smell in the traditional production process, just like Henan people often say, "singing opera, emblem noodle soup."

Formulated plant material

Henan stewed noodles

Henan stewed noodles

The most advanced vacuum freeze-dried vegetable raw materials in the world are selected, which effectively preserves the color, fragrance, taste, shape and nutrition of fresh vegetables, and the Lycium barbarum, auricularia auricula and coriander with extremely rich nutritional values are selected, which greatly enhances the appetite. The above three combinations will make you really taste the delicious soup and the traditional food characteristics of "Henan Hui noodles". There is a saying, "It's a pity not to eat rice noodles in Henan until you reach the Great Wall!" .