Chinese dough for noodles are generally
made from either wheat flour, rice flour, or mung bean starch, with the
addition of eggs or lye depending on the desired texture and taste
of the noodles. Usually, wheat noodles being more commonly produced and
consumed in northern China while rice noodles being more typical of
southern China. Whether
you slurp them, gulp them down, or twirl them on your fork, everyone seems to
love noodles. Nearly all cultures have at least one cherished noodle dish.
Since noodles were a bit easier to consume, people prefer noodles rather than
rice.
There are several
steps in making these incredible noodles which is cut, extruded, peeled, pulled
and kneaded. This process of noodles making is called the “hand-pulled” noodles.
The first step, the
noodles’ dough is rolled out into a flat sheet, folded, and then cut into
noodles of a desired width (cut). Then, the dough is placed into a mechanical
press with holes through which the dough is forced to form strands of noodles
(extruded). After a while, firm dough is mixed and formed into a long loaf.
Strips of dough are then quickly sliced or peeled off the loaf directly into
boiling water (peeled). The most interesting part is the pulled process where
it need skarp skills of pulling to make it look tasty and taste good. The dough
is rolled into a long cylinder, which is then repeatedly stretched and folded
to produce thinner and thinner strands (pulled). A small ball of dough is
lightly rolled on a flat surface until it is several centimetres long and
spindle shaped (kneaded).
Now, after all that
process, the noodles just need to be boiled and put the right ingredients into
it to make it the irresistible Chinese noodles. So, lets get some noodles shall
we!? ^^
