1. Raw material ratio: 5 kg of flour, 150 grams of alum, 200 grams of alkali, 100 grams of salt, approximately 3 kilograms of cold water, and a fuel consumption of about 1250 grams.
2. Preparation process: (1) First, mix the alum, alkali, and salt in a basin, add cold water, then gradually pour in the flour while stirring to form a smooth dough. Knead the dough with a little cold water until it becomes elastic. Cover the dough with a tarpaulin and let it rest for 30 minutes. (2) After resting, roll the dough evenly using both hands in fists, fold the edges inward, cover again with a tarpaulin, and let it rest for 40 minutes. Then, repeat the rolling process to make the dough soft and delicate. Let it rest for 2 to 3 hours to allow full relaxation. (3) Place the dough on an oiled surface, heat the pan, cut the dough into 6 cm wide strips, stretch them, and flatten each piece with a hammer to a thickness of about 2 cm. Shape each piece into a 25g noodle agent. Combine two noodles together, use a thin chopstick to pull the dough into 36 cm long noodles on both sides. Place the noodles in a hot oil pan (around 120°C) and fry until they puff up and turn golden brown on both sides. The final product should be crisp, evenly cooked, and ready to serve.
This detailed process ensures that the noodles are light, fluffy, and have a perfect texture. Each step is carefully followed to maintain quality and consistency. Whether you're making this at home or in a commercial kitchen, attention to each stage will result in delicious, well-prepared noodles. Make sure all ingredients are measured accurately and the dough is handled properly to achieve the best results.
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