Shaanxi's noodles are rich and colorful, including shapes and preparations, which are among the best. The so-called "shape" refers to the way or shape of noodles, including rolling, pulling, slicing, chopping, tearing, cutting, rubbing, dialing, etc. Among them, the most common and homely method is rolling noodles, while the most powerful and chewy method is "pulling noodles".
The so-called "pull" originally means to tear, and its extended meaning is to pull, pull, pull out, etc. Applied to the method of making noodles, it refers to stretching and tearing the originally wide and thick dough pieces into narrower and thinner pieces. This noodle making method or finished product is called "pulling noodles".
Originally, the first choice for making noodles was to add water to the loose flour and form it into a ball, then knead and dough it, then roll it into discs with a rolling pin, and then cut it into strips. It was called "rolling noodles". This technique can, in a step-by-step process, evenly distribute the gluten in the flour, make the molecular structure more reasonable, and achieve the most delicate and supple noodles. Therefore, no matter when and where, hand-rolled noodles are always the best way to make noodles.
Although "the tastes are the same", it is "difficult to agree with each other". Although hand-rolled noodles can bring people a peaceful eating experience, there will always be people who prefer a tougher texture, either because of the need for interval adjustments, or due to factors such as time and occasion limitations. Therefore, in addition to hand-rolled noodles, people also Use other techniques to make noodles. Especially in places like Shaanxi where noodles are the main staple food, people have invented many ways to make noodles, as mentioned above. The soil and water support each person, and each person has his or her eating habits. People here prefer the chewy texture and fullness of noodles, etc. Therefore, "pulling noodles" has become the second favorite after "hand-rolled noodles". The second noodle method.
The difference between pulling noodles and hand-rolling the noodles is that more emphasis is placed on the toughness, length and width of the noodles. Therefore, at the beginning of kneading the noodles, there is a method that is different from hand-rolling the noodles, which is to add an appropriate amount of salt when kneading the noodles.
The significance of adding salt is that after the salt dissolves, it forms a dilute electrolyte solution with strong osmotic pressure, which makes the gluten structure more dense and delicate, enhances the elasticity and toughness of the gluten, and makes it less likely to break when pulled and less likely to become soft when cooked. The texture is also chewier and chewier. Second, you must control the temperature of the water when kneading the noodles. If the water is too cold, the toughness of the gluten will not be awakened, and it will be difficult to pull the noodles. If the water is too hot, the gluten will lose its toughness and elasticity. Third, we must master the proportion of water, slightly more in winter and slightly less in summer. If there is too much water, the colloidal particles of gluten are diluted by water, and the overall three-dimensional structure of the viscous network is loose. The dough is soft and weak, lacks elasticity and toughness, has enhanced extensibility, is easy to stretch and break, and becomes soft and rotten after cooking; if there is less water, The protein cannot be fully hydrated, and the dough formed is hard, elastic and tough, but has weak extensibility, making the noodles difficult to pull apart and not easy to cook. Only when the moisture content is appropriate, the dough can be easily processed and formed. After cooking, it will form the distinctive characteristics of the noodles - chewy, tough and chewy.
Of course, the above physical and chemical theories must be the words of later generations, and they use scientific principles to explain the techniques and details of "pulling noodles". But there is no doubt that these theories are summarized based on the practice of predecessors. It's hard for our pasta-making masters, even though they have never studied chemistry and physics, they have become masters of the art through generations of exploration. It is this kind of philosophical thinking that comes from practice to practice that makes the traditional way of eating more upright and innovative, passed down from generation to generation and constantly improving. As a result, every bowl of noodles has maintained a high quality level.