1. The main ingredients of Lehe are flour and edible alkali. Mix flour, edible alkali and salt in a certain proportion and knead into yellowish dough. Knead the dough until it is scattered and the surrounding edges feel curly. Then cover the cage cloth and put it aside to wake up. The cage cloth must be tightly covered, otherwise the dough surface will be burnt easily, and the noodles made will not look good and taste bad.

2. Knead the dough evenly on the chopping board again, and then divide the dough into a quarter of the size of a fist as needed. There is about a bowl of noodles every season, which is put in a basin for later use. ?

Key points:

The key to dough mixing is to put the fine bean flour into the basin, add a little flour Dan to the clear water, and then add a little flour. When mixing dough, we should master the principles of "hard first, then soft" and "grasping three waters and reaching three lights". That is, the first time you add water, you should stir it back and forth with your fingers or chopsticks and beat the noodles into wheat ears; When adding water for the second time, sprinkle water on your ears and stir by hand. The surface hardness of this alloy is relatively large, but it forms large blocks; When the water is supplied for the third time, the flour on the hands and the edge of the basin is glued to the dough with water, and the dough is kneaded with both hands to form a smooth and flat whole dough, so as to achieve the effects of surface sliding, hand sliding and basin sliding. Then I'll lick it for a while

In the process of sobering up, prepare soup. The raw materials can be tomato fried sauce, Chinese yam chunks, tofu chunks, sesame oil, monosodium glutamate, vinegar, and a small amount of boiled water. When eating, knead the mixed noodles evenly into pieces, knead them into columns, put them under the bed, press them into a boiling pot, cook for a while, and then take them out and put them into a soup bowl to eat.

Noodles (also called Heluo noodles in the market) is one of the traditional features of China Han pasta. Producers put mixed buckwheat noodles and sorghum noodles (mainly wheat noodles now) on noodles with Lehe bed (a tool for making noodles with holes).

Shanxi Quwo noodles originated very early. Noodles can be found everywhere in Yuncheng, Linfen and Jincheng. The locals joked that "Quwo noodles can apply for' intangible cultural heritage', which shows how much the locals like it. The buckwheat noodles in Wulanchabu, Inner Mongolia, and the noodles in Jiaxian, Henan are also very famous, similar to the noodles in Quwo, Shanxi. Noodles are also common in Datong, Shanxi, Handan, Hebei, central and western Inner Mongolia, eastern Gansu and Yanchi, Ningxia.