Hand-pulled noodles

Hand-pulled noodles

　　Hand-pulled noodles can be steamed, boiled, pan-fried, deep-fried, or stir-fried, each offering a unique flavor. Hand-pulled noodles are a specialty of Lanzhou, Gansu Province. Making hand-pulled noodles requires considerable skill. To prepare them well, you must master the correct techniques: when kneading the dough, prevent dehydration; when swinging the dough strips, ensure evenness; when pulling the noodles, make them uniform and round; when dropping them into the pot, spread them out to avoid clumping. Depending on different tastes and preferences, they can also be made into various types such as small pulled noodles, hollow hand-pulled noodles, stuffed hand-pulled noodles, dragon beard noodles, flat noodles, and water-style hand-pulled noodles.

　　Nutritional Analysis

　　Wheat that has had its bran removed becomes flour. The nutritional value of flour is closely related to its milling precision. Based on milling precision, flour is categorized into standard flour, enriched flour, and refined white flour. Standard flour has lower milling precision and retains more wheat germ and outer layers, resulting in higher levels of various nutrients.

　　Nutritional Content: Per 100g of wheat flour contains 71.5g of starch and sugars, about 11.2g of protein, 1.5g of fat, and includes vitamins B1, B2, E, as well as minerals such as calcium, phosphorus, and iron. Additionally, it contains lecithin, maltase, amylase, and proteolytic enzymes.