Hele

Hele

　　【Ingredients】 White flour or white flour mixed with mung bean flour

　　 【Kneading the dough】 The water used for kneading is the same as that for “Ming Gedou.” The dough should be softer than that for Ming Gedou, to the point where it is difficult to shape or pile up.

　　 【Preparation】 Divide the well-rested dough into pieces about the size of a teacup, knead them slightly into thick strips, and stuff them into the slot of a hele bed (a specialized tool for making hele, consisting of a flat wooden frame fixed at both ends with a base or wooden legs, with the middle hollowed out to hold an iron cylindrical container. A solid iron plate at the bottom has small holes drilled into it). After placing the dough in the slot, secure one end of the pressing handle to the wooden frame, with a wooden or round iron pressing rod (about 10 cm in diameter, just matching the inner diameter) installed in the middle of the handle. Press firmly so that the dough is squeezed out through the holes in the form of round noodles into a pot of boiling water. Cook until done and then remove. The accompanying ingredients are similar to those used with Ming Gedou.

　　 【Characteristics】 Long and even in shape, quick to cook, with a smooth texture