Traditional Chinese Green noodles: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Noodle. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2345 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
green noodlesPreparation method Fully wash the carrageen in water sprinkled with slaked lime to remove the astringent taste, and at the same time improve the coloring rate of the carrageen. Carefully remove the sand and dust from the carrageen, stir and stew it for a long time under a slow fire, and then let it cool and solidify. This is to maintain the properties of the carrageen and help restore it to its original state. It can be mixed evenly with wheat flour, and wheat flour itself is sticky. There is no need to mix a large amount of gravy like buckwheat. Just 10 to 40% of carrageenan is enough to give the noodles a green, fragrant and taste. In the past, noodles were only considered white, but now beautiful green noodles are produced. …
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