面条制作简单，食用方便，营养丰富，是一种即可主食又可快餐的健康保健食品。不仅是，而且早已为世界人民所接受与喜爱。大家都知道面条是由一种用谷物或豆类的面粉加水磨成面团，之后或者压或擀制或抻成片再切或压，或者使用搓、拉、捏等手段，制成条状(或窄或宽，或扁或圆)或小片状，经煮、炒、烩、炸而成的一种食品。面条在材料上、形状上、赶制手法上都有很大不同，而且还可以结合多种蔬菜做成营养丰富的彩色面。面条还具有极为丰富的地方特色，例如庆祝生日时吃的长寿面以及国外的香浓意大利面等。无一例外，好吃的面条几乎都是温和而筋道的，将面食的风味发展到。那么应该如何做出劲道的面条呢？
Noodles are easy to make, easy to eat and rich in nutrition. It is a health food that can be both staple food and fast food. Not only China, but also the people of the world have long accepted and loved it. As we all know, noodles are a kind of food made of flour from grains or beans, ground into dough with water, and then pressed or rolled or stretched into pieces, then cut or pressed, or rubbed, pulled and kneaded into strips (narrow or wide, flat or round) or small pieces, boiled, fried, stewed and fried. Noodles are very different in material, shape and processing methods, and can also be combined with a variety of vegetables to make nutritious colored noodles. Noodles also have rich local characteristics, such as longevity noodles for birthday celebrations and foreign fragrant spaghetti. Without exception, almost all delicious noodles are mild and muscular, which develops the flavor of pasta to. So how should I make strong noodles?
小编就为大家解读如何做出筋道的面条，探寻面中的秘密，里面很多方法不止可以用于面条，还可以用于其他面食。具体分为四步：
Xiaobian will explain how to make noodles with tendons and explore the secrets of noodles. Many methods can be used not only for noodles, but also for other pasta. There are four steps:
1、面粉，制作面条要选择面筋含量较高的面粉。面筋是指面粉筋力的强弱和蛋白质含量。面粉一般分为高筋粉、中筋粉和低筋粉三种。面筋质越高，面粉的质量就越好。
1. Flour, making noodles should choose flour with high gluten content. Gluten refers to the strength and protein content of flour. Flour is generally divided into high gluten flour, medium gluten flour and low gluten flour. The higher the quality of gluten, the better the quality of flour.
2、温度，和面时要注意水温。一般冬天用温水，其他季节用凉水。和好的面团要保持在30℃，此时面粉中的蛋白质吸水，面条弹性大。
2. Temperature, pay attention to the water temperature when mixing. Generally, warm water is used in winter and cold water is used in other seasons. The dough should be kept at 30 ℃. At this time, the protein in the flour absorbs water and the noodles are elastic.
3、加盐或者碱，和面时加入少许碱或盐，能提高面筋质量。
3. Adding salt or alkali, and adding a little alkali or salt when mixing noodles can improve the quality of gluten.
4、醒面，和好的面团要放置一段时间（一般冬天不少于30分钟，夏天稍短些），其目的是促进面筋生成。
4. Wake up the dough, and the good dough should be placed for a period of time (generally no less than 30 minutes in winter and slightly shorter in summer) in order to promote the formation of gluten.
除了这四种自制面条的技巧，很多城市人由于上班原因，时间有限，来不及去轧面条，更愿意去市场或者面条店去购买现成的面条。小编这里还有两种挑选现成的面条的方法。分别是：
In addition to these four skills of making noodles, many urban people have limited time to roll noodles due to work. They prefer to go to the market or noodle shop to buy ready-made noodles. Xiaobian, here are two ways to choose ready-made noodles. namely:
1、如果去购买，就要看清包装上所注明的蛋白质含量，蛋白质含量越高一般越筋道。
1. If you go to the supermarket to buy, you should see the protein content indicated on the package. The higher the protein content, the stronger the muscle.
2、如果去粮店购买，可挑一根面条抻拉，若能拉长且不断，煮出的面条会很筋道。若稍微一捏就断，则太软。还要看颜色，略深的较筋道。颜色越白，说明其使用的面粉面筋越少。
2. If you go to the grain store to buy, you can pick a piece of noodles and stretch it. If you can stretch it continuously, the boiled noodles will be very stringy. If it breaks when pinched slightly, it is too soft. Also depends on the color, slightly darker than the muscle road. The whiter the color, the less flour and gluten it uses.
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