手工(gong)面(mian)筋(jin)串的制作(zuo)方法 傳(chuan)統的烤(kao)面(mian)筋(jin)是將面(mian)粉(fen)經(jing)過(guo)水洗得到(dao)的面(mian)筋(jin)進行制作(zuo)的，而現在已經(jing)用(yong)面(mian)筋(jin)粉(fen)（谷朊粉(fen)）代(dai)替了。將面(mian)筋(jin)粉(fen)經(jing)過(guo)而成型的彈(dan)簧（螺旋(xuan)狀(zhuang)）的形狀(zhuang)的食物坯料，經(jing)過(guo)拌(ban)、淹、蒸、煮、烤(kao)等工(gong)藝處理，后撒上調料即成香(xiang)氣撲鼻的烤(kao)面(mian)筋(jin)。其色(se)澤金黃，圾表面(mian)光滑，味香(xiang)性脆，吃(chi)起(qi)來(lai)鮮美可(ke)口(kou)，飯(fan)店用(yong)它(ta)配(pei)料可(ke)翻多種(zhong)菜(cai)肴，家常用(yong)于佐飯(fan)、做菜(cai)、燒湯(tang)均宜。

冬天則需要發3個小時（發面(mian)(mian)(mian)(mian)(mian)時間過(guo)短會導致面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)沒有發起(qi)來，是死面(mian)(mian)(mian)(mian)(mian)，吃不(bu)(bu)(bu)成(cheng)。發面(mian)(mian)(mian)(mian)(mian)時間過(guo)長會導致面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)里(li)面(mian)(mian)(mian)(mian)(mian)氣泡太(tai)多(duo)，一放到水(shui)里(li)就浮起(qi)來，煮不(bu)(bu)(bu)成(cheng)了）發面(mian)(mian)(mian)(mian)(mian)時間一定要把握好(hao)。面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)廠家(jia)(jia)建議大家(jia)(jia)，等發好(hao)之后，把面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)團(tuan)拿出(chu)放到砧板上(shang)，信陽不(bu)(bu)(bu)串簽(qian)面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)，用(yong)(yong)刀切(qie)(qie)成(cheng)條(tiao)狀(zhuang)，每個重約70克左(zuo)右，附近(jin)不(bu)(bu)(bu)串簽(qian)面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)廠家(jia)(jia)，然后長到15厘(li)米，不(bu)(bu)(bu)串簽(qian)面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)生產(chan)廠家(jia)(jia)，然后再把切(qie)(qie)好(hao)的面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)的一端夾在兩個筷子(zi)尾巴(右手筷子(zi))，把筷子(zi)用(yong)(yong)右手，把面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)卷(juan)上(shang)去(qu)，卷(juan)成(cheng)蠶蛹狀(zhuang)，美觀(guan)就行。然后面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)條(tiao)的尾端從已經卷(juan)好(hao)的面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)串底(di)部塞(sai)進去(qu)，不(bu)(bu)(bu)串簽(qian)面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)批發，然后將面(mian)(mian)(mian)(mian)(mian)筋(jin)(jin)串取下(xia)，放入冷水(shui)中待用(yong)(yong)。

由于(yu)面(mian)筋(jin)具(ju)有(you)很好的(de)吸水(shui)(shui)性(xing)與(yu)粘彈性(xing)，所以制作(zuo)起來十分(fen)容易(yi)。在面(mian)筋(jin)粉(fen)中加入適量水(shui)(shui)、少許，比例大(da)概是面(mian)粉(fen)25千克(ke)：水(shui)(shui)9千克(ke)：400克(ke)，充分(fen)攪(jiao)拌均勻后(hou)形成面(mian)團。稍等片刻(ke)后(hou)，用(yong)清水(shui)(shui)反復搓洗面(mian)團，把面(mian)團中的(de)活(huo)粉(fen)和(he)其他雜質全部(bu)洗掉后(hou)，剩下的(de)精華部(bu)就是面(mian)筋(jin)了。成功的(de)面(mian)筋(jin)軟(ruan)而有(you)黏性(xing)和(he)延(yan)伸(shen)性(xing)，呈(cheng)灰(hui)白色，聞起來也(ye)沒有(you)異味。