乌冬的传统做法是以低筋或中筋的面粉加入水及盐揉成面团,经过发酵后,再用手压实或用脚踩,把面团里的空气都挤出来,面变得结实且具有弹力,最后用刀切成粗细均匀的面条。现在随着机器的普及,已经很少有纯手工制作的乌冬了,大多数以机器代替手制,这样一来虽然乌冬的数量、粗细、长短等不再成问题,但用机器做出的乌冬 The traditional method of Udon is to knead dough with low-gluten or medium-gluten flour by adding water and salt, and after fermentation, compacted or footed with hands to squeeze out the air in the dough, the surface becomes firm and has Stretch, and finally cut into thin noodles with a knife. Now with the popularity of the machine, there have been very few hand-made udon, most of the machines instead of hand-made, so although the number of Udon, thickness, length and so no longer a problem, but the machine Udon