Generally, there is no glue for corn flour in Northeast China. The reason why corn flour is strong is that flour, eggs, salt or alkali are added when making it.

If corn itself is ground into flour without gluten, then in order to increase the gluten of noodles, you can add some ingredients, such as flour, eggs, salt, or alkali, and then add flour in proportion, so that the noodles made are more gluten-rich, delicious and refreshing, and such corn noodles are very popular.

Brief introduction of corn noodles

Corn noodle is a kind of miscellaneous grains noodle. But the nutritional value of corn flour can be said to be the highest, and corn flour is called golden flour. Corn noodles are pure natural green food, made of high-quality corn, with good taste and rich nutrition.

At the same time, according to the book Health Care and Disease Prevention of Miscellaneous Cereals written by scientist Wang Zeng, it is affirmed that corn food plays an irreplaceable role in providing rich nutrition for human health and preventing cancer and aging.