5 kg of flour, 3 kg of water and 30 g of salt.

2. Step:

(1) and noodles.

The sparerib noodles must be mixed the night before. Add a tablespoon of salt 10 kg of flour when mixing dough, more when the temperature is high and less when the temperature is low.

(2) section.

Cut the noodles the next morning. Be careful not to use a knife, but to cut it with a plate. The disc rotates on the dough, and the dough is cut into thick strips and put into a basin, and a little flour is sprinkled on each layer to prevent adhesion.

(3) wire.

Pull the thick strips of noodles into thin noodles, paying attention to ensuring the consistency of thickness. Then use two sticks to wind it into a ∞ shape, and put the wrapped noodles into the noodle box. ? .

(4) wake up.

Wake up is to leave the wrapped noodles motionless, usually in 5-6 hours.

(5) Lamian Noodles.

Wake up not completely dry, excellent elasticity. At this time, the noodles can be pulled as thin as hair by hanging them from top to bottom in the outdoor Lamian Noodles in the sun.

(6) Dry the surface.

The sun shines evenly on the pulled surface and dries in 2 or 3 hours.

(7) Close the face.

Put the vermicelli away, tie it up and put it in the box. Haha, the original ecological handmade noodles will not be bad for a year.