Lamian Noodles's practice introduces the cuisine and its functions in detail: fine staple food

Lamian Noodles's production materials: main ingredients: flour, water, alkaline noodles and salt. (The ratio of surface water is about 11:5.5). Lamian Noodles's characteristics: fragrant column, uniform thickness, smooth and smooth taste. Teach you how to make Lamian Noodles and how to make Lamian Noodles delicious. Mix flour, water, alkaline noodles and salt into water-mixed dough, and simmer for about 31 minutes. 2. Grasp both ends of the baked dough with two hands respectively, and then perform a series of shaking actions. When it has a certain extensibility, put it on the chopping board with a face for the next operation. 3. Evenly wrap the surface of the shaken dough with a layer of face-lifting, grasp both ends of the dough with both hands, and then evenly pull the dough to both sides, and repeatedly pull it for about 7-8 buttons to complete the Lamian Noodles operation. 4. Quickly put the processed noodles into a boiling water pot and cook them. (When cooking, when the noodles float to the surface for about 7-8 seconds, they should be spread with chopsticks to prevent the noodles from sticking to each other). Watch Lamian Noodles video online:/video/27e2977471147b74.htm.