2. Do it by yourself according to the tutorial, or find a master to teach.

(1), the flour is kneaded into dough with water.

(2) Oil up and down, and plate. (If you are worried about sticking together, apply more oil.)

(3) Grease the panel, take a piece of bread and gently press it to make the bread even (you can also roll it with a rolling pin to make it thinner, and Lamian Noodles can make it thinner, but not too thin, so that the taste of gluten is gone).

(4) Cut into even strips with a knife (I cut more than a dozen strips first, then cut them after stretching), and gently pull both ends left and right with both hands, bouncing up and down at the same time. Hit the center of the noodle on the panel, bounce it up several times, pull it to your satisfaction thickness, and then immediately throw it into the pot (you can also imagine how the master of Lanzhou ramen pulled it up) and repeat the operation one by one.

(5), such as Lamian Noodles out about, the water is big, Lamian Noodles also float, Lamian Noodles is ripe at this time.