Steps:

1。 Add water.

Pour the flour into the pot, slowly add water, stir while adding water until it is evenly mixed into dough, take out the dough and start stirring. Note: the noodles should not be too hard. Generally, it is softer than Bao jiaozi's noodles. Too hard noodles, the noodles made are not hard (that is, the teeth in Guangdong are not elastic enough), not delicious, and they are easy to break if they are not stretched for a long time. If the dough is too soft, it will stick to the panel and cannot be lifted.

2. Mix the dough.

Knead the dough every three minutes, about two or three minutes at a time, and then cover it directly with a clean wet towel (just wring it out after washing, no water will come out). Repeat kneading 10 to 15 times. The more times it is repeated, the thicker the noodles, the better.

Step 3 slice and wake up

The noodles were driven to a thickness of 0.5 cm and cut into strips with a width of 2 cm and a length of 10 cm. Sprinkle a small amount of flour on the noodle dish (it is not advisable to sprinkle too much to prevent noodles from sticking to the noodle dish), put the noodles on the noodle dish, be careful not to be crowded to avoid sticking, then cover with a wet towel (the towel can be wrung out after washing, so that no water will come out), and wake up for one to one and a half hours (all noodles must be covered under the towel).

4. Lamian Noodles, cook noodles

After the water boils, keep the fire on to ensure that the water in the pot continues to boil. While Lamian Noodles was working, he stretched his waking faces one by one. It is particularly worth mentioning that if the noodles wake up well, each noodle can be pulled from the original 10 cm to 1 to 2 meters long, or even longer, without breaking. It is best to boil the noodles in wide water. Noodles can be boiled for two minutes and then taken out.

Features of Lamian Noodles: Lamian Noodles can be made into cold noodles, Lamian Noodles and noodle soup. Noodles are elastic and will not rot if cooked for a long time.

Some points to pay attention to in the process of doing:

1. The key to making Lamian Noodles lies in two steps: mixing and waking. When kneading dough, it should not be too hard or too soft. If it is hard, there is a remedy, that is, the towel covered can be slightly wet, so that the dough can absorb its water during the covering process and make it soft.

2. The longer the waking time, the easier it is for noodles to be elongated and continuous. When you wake up, make Lamian Noodles in dry season. The relative humidity of the towel can be higher to avoid losing water when you wake up.

3. The quality of flour is also the key. Choose high-gluten flour produced in the north, Lamian Noodles is good.