Materials: 2500g of refined powder, 0/500g of water/kloc-,25g of alkaline noodles, 20g of salt and 20g of Lamian Noodles.

The specific method is as follows:

1, the main ingredient is edible alkali, which is melted with warm water. It's cold in winter now, so it's good for flour gluten to use warm water of 30 degrees when mixing flour.

2. After mixing the dough, cover it with plastic wrap for 30 minutes.

3. Divide the noodles into three parts, knead them into strips, grease the surface and cover them with plastic wrap for half an hour.

Then I pull the dough up by hand, stretch it and then twist it. I can't take pictures myself, so I have to pull E799Be5BaA6E997AEE94E78988E69D833133656261and put it on the chopping board to take pictures.

5, so repeatedly pulling, this is called sliding surface, this process takes about 10 minutes, feel the dough has toughness, just rub it into long strips, grease the surface, cover it with plastic wrap and put it aside.

6. Prepare beef bones, cook soup with beef and beef bones, put beef bones and beef together in the pot, add cold water, and clean the floating foam when there is floating foam.

7. cook the meat only uses: 2 star anise, 2 segments of cinnamon, 20 peppers, 5 slices of ginger, 2 dried peppers and scallion 1 root.

8. After skimming the floating foam, add cook the meat material, simmer for 65438 0 hours, take out the beef, and keep the beef bones for another 2 hours; If time is tight, you can change the pressure cooker and stew for 30 minutes.

9. Slice or cut out the beef, and cook it with broth and 3 grams of salt for later use.

10, sliced white radish, boiled with 2 grams of salt, and then soaked in water for later use.

1 1. Mix a proper amount of beef soup with half water, add 3 grams of salt and pepper to taste, and add cooked radish slices.

12, cut the noodles into thin strips, and the thickness is according to your own preferences. My family is divided into thick and thin, and it is cooked in a pot.

13, when the noodles float, put a little green vegetables to decorate them.

Extended data:

Correct dough mixing method: you can't add enough water at a time when mixing dough. Pour flour into a basin or panel, dig a concave pool in the middle, slowly pour in water, and stir slowly with chopsticks. When the water is absorbed by the flour, it is repeatedly rubbed and stirred by hand, so that the flour becomes many small pieces, commonly known as "snowflake noodles".

In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter. Then sprinkle water on the "snowflake flour" and stir it by hand to make a massive dough, which is called "grape flour".

At this time, the flour has not absorbed enough water, so it is hard. You can knead the dough into a ball, wipe off the batter stuck to the basin or panel, then dip some water in your hand, remove the flour from your hand and sprinkle it on the "grape noodles". You can knead the grape noodles into smooth noodles by hand. This dough mixing method is called "three-step water adding method", which can make the whole dough mixing process clean and tidy, and achieve the effect of "light face, light basin and light hands".

Dough drafting is different for different purposes. Take 75 powder or Fuqiang powder as an example. Every 500g of flour, the drafting of noodle dough is180-200ml, that of dough wrapped in jiaozi is 200-210ml, and that of fermented noodles wrapped in steamed bread is 225-250ml. The first step is to add 60%-70% water, and the second step is to add 20% water. As long as you mix noodles like this, you can achieve "three lights".