Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose old flour, not to mention contaminated flour that has been eaten by insects, bitten by rats and moldy, because this kind of flour not only does not meet the hygiene standards, but also contains protein molecules, which are decomposed into amino acids by protease (due to pollution and other reasons, the activity of protease is enhanced), so that protein can not combine with water to form gluten, thus greatly reducing the generation of gluten. Only fresh high-gluten flour with high content of protein (special flour for Lanzhou beef and Lamian Noodles) can guarantee the prerequisite for the successful production of Lamian Noodles. This kind of noodle stand should be sold. If not, find some high-gluten flour as above. This decision is not accepted. If you don't want to bother, you should be able to buy some noodles directly. If you can't find them, you can buy some from local sellers in Lamian Noodles and start cooking directly. The cooking steps are as follows.
Noodles and noodles are the basis and key of Lamian Noodles. The first thing to pay attention to is the temperature of water. Generally, warm water is needed in winter and cold water is needed in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of mixed dough is always kept at 30℃ by using different water temperatures, because at this time, the water absorption rate of protein in flour is the highest, which can reach 150%, and the gluten production rate is also the highest, with the best quality, that is, the ductility and elasticity are the best, which is the most suitable for stretching. If the temperature is lower than 30℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 30℃, it will also reduce the generation of gluten. When the temperature reaches 60℃, protein will be denatured and lose its properties. Is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the yield and quality of gluten in the dough. For example, an appropriate amount of water, its osmotic pressure can narrow the distance between protein molecules in dough, increase the density, especially increase the viscosity of gliadin, one of gluten proteins, thus improving the generation and quality of gluten. Pay attention to "three times of water, three times of ash, 998 1 rubbing". Ash is actually alkali, but it is not ordinary alkali. It is an alkaline substance, commonly known as Peng ash, which is baked by the grass in the Gobi desert. Adding it to noodles not only makes noodles have special flavor, but also makes noodles smooth, yellow and firm. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most important.
Third, wake up.
Proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten. You can put it in the shade and cover it with a layer of cloth.
Fourth, slip and fall.
After that, if you have some clean iron plates at home, you can put them on a larger table, pound them, rub them, lengthen them, toss them, pull them again, toss them again, and make the noodles not coarse or fine. In case the noodles are sticky, you can sprinkle some clear oil on them, and never use water! Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking.
Composition:
As for what to add, see for yourself. The most important thing is beef. Slice the fresh beef and put as much as you want. And coriander, how much is up to you, and add a little onion at the same time, not too much, it will feel a bit strange to put too much, and there are some small garlic seedlings, a little bit is enough. If you like spicy food, put a little spicy oil in it. It is delicious. You can also put a little vinegar, not too much, mainly to remove the fishy smell of beef. As for the specific practice of Lanzhou Lamian Noodles, I can't just say it here. I just want to talk about his comprehensive characteristics. A successful bowl of beef noodles should be clear (clear soup), white (radish white), red (chili oil red), green (coriander, garlic green) and Huang Wu (noodle Huang Liang).
(Some refer to other materials, others type by themselves) (Absolutely authentic)
If you make your own noodles, if you want to make more noodles next time, cover them with cloth and put them in the refrigerator for more than a month at most, but the fresh ones are the best.
I hope so. Thank you. I have been calling for more than half an hour.