1, warm water and noodles, moderate hardness. Wake up for 30 minutes and have a good face.

2. Put your awake face on the chopping board and keep rubbing, pounding, throwing and pulling. Finally, divide the noodles into strips about the thickness of chopsticks and knead them into round strips. Rub the noodles with clear oil to prevent adhesion, and then pull the noodles to their favorite thickness.

3. Heat oil in the pot, stir-fry onion and ginger, add water, add beef to boil, cook the noodles, add vegetables, cook for a while, turn off the fire, and add salt, chicken essence and coriander.

Lamian; Lamian; Ramen

Lamian Noodles, also known as Shoumian, Lamian Noodles and Lamian Noodles, is a traditional pasta with unique local flavor in urban and rural areas of northern China. Folklore is famous for Lamian Noodles in Fushan, Shandong Province, and originated from Lamian Noodles in Fushan. Later, it evolved into many famous dishes such as Lamian Noodles in Lanzhou, Lamian Noodles in Shanxi, Lamian Noodles in Henan and Longxu Noodles. Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor.

Lamian Noodles is very technical, so we must master the correct essentials to make a good Lamian Noodles, that is, the dough should be prevented from dehydration, shaken evenly, rolled evenly, and the pot should be spread out to prevent squatting. Lamian Noodles can also be made into different shapes and varieties according to different tastes and preferences, such as small braces, hollow Lamian Noodles, Lamian Noodles with stuffing, capillary, second fine, wide, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.

The standard translation of nouns in Lamian Noodles is Lamian Noodles.