The practice of BiangBiang noodles
1. First, put the flour into a clean basin and pour cold water in the middle.
2. Slowly stir the flour into a flocculent shape with chopsticks, add salt to make the dough stronger, and then add appropriate amount of water until all the flour is mixed evenly.
3. Knead the dough by hand. The standard of kneading the dough is "three lights", that is, the surface light, the basin light, the dough does not stick to the hands, and the basin is clean.
4. Then cover with a layer of plastic wrap and wake for 30 minutes.
5. Then take out the dough and knead it into long strips.
6. Divide the dough into small portions evenly. I am kneading dough, and the dosage is about 35 grams. If it is narrow noodles, 20 grams will do.
7. Prepare a flat plate, brush it with oil, put it in, brush it with oil evenly, cover it with plastic wrap and wake it up for one hour.
8. At this time, you will find that the dough is very soft. Roll a small dose into a cow tongue and press two marks with a flour stick.
9. Hold both ends of the dough by hand and stretch it, beating the chopping board constantly in the middle to make it longer. Then tear the noodles from the impression.
10. Roll the smaller dose into the shape of ox tongue.
1 1. Just press a stamp with a dough stick in the middle.
12. Pulling a face, hitting a face and frowning are all the same. Then tear it from the middle, and it's successful.
13. This is the prototype of Lamian Noodles with strong flavor. The width is really like a "belt"
14. Then, all the ingredients, regardless of size, are made into noodles with the same square method.
15. At the same time, boil the water in the pot, cook Lamian Noodles, pick it up and put it on a plate.
16. Meanwhile, prepare chopped green onion, Jiang Mo and minced garlic. Pepper noodles, peanuts
17. Pour the pulled noodles into soy sauce and vinegar and stir them evenly with chopsticks. At the same time, the hot pot burns hot oil.
18. finally, pour it on the sprinkled Chili noodles, which will be very prickly and fragrant. Remember that the oil temperature must be high, otherwise there will be no burning smell.