Lamian Noodles, a traditional noodle of Han nationality, is famous for its pulled noodles in Fushan, Shandong Province, and has its origin in Lamian Noodles, Fushan. Later, it evolved into famous foods with various flavors, such as Lamian Noodles in Lanzhou, Lamian Noodles in Shanxi, Lamian Noodles in Henan, Longxu Noodles, etc. Lamian Noodles, also known as throwing noodles, pulled noodles and pulled noodles, is a famous pasta with unique local flavor in urban and rural areas of northern China. Lamian Noodles can be steamed, boiled, seared, 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, the dough should be evenly shaken, the dough should be evenly rolled, 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 brace, hollow Lamian Noodles, Lamian Noodles with stuffing, capillary, two thin, wide, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.

production method:

materials: 25g of refined powder, 15g of water, 25g of alkaline noodles and a little salt.

manufacturing process:

1. Put flour and salt noodles into a basin, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), and knead the flour into ears with the other hand, so that the flour and water are all mixed and kneaded into a ball, and then dip your hands in water to evenly mix the noodles until the basin is clean and smooth, without sticking your hands. Cover it with a clean cloth for about half an hour.

2. dissolve 1g of water into alkaline water.

3. After the dough is cooked, take l/2 dough and dip it in alkaline water and rub it into long strips. Lift one end of each hand, lift it off the chopping board, and slowly slide the strips, that is, shake it up and down, fold your hands and twist it into a twist shape. After shaking it for six or seven times repeatedly, when the thickness is even, put it on the chopping board, sprinkle dry noodles and roll them evenly, and then lift the two ends off the chopping board and throw them into long strips. While pulling, roll the dough, pull the dough into strips (64 pieces) with thin incense columns, and put them into a boiling pot. When cooking, the left hand holds the dough heads at both ends, and the right hand scatters the dough evenly in the pot. Then, the right hand rests on the dough heads, and the left hand pulls the section heads and scatters them into the pot.