Lamian Noodles step:

1. After the dough has been proofed, it can be divided into pieces for Lamian Noodles.

2. Divide the dough into pieces and knead it into long strips on the panel.

3. Then begin to slide. The purpose of sliding is to increase the stiffness of the surface.

4. after the sliding is over, knead the dough that has passed through the sliding into long strips on the panel again.

5. Then start to divide into small strips with uniform size, and prepare for the next bracing.

6. The faster the pulling speed, the more familiar the technique, the better the pulled surface.

7. When you are in Lamian Noodles, keep your hands away from the chopping board, so that the strips will be pulled more evenly.

Lamian Noodles's notes:

1. Small dough pieces are pulled in parallel with the index finger of the right hand, and large dough pieces are pulled in the jaws of the right hand.

2. Eight buttons can pull out the capillary, and four buttons are fine (2g dough pieces)

Cooking steps:

1. First, Lamian Noodles, generally according to the requirements of guests, can pull the capillary, 2.

3. The water in the pot should be kept boiling, and the noodle can be cooked in 1 minute.

4. Prepare a soup bowl in advance, fill it with half a bowl of soup water, and put the cooked noodles directly into the soup bowl.

5. Then sprinkle chopped coriander into the bowl, and then add the beef slices cooked in advance.

preparation method of boiled beef and beef soup:

5 kg of fresh beef, 6 kg of two beef bones and 1 spice bag

preparation steps:

put the cleaned beef leg bones under the pressure cooker, and then put the soaked beef pieces.

then pour the water, as long as it just overflows the meat.

according to the proportion of 5 Jin of beef, add 3g of onion, 25g of shredded ginger and 15g of salt, and then add one spice bag.

After the beef is pressed in a pressure cooker, take it out of the pot to prepare the soup for the second step.

After the cooked beef is taken out, add water again and simmer the soup slowly, and the beef leg bones in the pot will become beef soup after simmering.

Boil the soup directly in an ordinary cauldron. The water in the soup pot can be added with clear water while being used, and then continue to be boiled. Add as much as you use, and simmer slowly in the soup pot while boiling, and keep the pot open.

The seasoning of the soup pot is adjusted according to the amount of soup water in the pot, and the amount of salt and monosodium glutamate is added according to the local taste. In the soup pot, if the flavor of spices is strong, you can remove the spice package, and if the flavor of spices is weak, you can put the spice package into the pot again.