Main ingredients:

Medium gluten flour, 5 cups of salt, 1 scoop.

Appropriate amount of vegetables in season

Put the flour and salt noodles into a basin, pour water in one hand, mix the flour with the other hand, and beat it into ears, so that the flour and water are all mixed and kneaded into a ball, then dip your hands in water and mix the noodles evenly until the basin is smooth and not sticky. Cover it with a clean cloth for about half an hour.

Dissolve the alkaline surface with water100g into alkaline water.

After the dough is cooked, take l/2 dough and rub it into long strips with both hands dipped in alkaline water.

Grease the bottom of the plate, one layer of the plate, and then grease the surface. Cover the pot.

Ok, you can cook. After cooking, boil water in Lamian Noodles, OK!

You can also collect the refrigerator at night, take it out before cooking at noon the next day, and go to Lamian Noodles after cooking!