2, proofing: roll into a cake, oil on both sides. Then buckle it under the container. Repeat every few minutes, usually about 10 times, until you pull the cake out, it won't retract.

3, Lamian Noodles: Roll into cakes, then cut into strips, and then pull! Force evenly!

In the process of cooking Lamian Noodles, noodles are easy to break. The possible reasons are as follows:

1, cooking time is too long. Lamian Noodles itself should not be cooked for too long. If the time is too long, the noodles will be loose and easy to break.

2. The noodles are too thin. Although there are a lot of spaghetti on the market, most of them are not resistant to cooking, so it is necessary to master the cooking temperature and cooking time of spaghetti. It is suggested that adding a proper amount of salt when cooking noodles can make noodles difficult to break to some extent.

3, the noodles themselves, such as noodles are not good, such as not easy to buy.

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.