Lamian Noodles should use high-gluten flour, or modified flour specially made in Lamian Noodles. The dough mixing technology in Lamian Noodles is very important. When kneading dough, Gabonese ash, preferably natural bitter fleabane ash, should be pulled several times after awakening, which requires good arm strength. Generally, Lamian Noodles can pull about 7 laps, otherwise it will be broken.

The specific method of spicy noodles

1. Only by choosing fresh high-gluten flour can we ensure the success of Lamian Noodles.

2. Dough: First of all, pay attention to the temperature of water. Generally, warm water is used in winter and cold water is used in other seasons, so that the temperature of dough is always kept at 30 degrees. When kneading dough, we should pay attention to "three times of water, three times of ash, nine times and eighty times." The ash inside, actually alkali, was replaced by flour mixture.

3, proofing: the dough will be placed for a period of time, generally not less than 30 minutes in winter and slightly shorter in summer;

4. Slip: Grab both ends of the slip with both hands, lift it up and pat it hard on the chopping board. After the strip is stretched, the two ends are folded in half and continue to pinch the two ends to beat, and so on.