Pulling gluten is delicious, but without experience and technology, it is difficult to make a professional Lamian Noodles of noodle restaurant at home. The Lamian Noodles I made today, although its face value is not high, its method is simple, its taste and mouthfeel are good, and it is suitable for home operation.

Ingredients: flour, salt, water, tomatoes, eggs, pork and spinach.

Practice steps:

Step 1 Add some salt to the flour and mix well. Add cold water to make dough. The dough should not be too soft, but harder than jiaozi dough. Face for half an hour.

Step 2, knead the dough again about half an hour later, the dough will be softer and smoother. After kneading, knead the noodles again for half an hour.

Step 3: Roll the baked dough into rectangular dough pieces with a thickness of about 7-8 mm..

Step 4, cut into wide strips of about 1 cm.

Step 5, separate the noodles, each with a layer of oil, and all sides with oil (the dough pulled out by rubbing the noodles into columns and then oiling will be more round, so I didn't rub them again, so the pulled noodles are not flat).

Step 6: Cover with plastic wrap and bake again for half an hour.

Step 7: Peel and dice the tomatoes and break the eggs.

Step 8: Chop the pork into minced meat.

Step 9: Add salt to the eggs and tomatoes and fry them for later use.

Step 10: Add salt to minced meat, a little thirteen spices, light soy sauce, and a few drops of light soy sauce and fry until cooked, because it can be a little salty for brine.

At step 1 1, the baked surface is soft and tough. Hold the noodle in your left hand, and slowly stretch it with your right hand from one end of the noodle. Try to apply force as evenly as possible, and don't pull it hard.

In step 12, a noodle with a length of about 10 cm and a width of about 1 cm is stretched to be at least 70-80 cm long and 3-4 mm thick. It's the first time for me to make it, and it's a little uneven.

Step 13: Cook the pulled noodles in a boiling water pot.

Step 14, scoop the noodles into a big bowl.

Step 15, I cooked some spinach directly with the soup for cooking noodles.

Step 16, the mixture I used was very miscellaneous, including tomato and egg marinade, two spoonfuls of minced meat, blanched spinach, one spoonful of Chili oil, and finally a little bit of aged vinegar.

Step 17, mix well and eat (the actual mixing is uneven, there are many small noodles in the bowl, some of them can't be mixed, and many ingredients are buried in the bottom), which is especially strong and delicious.

Tips:

1. The surface must be in place, and the surface is good enough, so that it is not easy to break in Lamian Noodles. I make pasta now, which is basically used at night and in the morning. On the one hand, noodles can be cooked in place, and on the other hand, preparing dough in advance can save a lot of time in the morning. 2. After the dough is cut into noodles, you can rub it into a cylinder and then grease it, so that the pulled surface will be round, and I didn't rub it, so the pulled surface is not flat. 3. It can be made into noodle soup. My family likes to eat dry-mixed, and the ingredients can be changed at will according to personal preferences, so I can eat it at home. There is not much to say.