35g of noodles, 1g of cooked beef, 8g

Accessories

Appropriate amount of oil, salt, cooking wine, soy sauce, onion, garlic, spicy oil, chicken essence, cooked sesame seeds, sugar, bamboo shoots, tomatoes and pickles.

2. Wash the chickpea and the small tomatoes.

3. shell the bamboo shoots, wash them and shred them.

4. Blanch shredded bamboo shoots in boiling water for 3 minutes and take them out.

5. Heat the oil in the pan, add shredded bamboo shoots and stir-fry with cooking wine until it turns yellow.

6. Add the cooked shredded pork.

7. Add sugar, first pump, stir-fry for 3 minutes, add some salt, Chili sauce, stir-fry chicken essence evenly, and sprinkle some chopped green onion for later use.

8. Boil the chicken's hair in boiling water and take it out for later use.

9. Boil the noodles in water.

1. scoop the noodles into a big bowl.

11. Add small tomatoes, beef, chickpea and shredded bamboo shoots to fry the meat.

12. sprinkle with cooked sesame seeds, sprinkle with minced garlic, drizzle with spicy oil, and stir well to serve.

tips

1. put some oil in the water of the boiled chicken-feather dish, so that the boiled chicken-feather dish looks good.

2. Put some salt in the water where the noodles are cooked, so that the cooked noodles are not easy to stick together.

add 18 Jin of water to p>3 Jin, roll it into noodle rope, then knead it evenly, and mix and knead it evenly with 7 Liang of gray water (less if the gray water is thick, more if the gray water is light). Wipe the oil on the case, rub the noodles into strips, pull them into strips with a weight of five taels, and cover them with wet strips of cloth. < P > Generally, fresh high-gluten flour should be selected, and dough mixing is the basis and key of Lamian Noodles's production. The first thing we should pay attention to is the temperature of water, which generally requires warm water in winter and cold water in other seasons. The temperature of the mixed dough is always kept at 3℃ by using different water temperatures. At this time, the water absorption of protein in flour is high, which can reach 1%, and the gluten production rate is also high, with good quality, that is, good extensibility and elasticity, which is the most suitable for stretching. Secondly, proper amount of water and ash should be put into the dough to improve the generation rate and quality of gluten in the dough. Pay attention to "three times of water, three times of ash, 9981 times of rubbing". Among them, the ash is an alkaline substance, commonly known as Peng ash, which is fired from the grass of the Gobi Desert. Adding it to the noodles not only makes the noodles have a special flavor, but also makes the noodles smooth, yellow and strong. In recent years, it has been replaced by special dough-mixing agent, and the dough-mixing skill is still the most critical.

Baked noodles

The dough should be placed for a period of time (generally not less than 3 minutes in winter and slightly shorter in summer), with the purpose of promoting the generation of gluten, so that protein, which has not fully absorbed water, has sufficient water absorption time to improve the generation and quality of gluten.

Slipping noodles

After repeatedly pounding, kneading, pulling and dropping a large mass of soft noodles by a young man with strong arm strength, put the dough on the panel, hold the two ends of the bar with both hands, and lift it up on the chopping board to beat it hard. After the strip is stretched, the two ends are folded in half, and the two ends are kept being beaten, so that the purpose is to adjust the arrangement order of gluten protein in the dough, so that the disordered protein molecules are arranged in a long chain, which is called shun Jin in the industry. However, it is twisted into long strips, which are 2 mm thick and chopsticks long, or twisted into round strips.

Lamian Noodles

Lamian Noodles

Lamian Noodles

Put the slipped noodles on the chopping board, sprinkle with clear oil (to prevent noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' hobbies. Lamian Noodles has a unique skill. He holds both ends in his hand, and the two arms are evenly and forcefully pulled outward. Then the two ends are folded in half, and both ends are placed in the fingers of one hand at the same time (usually with his left hand). The middle finger of the other hand is hooked down to the other end, and the palm is turned up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are stretched, put one end hooked by the right hand on the finger of the left hand, and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be uniform, and so on.