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The practice of Malan Lamian Noodles
material

Ingredients: flour, water, alkaline noodles, salt. (The surface water ratio is about 10: 5.5).

working methods

1. Mix flour, water, alkaline noodles and salt into a water-mixed dough and stew for about 30 minutes.

2. Grasp the two ends of the baked dough with both hands, and then perform a series of shaking actions. When it has a certain ductility, put its front on the chopping board for the next operation.

3. Wrap a layer of dough evenly on the surface of the shaken dough, grasp both ends of the dough with both hands, and then evenly pull the dough to both sides, repeatedly pulling about 7-8 buttons to complete the Lamian Noodles operation.

4. Quickly put the processed noodles into a boiling water pot and cook them. (When cooking, when the noodles float to the surface for about 7-8 seconds, use chopsticks to spread them out to prevent the noodles from sticking to each other).