Ingredients: flour 300g, clear water 150g, salt1g.

Accessories: appropriate amount of vegetable oil

Step 1: add salt water to flour and stir it into flocculent.

Step 2: live into a dough, and the dough is not smooth yet. Wake up for 30 minutes at room temperature.

Step 3: Knead the awakened dough into a smoother dough.

Step 4: Roll the dough into thin slices.

Step 5: Make a ruler with a rolling pin and cut it into uniform strips.

Step 6: This is what it looks like.

Step 7: put on the silicone panel and rub the strip-shaped noodles into more uniform and round noodles by hand.

Step 8: Brush the rubbed noodles with oil to prevent sticking.

Step 9: Hold the two ends of the noodles with your hands, and stretch the noodles evenly. You can shake the noodles up and down while pulling them by smashing them on the chopping board.

Step 10: Boil the water in the pot and add the pulled noodles.

Step 11: Boil it twice and it will be cooked. Pour it with cold water in the middle.

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Types of Lamian Noodles

1, small brace

Put the mixed noodles on the chopping board, knead them evenly or knead them into long strips, and lift both ends with your hands slightly, but do not need to dip them in alkaline water. Then sprinkle it and rub it.

2, the characteristics of delicious Lamian Noodles photos

Long strips, rolled into pieces, slightly simmered, cut into small fingers with a knife, spread evenly on the face or spread evenly with sesame oil, pull one or several strips one by one, pull them into thin strips, put them into a boiling pot and cook them. This preparation method does not use alkali, has pure taste and simple preparation method, and is generally used in families.

3. Hollow Lamian Noodles

Shake the noodles evenly into long strips, put them on the chopping board, press a deep groove in the noodles with wooden chopsticks, sprinkle a little white sugar into the groove, then pinch the two sides of the mouth, and then pull the strips to the pot according to the Lamian Noodles method. Because the sugar in the strips melts, the center of the strips becomes a hole after cooking, so it is called hollow Lamian Noodles.

4. Stuffed Lamian Noodles

Remove the tendons from the chicken breast, chop it into paste with the back of a knife, and add egg white, lard, clear water, monosodium glutamate and salt to make a thin paste. After Lamian Noodles is shaken evenly into strips, it is placed on a chopping board, pressed into a deep ditch in the middle of the noodles with bamboo chopsticks, then stuffed with pasty minced meat, kneaded on both sides of the upper end, grown into strips according to the little Lamian Noodles square farad, and cooked in a boiling pot. Making hollow Lamian Noodles and Lamian Noodles with stuffing requires high technology and ingenuity.

Baidu Encyclopedia-Lamian Noodles