I. Noodle Soup Recipe:

List of Ingredients

Flour in moderation

Water in moderation

Cooking Steps:

1. Stir the flour into a paste with lukewarm water, which should not be too high, and is good for warming the hands. The batter should not be too thin, nor too thick, otherwise it is not easy to pick.?

2. Every few minutes, beat the batter a few more times like an egg to make the batter lubricated and elastic, then soak the batter in cool water.

3. Boil boiling water in a pot and start picking the noodles, pouring all the cool water from picking the noodles into the pot. Add more cool water and continue to pick the noodles, repeat this step four to five times, the rest of the noodles are soft and long

5, pour the picked noodles into the pot and keep stirring with chopsticks until it is stirred into gluten _ on it.

Two, ramen soup recipe

Lanzhou ramen soup recipe: star anise, cumin, grass nuts, sesame leaves, angelica dahurica, peanuts, sesame seeds, meat nuts, cloves, cinnamon, cardamom, nutmeg, diced beef, minced cilantro, minced green onions.

Expanded Information

Pulled noodles production method:

Materials: 2500 grams of fine flour, 1500 grams of water, 25 grams of lye, a little salt.

Production process:

1. flour and salt flour together into the basin, one hand pouring water (water temperature: warm in winter, cool in summer, spring and fall temperature), one hand and the noodles, playing into the spike, so that the flour and water all mixed with the rubbing of the light into a ball, and then dip their hands into the water will be the face of the plunger, plunging into the basin net surface light, do not stick to the hand. Cover with a clean cloth and molasses for about half an hour.

2. 100 grams of lye water will be melted into lye water.

3. After the surface molasses, take l/2 dough with both hands dipped in lye and rolled into long strips, each hand stretched the end of the face, lift away from the board, and slowly slipped, that is, up and down to shake the length of the two hands together into a twist shape, so that the repeated shaking of the six or seven times when the thickness of the uniformity of the board when placed on the board and sprinkled on the dry noodles rolled after handheld the ends of the handheld case to throw the long strips, and then put on the board and remove the ends of the two folded into the two.

One hand pinches the two ends, the other hand's four fingers on the other end of the two noodles, suspended in the air, and both hands at the same time, stretching, and shaking up and down, and repeatedly pull six or seven times. While pulling and rolling the noodle puff, pull the noodle into a thin incense stick thick strip (64), under the pot of boiling water. The left hand holds both ends of the noodle head, and the right hand spreads the noodles evenly in the pot, then puts the right hand on the end of the noodle head, and the left hand pulls off the noodle head and spreads it into the pot.

Characteristics: soft, sinewy and smooth.

References: