At the same time, use less water first, add a little alkaline noodles and salt to the water, and don't add too much alkaline noodles to avoid yellowing. Alkaline noodles should be melted before use. Lamian Noodles is the wisdom of the northwest people, especially "Tiaozi" (local dialect), which is often eaten. Without being crushed, it is made directly by hand, with all kinds of vegetables and beef and mutton, which is a favorite pasta in northwest China. The cooked noodles are particularly smooth and elastic, and will not rot after a long time of cooking. Whether it is fried food, cold salad or noodle soup, it is very good.
Lamian Noodles needs to wake up standing when mixing noodles. The purpose of standing and proofing is to make protein in flour fully absorb water to form gluten, so that gluten network can be fully formed, and the pulled noodles are smooth, uniform in thickness and smooth after cooking. Add eggs and flour to the pot, prepare a bowl of salt water, and add salt water bit by bit until the noodles are kneaded. Pour the soup into a bowl, put it into handmade noodles, pile cabbage on one side of the bowl, put bamboo shoots and corn kernels cooked in hot water on the other side, put two pieces of seaweed and a little shredded seaweed, and then put eggs.
Remove the oil slick from the pork broth, add soy sauce and sake, pour into the pot, add brown sugar, add meat, and turn off the heat after boiling. There is nothing unique about Lamian Noodles's ingredients, which are nothing more than Japanese barbecue, bamboo shoots, boiled eggs, corn kernels, vegetables, seaweed, chopped green onion and the bottom of Lamian Noodles. Only the delicious dolphin bone soup base is the secret that pork will taste when it is cold. 4. Slice before eating, bake in the oven for 5 minutes, or fry in a pan until it is slightly golden yellow.