The simple practice of Japanese Lamian Noodles

Japanese Lamian Noodles material: refined powder 2500g, water 1500g, alkaline noodles 25g, a little salt.

Steps:

1. Put flour and salt noodles into a basin, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), and stir the flour with the other hand until it is in a spike shape, so that the flour and water are all blended, then knead it into a ball, then immerse your hand in water and stir it evenly until the basin is clean and smooth, and your hand does not stick to your hand.

Cover it with a clean cloth for about half an hour.

2. Dissolve the alkaline surface in alkaline water with 100g water.

3. Cooked noodles made by hand or machine, pork bones (dolphin bones) or soup made of chicken, vegetables and dried fish. , mostly with barbecued pork, bamboo shoots, chopped green onion and other ingredients.