What is the correct recipe for Lamian Noodles dough?

The correct recipe and practice of Lamian Noodles dough are as follows:

Preparation materials: 300-350g flour (3-4 people), water 150- 175g, proper amount of oil and salt.

Production steps:

1. Knead flour, water and salt into a uniform dough. Dough is as soft and hard as dumpling skin. The dosage of half a catty of flour salt is only 1 teaspoon, as shown in the following figure:

2. Wake up for 2 hours after kneading. Roll it into a rectangle, as shown in the figure below:

3. Sprinkle a thin powder on the surface. Then roll it out on a rolling pin to make the dough sheet thinner and bigger, as shown below:

4. Spread thin powder on the surface (to prevent adhesion) and fold it like a folding fan, as shown in the following figure:

5. Cut it into strips with a knife (width according to personal preference), roll it into a thickness of about 1mm, and cut it into a width of about 4mm, as shown in the following figure:

6. Then shake out the noodles one by one by hand, or hold them face to face twice when cooking, as shown below:

7. Lamian Noodles is ready, as shown in the following figure: