What kind of flour does Lanzhou Lamian Noodles usually use?

The name of Lanzhou Lamian Noodles is the width of noodles made by Master Lamian Noodles, including capillary, fine noodles, two fine noodles, three fine noodles, leek leaves, wide noodles and large width. Therefore, it is not a name, but a specification of the surface.

Generally, you should choose fresh high-gluten flour, and Lanzhou has special flour for beef and Lamian Noodles. It is not advisable to choose aged noodles, because the protein activity in aged noodles is greatly reduced, and the aged noodles stored for a long time are easily moldy and deteriorated due to the external environment, which contains protein molecules.

Lamian Noodles pays attention to practice.

There are many kinds of beef noodles in Lanzhou, which can be divided into large width, two-finger width, two-finger width, leek leaf width, four millimeters in the second diameter, three millimeters in the third diameter, thin pencil lead thickness, thin wire thickness and other varieties, and can be divided into large and small bowls by weight.

Pay attention to one clear, two white, three red and four green. The clear soup is beef bone stew, the white one is white radish slices, the red one is Chili oil, and the green one is coriander and garlic seedlings.

Lanzhou beef noodles originated in the Tang Dynasty. According to historical records, Lanzhou beef noodles began in Jiaqing period of Qing Dynasty, and Ma Liuqi, Gansu Province learned it from Chen Weijing, a resident of Su Zhai, Qinghua Town, Huaiqing Prefecture, imperial academy.

Later, William Chan's descendants Chen Hesheng, Ma Baozi and others unified the standard of Lanzhou beef noodles, using a clear soup, two white radishes, three red seeds, four green coriander garlic seedlings and Huang Wu noodles Huang Liang. The five steps of its production, from material selection, dough mixing, dough mixing and Lamian Noodles, skillfully use the physical properties of the ingredients, that is, the ductility and elasticity of gluten.