Processing technology of traditional food Lanzhou Lamian Noodles

1, dough, preferably with a little salt.

2. wake up Roll it into a cake and grease both sides. Then buckle it under the container. Repeat every few minutes, usually about 10 times, until the cake won't shrink back when it is pulled.

3. cut beef. It is best to have meat with muscle and oil. Cut into cubes.

4. Cook soup. It is best to wrap the seasoning in a small cloth bag, so that there is no material left at the bottom of the pot. The wrapped seasoning is tsaoko, cinnamon (less) and pepper. Some supermarkets in China sell it and cook it with raw meat. I use the ready-made marinade that has been wrapped in small bags in China. After removing the blood foam, I must remove it very cleanly. I can't change the soup and keep the original soup. Then add white pepper, a lot, like salt in stew, a lot, a lot. Salt comes last.

5, oily and spicy.

6. Lamian Noodles. Roll it into a cake, then cut it into strips and pull it! Force evenly!

7, out of the pot. Coriander prepared in advance, fish noodles first, then stir the soup! It's best to make the bowl bigger, so that the noodles can float in the soup, sprinkle with coriander, and there are peppers on it. It's better to have more Chili oil.