Lanzhou beef ramen and noodle method and steps are?

1, and noodles: with warm water to melt salt water and noodles, water several times to pour, first pulled into a noodle wadding, and then rolled into a block, and then dipped in water to soften. Every 25kg of noodles with 12.5kg of water, 750g of salt, lye 100g repeatedly folded and kneaded, after 10 minutes, and then rolled into large strips in batches,

kneaded, smeared with oil, and then pulled into a 100g of heavy small doses smeared with oil and rolled into small strips, with a wet cloth cover tightly to be used.

2, stretching noodles: the noodles rolled thin (about 5-8), with two hands gently pulled long, and then the "head" of the flat line up, with two hands will be lifted to pull the noodles, then in the case of a bounce, two arms open and then a pull, and then the right hand will be pinched at the end of the noodle

lift, the left forefinger, middle finger stretching, and the left hand will be pinched, and then the right hand will be pinched, and the left hand will be pinched. The left hand index finger, middle finger into the fold, slightly flicked the noodles apart, two hands to stretch slowly outward, and then use the left hand ring finger, little finger to the middle of the noodles hanging, the left hand index finger and middle finger originally hanging the head of the noodles to the right hand, and then left and right to the

Outward stretching and pulling, and so on, that is, into the head of the fine noodles, and put into the pot of boiling water to cook that is complete.

How to show

1. Holding down the dough with the left hand, the right hand grasps a small amount of dough and rolls it forward on the board, known as stirring the noodles.

2. You can also alternate hands.

3, plunging noodles: make a fist with both hands, dip the back of the fingers in water and press hard on the dough.