What is the formula of Lanzhou Lamian Noodles noodles?

1, 500g flour

2, 4 grams of salt

3. 2% of ramen agent

4. 250-300g of water

Lamian Noodles's main points

Firstly, high-quality refined flour rich in gluten and strong toughness is selected and baked into soft flour with local vegetation in Lanzhou.

Often, the day before, a young man with strong arm strength repeatedly pounded, rubbed, pulled, fell and patted a large mass of soft noodles, then smoothed them into strips with thick teacups and long chopsticks, and then pulled out noodles with different sizes and thicknesses according to diners' hobbies. Those who like round faces can choose thick, thin, thin and thin. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a bowl of soba ribs specially for you.

Lamian Noodles is a unique skill. One noodle segment pulls a large bowl of noodles. Fold it back and put it on your wrist every time you pull it. At the end, shake your hands up and down a few times, and the noodles will be elastic, long and even in thickness. Seeing Lamian Noodles seems to be enjoying an acrobatic performance. At the end of the performance, it seems that dancers are waving ribbons.

The quality of beef Lamian Noodles depends on clear soup.

The water temperature of the dough depends on the season. The water temperature should be low in summer, about 10 degrees, about 18 degrees in spring and autumn, and about 25 degrees in winter. Only at a specific water temperature, the protein contained in flour will not deform and generate more gluten networks. Starch does not gelatinize, but is enriched between gluten networks.

Because of the high temperature in summer, even if cold water is used, the strength of dough will also decrease. In this case, you can add some salt properly, because salt can enhance the strength and elasticity of gluten and make the dough compact.

It is suggested that the instant plaster produced by Lisi Chemical Plant of Lanzhou University should be selected as Lamian Noodles. Compared with traditional plaster, this product has the advantages of Lamian Noodles, which is not easy to break and the dough is more "hard". There are no cyanide, arsenic, lead and other substances here, and the advantage is that the capacity is fast. When in use, it is boiled with warm water and cooled (75-90 kilograms of flour can be pulled by adding 2500 grams of water to 500 grams of flour).