What are the steps of traditional Lanzhou beef Lamian Noodles?

1, dough mixing: Boil salt water and dough with warm water, pour water several times, first pull it into dough, then rub it into pieces, and then dip it in water to soften it. Every 25 kg of flour is repeatedly folded and kneaded into strips with 12.5 kg of water, 750 g of salt and 100 g of alkaline flour, and kneaded into strips in batches after 10 minutes.

Knead well, oil it, then draw it into a small dose of 100g, oil it and rub it into small strips, and cover it tightly with a wet cloth for later use.

2. Hand Lamian Noodles: Knead the dough (about 5-8 strips), gently stretch it with both hands, then aim at the "dough head", lift the dough with both hands and pull it hard, then bounce it on the chopping board, then pull it with open arms, and then hold both ends of the dough with your right hand.

Lift up, put the left index finger and middle finger into the fold, slightly flick to separate the noodles, stretch out your hands and slowly pull them out, then hang the middle of the noodles with the left ring finger and little finger, hand the noodles originally hung by the left index finger and middle finger to the right hand, and then turn left and right.

Stretch it out and pull it two or three times, that is, it becomes fine noodles. Let go of the water pot and cook it.