How to do the daily practice of wrangling?

1. Add salt to the flour, stir well, then add water and knead until the dough is completely kneaded in one direction, so that the dough becomes gluten.

2. Knead the dough into small pieces.

3. Take a large plate, put oil on it, knead a small dose into a cylinder, place it in turn, and brush the surface with thin oil.

4. Wrap it with plastic wrap and stay awake for more than half an hour.

Take a small amount

clap

7. Roll evenly up and down with a rolling pin.

8. Press horizontally in the middle.

9. Hold both ends with both hands

10. Stretch the surface on the chopping block and in the air by elastic force.

1 1. A thin film is formed in the middle transverse pressure section.

12. Tear the film from the middle to both ends to form a circle of closed noodles.

13. Lamian Noodles is finished.

Practice 2,

1, add a little salt to the flour, mix the flour with cold water, knead it evenly, draw it to the same size, knead it into strips, put a layer of oil on the plate, put the wiped bar code away, brush it with a layer of oil, seal it with plastic wrap, and let it stand for 10 minute;

2. Stir-fry pork, mushrooms, winter bamboo shoots and bean sprouts in the marinade, sit in a pot until the water boils, take out the noodle agent, hold both ends with both hands, tear it into fine but unbroken noodles, cook it in a boiling water pot, take it out, and pour in the marinade, or add salt, chicken essence, vinegar, soy sauce and Chili noodles, pour in the hot scallion oil, and stir evenly to serve.

Lamian Noodles is a traditional local pasta in Shaanxi Province. Lamian Noodles is mainly popular in Shaanxi, southwestern Shanxi and Huixian, Liangdang and Chengxian areas in Gansu. It has a history of 3000 years. Lamian Noodles, the Xifu in Baoji, is the most authentic and famous in China. The main raw materials are white flour, eggs, spinach, carrots, condiments, and pickled seeds.