The practice of Lamian Noodles (2)

Third, wake up.

Proofing, that is, putting the mixed dough for a period of time (generally not less than 30 minutes in winter and slightly shorter in summer), is also aimed at promoting the generation of gluten. Placement can also make protein, which has not fully absorbed water, have sufficient water absorption time, thus improving the generation and quality of gluten.

Fourth, slip and fall.

After repeatedly beating, kneading, stretching and throwing the dough, the young man with strong arms put the dough on the panel, grabbed both ends of the strip with both hands, lifted it up and slammed it on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are constantly flapped. The purpose of this is to adjust the arrangement order of gluten in the dough, so that the disordered protein molecules are arranged in long chains, which is called Jin Shun in the industry. Then rub it into a long strip, pull it into a strip with a thickness of 20 mm and the length of chopsticks, or rub it into a round strip.

Verb (abbreviation of verb) spicy noodles

Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent the noodles from sticking), and then pull out noodles with different sizes and thicknesses according to the diners' preferences. If you like round surface, you can choose five styles: thick, two thin, three thin, thin and capillary. If you like the board, you can choose three styles: big width, wide width and leek leaves; If you want something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has unique skills. He holds both ends in his hands, and his arms are evenly pulled outward. Then the two ends are folded in half and placed in the fingers of one hand at the same time (usually with the left hand). The middle finger of the other hand is hooked down to the other end, and the palm is up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are straightened, put one end hooked by the right hand on the finger of the left hand and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be even, and so on. Every folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced chefs, not only has a fast Lamian Noodles speed (generally only takes about 10 second), but also has a uniform thickness and does not break, which is difficult for novices to do. A noodle joint 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. Generally, the thin two pieces are 7 buttons and the thin one is 9 buttons. The capillary surface can reach 1 1 button, and the strips are as thin as silk without breaking, which is really the essence of China cooking. Noodles are smooth and smooth, and can be fished out after a little boiling in the pot. They are elastic and do not stick to hands. There is a jingle that describes entering the pot: "Lamian Noodles is like a winding wire, which goes down into the pot and turns around to catch the chrysanthemum petals in the bowl." Lamian Noodles seems to be an acrobatic performance.

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Put the mixed noodles on the chopping board, knead them evenly or knead them into long strips, and gently lift both ends with your hands, but you don't need to dip them in alkaline water. Then spread it out, rub it into strips, roll it into pieces, cut it into little fingers with a knife, spread it evenly or rub sesame oil, pull it one by one, pull it into thin strips, and cook it in a boiling pot. This preparation method does not use alkali, has pure taste and simple preparation method, and is generally used in families.

Lamian Noodles with hollow hand

Shake the noodles evenly into long strips, put them on the chopping board, press out a deep groove on the noodles with wooden chopsticks, sprinkle a little sugar into the groove, then hold both sides of the mouth, and then pull the noodles into the pot according to the Lamian Noodles method. Because the sugar in the strip melts, the center of the strip becomes a hole after cooking, so it is called hollow Lamian Noodles.

Spicy noodles with stuffing

The chicken breast is deboned, chopped into paste with the back of a knife, and mixed with egg white, lard, water, monosodium glutamate and salt to make a thin paste. After Lamian Noodles is evenly shaken into strips, it is placed on the chopping board, pressed into the deep ditch in the middle of the noodles with bamboo chopsticks, stuffed with mushy minced meat, rubbed on both sides of the upper end, elongated into strips according to the Lamian Noodles method, and cooked in a boiling pot. Making hollow Lamian Noodles and Lamian Noodles with stuffing requires high skill and ingenuity.

This kind of noodle is a traditional noodle in Shanxi. Generally used for high-end banquets. Lamian Noodles with stuffing can also be stuffed with meat floss, which is called Lamian Noodles with meat floss.

Longxu Noodles, as the name implies, is meticulous. Generally, it is required to pull 12 button (4096 pieces). Noodles are very thin at this time and are not suitable for cooking. It is usually fried in warm oil and eaten with white sugar, commonly known as snowflake Longxu Noodles. In rural areas, the saying of "February 2nd" is to peel off the skin of the dragon, and it is a custom to eat shredded onion batter wrapped in spring cakes and stir-fry Longxu Noodles.

Shuila noodles

The dough is slightly harder than ordinary Lamian Noodles, and the production is the same. Rub the dough into a headline, roll it into a spiral, and then soak it in a cold water basin.

Bring the pot to a boil, then pull the noodles into sticks (sticks without water and sticks without water) and put them in the pot to cook.

Features: smooth tendons, sharp mouth and no paste in the soup pot, which is one of Shanxi fancy pasta.

Spicy noodles with vegetables

Vegetable Lamian Noodles is light green, and vegetable juice, usually spinach juice, is added to the dough. Or the vegetable juice of green vegetables, the dough is light green, and the steps are the same as ordinary Lamian Noodles, so that the back strip is green, delicious and nutritious.

Youla noodles

Shake or rub the dough into strips, evenly spread sesame oil with an oil brush, swirl and put it in a porcelain plate. After the pot is lit with boiling water, start from one end of the noodles, pull them into a fragrant column shape, put them into the pot while pulling, and take them out after cooking. This kind of gluten, smooth and sharp mouth, does not paste the soup pot. Because this surface is a root from beginning to end, it is also commonly known as the head.

Lamian; Ramen

Shake the dough into long strips, squash them by hand, make them into flat strips according to Lamian Noodles method, and cook them in boiling water pot. Because noodles are oblate, they are commonly known as Lamian Noodles.

Sashimi Lamian Noodles

Ingredients: blue-green algae noodles100g (fresh salmon fillets100g, shredded white radish, a little cooked white sesame).

Accessories: (1) Chai Yu stock 6 cups soy sauce 1 tablespoon salt 1/2 teaspoons (2) 2 tablespoons green mustard (2T wasabi sauce) 1 tablespoon soy sauce) Chai Yu stock 1 tablespoon cooked.

Output: 1. Mix seasonings (1) and boil to make noodle soup; Evenly mix the seasoning (2) into the dipping juice for later use. 2. Boil the blue-green algae noodles in boiling water for about 2 minutes, then take them out, cook them in noodle juice, then take them out, drain them, put them in a vessel, and sprinkle cooked sesame seeds on the surface. 3. Put shredded white radish and salmon fillets in another container, and dip the noodles in the sauce when eating.

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