Why Lamian Noodles?

Lamian Noodles, a traditional noodle of Han nationality, is famous for its Lamian Noodles in Fushan, Shandong Province, and originated in Lamian Noodles, Fushan. Later, it evolved into famous foods with various flavors, such as Lamian Noodles in Lanzhou, Lamian Noodles in Shanxi, Lamian Noodles and Longxu Noodles in Henan. Lamian Noodles, also known as Shoumian, Lamian Noodles and Lamian Noodles, is a famous pasta with unique local flavor in northern urban and rural areas of China. Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor. Lamian Noodles is very technical, so we must master the correct essentials to make a good Lamian Noodles, that is, the dough should be prevented from dehydration, shaken evenly, rolled evenly, and the pot should be spread out to prevent squatting. Lamian Noodles can also be made into different shapes and varieties according to different tastes and preferences, such as small braces, hollow Lamian Noodles, Lamian Noodles with stuffing, capillary, second fine, wide, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.

Production method:

Materials: 2500g refined powder, water 1500g, 25g alkaline noodles and a little salt.

Production process:

1. Put flour and salt noodles into a basin, pour water with one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), and stir the flour with the other hand until it is in a spike shape, so that the flour and water are all blended, then knead it into a ball, then immerse your hand in water and stir it evenly until the basin is clean and smooth, and your hand does not stick to your hand. Cover it with a clean cloth for about half an hour.

2. Dissolve the alkaline surface in alkaline water with 100g water.

3. After the dough is cooked, take l/2 dough and dip it in alkaline water to knead it into strips. Lift one end of each hand-kneaded dough off the chopping board, and slowly slide the thin strips, that is, shake them up and down, and knead them into twists with your hands folded. After repeated shaking for six or seven times, when the thickness is uniform, sprinkle the dry noodles on the chopping board and roll them evenly, then lift the strips from the chopping board and put them on the chopping board. While pulling, roll the dough, pull the dough into strips (64 pieces) with thin incense sticks and put it in a boiling pot. When cooking, the left hand holds the dough at both ends, and the right hand scatters the dough evenly in the pot. Then, put your right hand on the dough head, while your left hand pulls the dough head and scatters it into the pot.