Practice of board face

Materials: flour, water, etc.

1. Pour 500g of flour (high gluten flour) into a basin, then put 8g of salt and 1 g of alkali into a bowl, and then pour 250g of water to separate the salt and alkali. Then slowly pour the water in the bowl into the basin, stir it while pouring, and knead it repeatedly into smooth dough.

2. Put the kneaded dough into a plastic bag to wake it up for a while, half an hour in summer and more than an hour in spring, autumn and winter.

3. After the dough wakes up, knead it for another 3 minutes as usual, then cover it with a plastic bag and wake it up 10 minute.

4. Roll the dough that has been proofed for the second time into a cake with a thickness above 1cm with a rolling pin, roll it into a square as much as possible, and then change the knife and cut it into diamond-shaped strips with a length of 1cm. Then sprinkle with starch. It must be starch, not flour.

5. Then put the cut prismatic noodles on a smooth operating table and roll them into small cylindrical noodles with your palm. Then put the shaped noodles into a noodle box and cover it with plastic to prevent air-drying and cracking. Continue to wake up 10 minutes.

6. When holding Lamian Noodles, first put the fritters neatly on the chopping board and roll them out evenly with a rolling pin.