What are the practices in Lamian Noodles?

Ingredients: 500g flour, 275g water, a little alkaline flour, 50g salt (the ratio of flour to water is about 10:5.5).

Exercise:

1. Mix flour, water, alkaline noodles and salt to form water-mixed dough, and simmer for about 30 minutes.

2. Grasp the two ends of the baked dough with both hands, and then perform a series of shaking actions. When it has a certain ductility, put it on the chopping board and proceed to the next step with a face.

3. Wrap the surface of the shaken dough evenly with a layer of lifting flour, grasp both ends of the dough with both hands, and then pull the dough evenly to both sides, repeatedly pulling about 7-8 buttons to complete the Lamian Noodles operation.

4. Quickly put the processed noodles into the boiling water pot to cook. (When cooking noodles, when the noodles float to the surface for about 7-8 seconds, use chopsticks to spread them to prevent the noodles from sticking to each other).

The second type:

1, prepare materials.

2. Do it by yourself according to the tutorial, or find a master to teach.

(1), the flour is kneaded into dough with water.

(2) Oil up and down, and plate. (If you are worried about sticking together, apply more oil.)

(3) Grease the panel, take a piece of bread and gently press it to make the bread even (you can also roll it with a rolling pin to make it thinner, and Lamian Noodles can make it thinner, but not too thin, so that the taste of gluten is gone).