How to make Lamian Noodles by yourself at home?

Home-cooked version of simple Lamian Noodles

Pulling gluten is delicious, but without experience and technology, it is difficult to make a professional noodle restaurant Lamian Noodles at home. The Lamian Noodles I made today, although its face value is not high, its method is simple, its taste is good, and it is suitable for home operation.

Ingredients: flour, salt, water, tomatoes, eggs, pork and spinach.

Practice steps:

Step 1: Add some salt to the flour and mix well. Add cold water to make dough. The dough should not be too soft, but harder than jiaozi's. Face for half an hour.

Step 2: Knead the dough again about half an hour later, and the dough will be softer and smoother. After kneading, knead the noodles for another half an hour.

Step 3: Roll the baked dough into a rectangular dough sheet with a thickness of about 7-8 mm. ..

Step 4, cut into wide strips of about 1 cm.

Step 5, separate the dough, and put a layer of oil on each side and oil on all sides (the dough pulled out by rubbing the dough into a column and then oiling it will be round, so I didn't rub it again, so the pulled dough is uneven).

Step 6: Cover with plastic wrap and bake for another half an hour.

Step 7: Peel and cut the tomatoes and break the eggs.

Step 8: Chop the pork into minced meat.

Step 9: fry the eggs and tomatoes with salt for later use.

Step 10: Add salt to minced meat, a little thirteen spices, soy sauce and a few drops of soy sauce and stir-fry until cooked, because it can be a little salty for halogen.

Step 1 1, the baked noodles are soft and tough. Hold the noodles in your left hand and slowly stretch them from one end of the noodles in your right hand. Try to force evenly, don't pull hard.

Step 12: Lamian Noodles with a length of about 10 cm and a width of about 1 cm is at least 70-80 cm long and 3-4 mm thick. It's my first time to do it, and the stretching is uneven.

Step 13: Boil Lamian Noodles in a boiling water pot.

Step 14: Take out the noodles and put them in a big bowl.

In step 15, I cooked some spinach directly with noodle soup.

Step 16, I used a very mixed mixture, including tomato and egg marinade, two spoonfuls of minced meat, blanched spinach, one spoonful of Chili oil, and finally a little vinegar.

Step 17, mix well and start eating (actually, the mixing is uneven, there are many small noodles in the bowl, some of them can't be mixed, and many ingredients are buried under it), which is particularly thick and delicious.

Tips:

1. The surface must be in place and good enough, so that the Lamian Noodles is not easy to break. I cook pasta now, which is basically used at night and in the morning. On the one hand, noodles can be cooked on the spot, on the other hand, preparing dough in advance can save time in the morning. 2. After the dough is cut into noodles, it can be rubbed into a cylindrical shape and then oiled, so that the drawn surface will be round, but I didn't rub it, so the drawn surface is uneven. 3. It can be made into noodle soup. My family likes to eat dry mixed food, and the ingredients can be changed at will according to personal preference, so I can eat it at home. There is nothing to say.