Manufacturing method of Shaanxi Lamian Noodles

Lamian Noodles is one of the common wheaten foods in Shaanxi. As a native of Shaanxi, a bowl is indispensable every day. Especially the oil surface is the most popular. Pour the oil directly on the Chili noodles and you can eat it with a click. Garlic is spicy and refreshing, which is the first feeling of oil-sprinkled noodles.

Oil-splashing Lamian Noodles skills;

1 First of all, high-gluten flour is stronger because of adding salt. A kilo of flour uses 8-9 grams of salt and 220-225 grams of water. The master's professional statement is this:

In winter, a catty of flour salt is 4-5g, and water is 240-245g.

In spring and autumn, 6-7 grams of salt and 230-235 grams of water per catty.

2, followed by kneading dough, the kneaded dough must be white and smooth. Knead the dough after waking up, divide the dough into two doses, seal it with plastic wrap and let it stand for three or four hours.

The most difficult thing is Lamian Noodles's skill. A novice needs repeated practice to ensure that Lamian Noodles meets the standard.

Pinch the dough with your fingers until the thickness is even, and then touch it with your hands. On the basis of kneading the dough, hold both ends of the dough with both hands and gently shake it up and down. Then increase the amplitude of shaking, that is, the arms slowly spread out, so you must feel the stiffness and rhythm of your face, otherwise it will be easy to break. The dough with the right size is almost 1.5 meters long.