Yiwu Lamian Noodles who knows how to do it?

1 Generally, fresh high-gluten flour should be selected.

2. Flour mixing is the basis and key of Lamian Noodles. The first thing we should pay attention to is the temperature of water, which generally requires warm water in winter and cold water in other seasons. Because the temperature of dough is easily influenced by natural air temperature, the temperature of the mixed dough is always kept at 3℃ by using different water temperatures, because the water absorption of protein in flour is the highest at this time, which can reach 15%. At this time, the gluten production rate is also the highest, and the quality is the best, that is, the extensibility and elasticity are the best, and it is the most suitable for stretching. If the temperature is lower than 3℃, the water absorption and quality of protein will decrease with the decrease of temperature. When the temperature exceeds 3℃, it will also reduce the generation of gluten. When the temperature reaches 6℃, it will cause the denaturation of protein and lose its properties. It is to keep the dough in the most suitable stretching range. Secondly, proper amount of water and ash should be put into the dough, because they can improve the production rate and quality of gluten in the dough. For example, a proper amount of water

3. After repeatedly ramming, kneading, pulling and throwing the dough, put the dough on the panel, hold the two ends of the strip with both hands, lift it up and beat it hard on the chopping board. After the strip is stretched, the two ends are folded in half, and the two ends are kept being beaten, so that the purpose is to adjust the arrangement order of gluten protein in the dough, so that the disordered protein molecules are arranged in a long chain, which is called shun Jin in the industry. However, it is twisted into long strips, which are 2 mm thick and chopsticks long, or twisted into round strips.

4 Put the smooth noodles on the chopping board, sprinkle with clear oil (to prevent noodles from sticking), and then pull out noodles with different sizes and thicknesses according to diners' preferences. Those who like round noodles can choose five styles: thick, two-thin, three-thin, thin and capillary. If you like flat noodles, you can choose three styles: big width, wide width and leek leaves; If you want to eat something angular, Master Lamian Noodles will pull a special bowl of buckwheat for you. Lamian Noodles has a unique skill. He holds both ends in his hand, and the two arms are evenly and forcefully pulled outward. Then the two ends are folded in half, and both ends are placed in the fingers of one hand at the same time (usually with his left hand). The middle finger of the other hand is hooked down to the other end, and the palm is turned up, so that the noodles form a noose shape, and both hands are pulled to both sides at the same time. After the noodles are stretched, put one end hooked by the right hand on the finger of the left hand, and continue to hook the other end with the right hand. When pulling, the speed should be fast and the force should be uniform, and so on, each folding is called a buckle. Pulling is a highly technical job, and it is difficult for beginners to master the essentials. The same dough, in the hands of experienced old chefs, not only has a fast Lamian Noodles speed (generally only takes about 1 seconds), but also the pulled noodles are uniform in thickness and do not break, which is difficult for beginners to do. A noodle joint just pulls a large bowl of noodles. Every time you pull it, you should fold it back on your wrist. When you pull it to the end, shake your hands up and down several times, and the noodles will be flexible and long, with even thickness. Generally, the two thin pieces are 7 buttons, while the thin ones are 9 buttons, and the capillary surface can reach 11 buttons. The strips are as thin as silk and do not break, which is really the essence of China cooking.

5 apart from Lamian Noodles, the advantages and disadvantages of Lanzhou beef, Lamian Noodles beef and Lamian Noodles lie in the pure and fragrant soup, which is the source of all kinds of fresh food, paying attention to the use of soup, being good at making soup, and especially paying attention to the preparation of "clear soup" to make it clear and clear. The preparation method of soup has been recorded in Qi Min Yao Shu. After long-term practice, beef, fat chicken and beef are used as the main ingredients, and more than 3 kinds of seasonings and traditional Chinese medicines are used to prepare the old soup. After boiling and micro-boiling, the flavor of the main ingredient is dissolved in the soup, and it has to be "cleared" twice in the middle. The finished product is crystal clear and delicious, which is the most delicious soup in beef noodles. Nourishing blood and calming the nerves, expelling wind and dredging collaterals into the spleen, lung and kidney channels have the functions of strengthening the spleen, tonifying the lung, consolidating the kidney and benefiting essence.