How to make Shaanxi 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.

Noodles are very tough, and after repeated pulling by the chef, they become very thin and can be smoother in the palatable mouth. Lamian Noodles's process is very interesting, throwing it directly into the pot is like performing acrobatics. Anyone who has eaten Haidilao knows the charm of fishing noodles! This is how noodles are made.

Having finished the fun and delicious things in Lamian Noodles, here are the Lamian Noodles techniques taught by Master Kano.

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.

Lamian Noodles has three flavors: fried sauce (sauce flavor), oil sprinkled (spicy), and tomato and egg (salty). Today, I mainly talk about the production of Lamian Noodles with oil spill.

Oil-sprinkled noodles, oil chili pepper formula:

Oil spill: the ratio of onion: ginger: garlic: onion: onion = 6.5: 1.5: 2: 1 is used to make the formula of spilled seeds.

Chili noodle ratio = 80g coarse Chili noodle +30g fine Chili noodle +2g spice.

The base material of oil-sprinkled noodles: 6 noodles, 3 grams of salt, 3 grams of chicken essence monosodium glutamate, and proper amount of vinegar.

Generally speaking, hot oil with an oil temperature of 200 degrees is poured on Chili noodles.

The cost and profit of noodle restaurant:

Business people like to calculate the cost and profit of noodle restaurants, which is also a compulsory course for smart businesses.

The price of a bowl of oil-sprinkled noodles in the market is 8- 10 yuan, miscellaneous sauce noodles 10- 15 yuan, and western eggs 10- 15 yuan.

A catty of flour can make two bowls of Lamian Noodles at a market price of 2 yuan, so the cost of a bowl of Lamian Noodles is 1 yuan, and the cost of ingredients and soup is not too high, which is similar to that of 4 yuan.

So the profit of a bowl of oil sprinkled noodles is half of the money.

Many bowls of noodles can be sold at the end of the day, and shops with booming business can sell hundreds of bowls a day, so the profit of noodle restaurant is around several hundred to one thousand a day, which is a snack project worth investing.

Equipment required for noodle restaurant:

1, the market price of noodle machine is 500-2000 yuan.

2. Market price of dough mixer 1000-5000 yuan.

3. The market price of flour barrel ranges from 40- 120 yuan.

4. The market price of single stove is about 120 yuan.

Shaanxi has a long history and culture, diverse forms and complex customs. It's a long way to learn Lamian Noodles's technology, so it may not be enough to just look at the raiders. Why don't you let Xi Anjianuo's pasta trainer teach you by hand?