Lamian Noodles's production materials: main ingredients: flour, water, alkaline noodles and salt. (The surface water ratio is about 10:5.5). Features of Lamian Noodles: fragrant column, uniform thickness and smooth taste. Teach you how to be Lamian Noodles and how to be Lamian Noodles. 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). Watch Lamian Noodles video online:/video/27e2977470147b74.htm.