More pictures to explain the production strategy of manual Lamian Noodles - Braised pork belly manual Lamian Noodles

2024-06-05 15:00:22 2044

Since my mother-in-law came to Guangzhou, our family has more opportunities to eat pasta. Steamed buns, Mantou, dumplings, pancakes, hand rolled noodles, and Lamian Noodles have continued. My mother-in-law always makes them in different ways. I have eaten more than 10 types of pasta, but my favorite is this hand-made Lamian Noodles. It tastes strong and is simple. It won't stick even if it is kept for a long time. It can chew even if it is cooked for a long time carelessly< br>

Details of ingredients

plain flour 350 grams
Clear water180 grams
salt3 grams
Xiao Tang Cai1 tree

Technique

difficultySimple
workmanshipburn
tastesalty and savory
timeThree hours

Steps to make More pictures to explain the production strategy of manual Lamian Noodles - Braised pork belly manual Lamian Noodles

1. Prepare the materials. Pour the weighed flour into the bread maker (serving for four people).
2. Pour in salt.
3. Pour in clean water again (pour in water bit by bit, don't pour all the water in at once).
4. Use chopsticks to assist the bread maker by stirring the flour into flocs.
5. Start the dough mixing program of the bread maker and stir for 40 minutes.
6. Cover the kneaded dough with cling film and let it sit for 30 minutes.
7. Divide the dough evenly into four parts and knead them into long strips (this is one part).
8. Cut the kneaded dough in half.
9. Apply oil to the cutting board, press the dough with your fingertips, rub from the middle to the left and right sides, and form thin round strips.
10. Apply oil to the plate, then apply oil to the fine round strips that have been kneaded, put them into the plate, and wrap them into a circular shape.
11. Apply another layer of oil to the pre packaged thin round noodles and cover with cling film for 1:30-2:00 hours. (The longer the time, the easier it is to pull evenly. Here is the amount of one noodle, which is equal to one eighth of the total dough.)
12. Grasp both ends of the dough with both hands to evenly elongate it (you can use the method of throwing the dough onto the cutting board to elongate it).
13. Bring the water to a boil and add the pulled noodles.
14. Cook until the noodles float on the water surface, then remove them and put them into a bowl (about 2 to 3 minutes).
15. After boiling the water in another pot, sprinkle salt and blanch until cooked.
16. Pour the braised meat juice on the noodles in the bowl, mix well, and then put on the Braised pork belly and crabapple vegetables.