蘭州拉面 家庭純手工拉面的技巧總結 3種拉面全學會 Hand-pulled Lamian Noodles

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and costs.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade chili oil can be made at a lower cost.

pickled mustard greens

🥗Healthier: fresh greens

💰Cheaper: cabbage

Cabbage is often cheaper and can add crunch.

Welcome to the channel, today we will make hand-pulled Lamian noodles.

Use bread flour or all-purpose flour with higher protein content (over 12%).

Add 4g of salt for winter; add more salt in summer to prevent dough from leavening.

For winter, use warm water; for summer, use ice water at 0C; for other seasons, use cold water.

The moisture content of the dough should be between 49% and 51%.

Add water in three increments: first, add 70% of the total water, dividing the flour wall into 3-4 portions and scooping in one portion at a time with a spatula.

Rub the flour with both hands, spread it out, and sprinkle 20% of the water for the second time, then scoop from the bottom and fold to distribute moisture evenly.

Sprinkle the remaining 10% of water on the dry flour, combine, and repeat the pushing out process three times.

Cover the dough and prepare the Penghui solution: mix 4g of Penghui powder with 12g of warm water (1:3 ratio).

Let the mixture settle, using only the clear solution from the top.

In winter, for every 500g of flour, add 12g of Penghui solution; use less in summer.

Make fists with both hands and stretch the dough flat; the dough should not be smooth yet.

Add half of the Penghui solution, press it into the dough, and fold it three times, repeating the dough breaking process until the solution is evenly distributed.

Fold the dough into a small 'pillow' and grease with canola oil.

Let the dough relax for 30 minutes in winter; less time in summer.

After 30 minutes, the dough should be softer and smoother.

Add the second batch of Penghui solution (2/3 of the remaining solution), fold three times, and push out into smaller pieces for better absorption.

Add the third batch of Penghui solution when ready to pull the noodles; knead the dough into a long strip and fold.

Twist the dough counter-clockwise and clockwise 6-7 times; it may be sticky, so grease with canola oil.

Form into a thick strip (5cm in diameter) and dust with flour; cut into two shorter strips (15cm long) and relax for 4 minutes.

Make each strip into 30cm long, ensuring even thickness for pulling.

Begin pulling the noodles: hold the two ends in your left hand, find the midpoint with your right index finger, and pull horizontally.

Lift the end of the noodles in your left hand after each pull to prevent breaking.

If the dough feels tight, stretch it gently to avoid breaking.

Once you have eight strips on the table, switch to using your right hand, palm facing up, to thin the noodles.

Coat with flour to prevent sticking, and transfer noodles from right hand to left index finger, pulling with the right hand, palm facing down.

For the last pull, transfer from left index finger to right thumb and from left hand to right index finger, giving it a quick snap.

Make the second type of Lamian noodles: chive leaf flat Lamian noodles by flattening the dough into a rectangular cross-section; follow the same steps as before.

Tips for making Lamian noodles: use warm water in winter, ice cold water in summer, and aim for a final dough temperature of 26-30C for easier pulling.

The amount of Penghui solution is crucial; too little makes it tight, too much makes it soft.

Add the last bits of solution before pulling to avoid tightness.

Always find the midpoint before each pull to ensure evenness and prevent breaking.

Cooking Techniques

Equipment Needed

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