Lanzhou Lamian noodle is a type of hand-pulled noodle. To make lamian noodles, traditionally the locals burn the plant called halogeton arachnoideus and use its ash (Penghui powder) to make the dough. The ash is basic and thus the noodles will be yellowish after being boiled. Now both lamian noodle restaurants and homemade lamian noodle lovers use the ready-made Penghui powder to avoid the complicated ash-burning process. It is very reasonable in price, easier and safer. People in other places call the noodle Lanzhou Lamian noodles, while the locals prefer to call it beef noodles or beef Lamian noodles. I will share how to make noodles in this video. We will make the soup base, beef, and red chili oil in the next video. Happy Lamian noodle pulling!
How To Make Lanzhou Lamian Noodles:
Bread Flour 500g
Salt 4g
Water 245g
Penghui Solution 12g
The Ratio Of Penghui Powder To Water:
Add 4g of Penghui powder to 12g of warm water, and stir well. Weigh out 12g of the clear solution and discard the other 4g of solution after finishing the noodle making.
How to Make the Beef and Soup: • 牛肉面 蘭州牛肉面的清湯、牛肉和辣椒油的詳細...
Lamian noodles, hand-pulled noodles, 兰州拉面, 手工拉面
Lamian noodles, hand-pulled noodles, 兰州拉面, 手工拉面
28 сен 2024
