Lanzhou hand-pulled noodles / 兰州拉面

The noodle is a kind of pasta that many people like to eat in life. It is more famous for the noodles in Lanzhou. Do you know what flour to use? Let's take a look at the details of the ramen.

Hand-Pulled Noodle to use high gluten flour, or modified powder Hand-Pulled Noodle special, Hand-Pulled Noodle and surface technology is very important, and when the surface is the best natural ash to Gabon, Peng Hui, proofing, to do a lot of stretch, let out of the bar, you need good arm strength, general Hand-Pulled Noodle pull 7 ring left and right then, it will break.

Detailed practice of drawing noodles

1, the selection of fresh high gluten flour to ensure the success of the production of the precondition for the production of noodles;

2, noodles: first of all, we should pay attention to the temperature of the water. Generally, we need warm water in winter and cool water in other seasons, so that the temperature of the good dough is always kept at 30 degrees. When kneading the noodles, we should pay attention to "three times of water, three times of ash, 99 times eighty-one times of kneading". The ash, in fact, is a base, instead of a surface agent.

3, wake up: a good dough will be placed for a period of time, the general winter can not be less than 30 minutes, a little shorter in the summer;

4, slip: by two hands holding the lift on the counter force beat. An elongated, two fold, continue to hold both ends to beat, so repeatedly;

5, Hand-Pulled Noodle: noodles on the board, and the oil, holding the ends of arms uniformly accelerated outward stretch, then two fold, two at the same time on the one hand (left hand fingers in general use), on the other hand refers to under the hook on the other end, hand over, the formation of a noose like noodles, and hands to stretch on both sides. The noodles stretched, then the right hand hook is sleeved on the finger, right hand to hold the other end stretch. Stretch is faster, the force should be uniform, so repeatedly, each pull, to break a wrist in the back, pull to the end, shaking hands up and down a few times, pull noodles can be flexible with uniform thickness.

The Ramen are very common in the streets and alleys of the city. All of them are made by hand. Many people like to eat it. What's the flour to use for the Ramen? How do you do it? Let's understand it in detail.

拉面是生活中很多人喜欢吃的面食，比较出名的就是兰州拉面了。你知道拉面要用什么面粉吗?下面我们来看看拉面的详细做法吧。

拉面要用高筋面粉，或者用拉面专用的改良粉，拉面的和面技术很重要，和面的时候要加蓬灰，最好是天然蓬灰，醒发后，要做多次抻拉，让面出筋，这个需要很好的的臂力，一般拉面拉7环左右即可，不然会断。

拉面的详细做法

1、选择新鲜的高筋面粉，才能为拉面的制作成功保证前提条件;

2、和面：首先应注意的是水的温度，一般要求冬天用温水，其它季节则用凉水，使和好的面团温度始终保持在30度，揉面时讲究“三遍水，三遍灰，九九八十一遍揉”。其中的灰，实际上是碱，用和面剂代替。

3、醒面：即将和好的面团放置一段时间，一般冬天不能低于30分钟，夏天稍短些;

4、溜条：用两手握住条的两端，抬起在案板上用力摔打。条拉长后，两端对折，继续握住两端摔打，如此反复;

5、拉面：面条放在案板上，撒上清油，手握两端，两臂均匀用力加速向外抻拉，然后两头对折，两头同时放在一只手的指缝内(一般用左手)，另一只手的中指朝下勾住另一端，手心上翻，使面条形成绞索状，同时两手往两边抻拉。面条拉长后，再把右手勾住的一端套在手指上，右手继续勾住另一端抻拉。抻拉时速度要快，用力要均匀，如此反复，每拉一下，要在手腕上回折一次，拉到最后，双手上下抖几次，拉好的面条即可柔韧绵长，粗细均匀。

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