Lanzhou Lamian Noodles
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Lanzhou Lamian Noodles
Ingredients
- Wheat Flour - 2 lbs
- Kansui - 1.1 oz
- Water - 23 fl oz
- Salt - 0.4 oz
- Campbell's Beef Broth - 2 qt
- Cilantro - 1.1 oz
- Scallions - 1.1 oz
- Daikon - 1.1 oz
- Spinach - 1.1 oz
- Beef - 10.6 oz
Step by Step guide
Step 1
Mix kansui with 120 ml of water. In 560 ml of water, dissolve the salt and add 10 ml of the kansui solution.
Step 2
Gradually pour the solution into the sifted flour while kneading the dough with your hand. Avoid compressing the dough; instead, gently spread it out.
Step 3
Once the entire mixture has been added, you can turn the dough out onto the countertop and continue kneading, pressing and stretching the dough on the work surface.
Step 4
Knead until all the flour is incorporated and the dough becomes elastic, smooth, and uniform. Cover the prepared dough with plastic wrap and let it rest for 15–20 minutes.
Step 5
After some time, stretch the dough into a small flat shape and moisten it with a kansui solution. Fold it and stretch it again on the table, drizzle it with the solution once more, and fold it again. As a result, the dough should become very elastic and not tear when stretched.
Step 6
Roll the dough into a log and stretch it into a rope. Hold the rope by its ends above the table, rotate it a bit as if it were a jump rope; it will stretch a little more. Join the ends together, and the dough will twist into a braid. Stretch this braid again, hold it by the ends, and repeat the same process.
Step 7
When the dough stretches easily, shape it into an even rope, brush it with vegetable oil, and divide it into pieces weighing about 200 grams each. Each piece of dough is one serving of noodles.
Step 8
Place the dough for the portion of noodles onto a floured surface and shape it into an elongated cylinder.
Step 9
Gently pinch the ends of the cylinder with your index and middle fingers, while holding it in place with your thumbs from above.
Step 10
With one swift motion, stretch the dough out to the sides and join the ends together. Hold the ends in one hand between your index and middle fingers. Find the middle of the loop, pull on it to stretch the dough further.
Step 11
Hook the resulting loop with the middle finger of the hand that holds the ends of the dough. Stretch and fold the dough again. Repeat this motion four to six more times until you have thin noodles. Remove any thick pieces of dough that remained in your hand.
Step 12
Add the noodles to boiling water and cook for 3–5 minutes, stirring constantly.
Step 13
Slice the daikon into thin rings and blanch them in boiling salted water for 1 minute. Then transfer to cold water. Place the cooked noodles in a deep bowl, add finely chopped herbs, spinach leaves, thinly sliced raw beef, and daikon.
Step 14
Pour in strong hot beef broth.
Step 15
Serve the noodles immediately.
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