Pan' an Lamian Noodles

Pan 'an Lamian Noodles, also known as pulled noodles, requires accurate ingredients to make Lamian Noodles. The general ingredient standard is: 5 kg of standard powder, 3 kg to 3 kg of water (increasing in winter and decreasing in summer), 1.5 yuan for salt and about 5 yuan for alkaline noodles. When kneading dough, beat out the dough, knead it into dough, add water to soften it, add alkaline water for half an hour, knead it evenly, then slowly knead it into long strips, close it and twist it into a twist shape. When the thickness is uniform for many times, put it on a chopping board and roll it evenly with dry flour, remove both ends, shake it up and down with each hand, pull it hard, pull it apart, close it together, pull it apart again, and then pull it apart. Generally, it is appropriate to pull it into sixty-four pieces. When cooking, hold both ends in one hand, fish in the middle with one hand, lift off the head and tail, cook in the water, fish out, and pour the seasoning. A clever cook can pull three kilograms of water and twelve buttons in one minute, counting eight and eight thousand one hundred and ninety-two, with thin silver threads, and the roots are not disorderly, and they are twelve Li long.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)