Ingredients: 250 grams of flour.

Accessories: water 125g, salt 1g, oil 5g.

Steps:

1, flour, water, salt, pour into the basin.

2. Mix well and knead into smooth dough, about 10 minute. Cover with plastic wrap and let stand for 15 minutes. Take out the dough and knead it on the chopping block for 10 minutes to increase the toughness of the dough. Then cover it with plastic wrap and wake it for 15 minutes.

3. Divide the dough into four equal parts, knead each part evenly, flatten it and roll it into a disc with the thickness as shown in the figure.

4. Apply a small amount of oil to the bottom of the dish, then apply a layer of oil between each dough piece, stack it on the dish and cover it with plastic wrap, and let it stand at room temperature for more than 4 hours, or put it in the refrigerator for overnight.

5. Relaxed dough is very elastic and flexible. According to this cutting method, a piece of dough is cut into strips first, and the rest is covered with plastic wrap to prevent drying.

6. For the cut slender strip, pick up one by hand and grab both ends, then slowly stretch it evenly to both sides, and then pull out the appropriate thickness. Dora can find the feeling several times, and the more my children play, the happier they are.

7. Boil a pot of water while pulling. In Lamian Noodles, the water was boiled. Let's go in. As for the soup base and meat, it will be matched according to various tastes!