Among the factors why Lanzhou beef noodles are involved in the development, these techniques of kneading noodles can be said to be an important factor! Let's take a look at it together.
1. Knead the dough
Leave the dough for a period of time (usually less than 30 minutes in winter, slightly shorter in summer) for the main purpose of promoting the rapid production of gluten. The underabunded protein is then made to have a sufficient absorption time to improve the production and quality of gluten.
2. Sliders
Energetic young people will first repeatedly crush large pieces of soft surfaces, rub, stretch, fall, and then put the dough on the panel, grasp the ends of the rod with both hands, lift it, and fall down on the cutting board with force. After elongating, fold the ends and continue to grasp the two ends, beating the industry called Shungen. However, the growth strip is 20 mm thick, pull the side of the chopsticks length, or knead it into a circle. Alkaline substances baked with anchovies are often referred to as anchovies. When noodles are added, not only do the noodles have a special aroma, but the removed noodles are smooth, yellow and powerful.
The above two points are the focus of beef ramen, if these two points are done well, your distance from opening a beef noodle shop has been shortened, I hope it can help you!
![My father Chen Wantong ~ Lanzhou beef noodle founder Chen Weijing V grandson (2)[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)