Lamian Noodles should use high-gluten flour, or modified flour specially made in Lamian Noodles. The dough mixing technology in Lamian Noodles is very important. When kneading dough, Gabonese ash, preferably natural bitter fleabane ash, should be pulled several times after awakening, which requires good arm strength. Generally, Lamian Noodles can pull about 7 laps, otherwise it will be broken.
Choosing fresh high-gluten flour is a prerequisite to ensure the success of Lamian Noodles. Mixing dough: first of all, pay attention to the temperature of water. Generally, warm water should be used in winter, and cold water should be used in other seasons to keep the temperature of dough at 30 degrees. Pay attention to "three times of water, three times of ash, and 9981 times of kneading" when kneading noodles. The ash inside, actually alkali, was replaced by flour mixture.
Is Lamian Noodles the same as Lamian Noodles in China?
Korean instant noodles are generally non-fried, and there is no harm except protein, which is why they are more expensive than instant noodles (except spicy Lamian Noodles, which is also fried). To tell the truth, it's not bad to eat eggs and vegetables without fried noodles. There is no junk food, only junk food.
Korean's favorite Lamian Noodles is Xin Ramen, the most famous of which is Pai. This brand of Lamian Noodles is very famous in Korea, and it is also a product they once promoted.
Speaking of the difference between instant noodles in Lamian Noodles and China, the biggest difference is actually the taste. Domestic instant noodles, like ours, can be boiled in a pot for a while. Lamian Noodles is difficult to cook with boiled water, but it will taste better when cooked.