Steps:
1. After the salt is melted with warm water, pour it into the flour+alkali basin several times.
2. Stir with chopsticks into a light state.
3, and then rub it repeatedly by hand until there is no dry powder.
4. Turn to the kneading mat and continue until there are three lights: face lamp, hand lamp and mat lamp.
5. Cover with a wet towel for 15 minutes.
6. Knead for a while after cooking, and then cover with wet noodles 15 minutes.
7. At this time, the dough has been very soft after the second baking. Continue to knead until it is very smooth, and cover it with a towel. 15 minutes.
8. Divide the dough behind the dough into 90g/ serving, which is exactly 1080g, and round it off.
9. Cover with a wet towel and let stand for 30 minutes.
10, take a small dough, roll it into an oval shape, and press a crease from the middle with your temper to make a Lamian Noodles blank.
1 1. Brush mustard oil evenly on both sides of Lamian Noodles blank with a small brush.
12. Make other 1 1 Lamian Noodles blanks in turn.
13, cover with plastic wrap, put the noodles in the refrigerator for more than 2 hours, and take out the Lamian Noodles.
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