Hellow guys, Welcome to my website, and you are watching Lanzhou Hand Pulled Noodles (拉面). and this vIdeo is uploaded by Chinese Cooking Demystified at 2020-05-16T16:22:47-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Lanzhou Hand Pulled Noodles (拉面) |
| Video Uploader | Video From Chinese Cooking Demystified |
| Upload Date | This Video Uploaded At 16-05-2020 23:22:47 |
| Video Discription | Authentic Lanzhou Lamian, alkaline hand pulled noodles: The Mount Everest of Chinese cooking. Teaching you how to make Lanzhou-style Lamian is a bit awkward. See… it’s less of a recipe, and more of a skill. It’d be like teaching you a language – I can introduce the stuff you need to know, but you won’t be fluent after your first class. And that’s ok. As such, there’s been a relative dearth of good information out there *in Chinese* on this noodle, let alone in English. So we felt like this would be a good video to clear the air a bit. Written recipe is over here on /r/cooking - apologies for the delay, there was some... feature creep: https://www.reddit.com/r/Cooking/comments/h8s8mz/a_definitiveish_guide_to_chinese_pulled_noodles/ -250g Pizza flour -120g Ice Water mixed with ½ tsp salt -Any dense oil for rubbing. Olive would work great. We used about ~3 tbsp through the whole process -10g water mixed with 2g Penghui Homemade Penghui: 100g salt, 90g sodium carbonate, 8g sodium triphosphate, 2.5g (3/4tsp) sodium metabisulfite. Remember the fundamental kneading technique - the ‘making the abacus string’: Press everything flat by first punching it down with all your force, then twisting and doing the ‘hand cross’ flattening motion. Then curl up the dough about an inch or so, move down the dough, and repeat that once or twice (depending on the size of your dough) to get a long string. The fold that in half, and optionally fold again if it’s still a little too long. Repeat. Besides that, Lamian is simply a matter of: - Do the cat claw to incorporate the flour. Quick knead - Optional but recommended rest - Make your abacus string. This will likely take 30-40 minutes and suck - Add the Penghui. Do either the 3fold2box technique or the abacus string, up to you - Comb your gluten. Do the twist if you want to look cool and impress your friends. Do the folding if you want to follow us. 5-6 folds is good to pull - Pull the noodles. Five times for ‘normal thin’, six for ‘hair thin’ So easy lah If you’re curious about where to buy some of this stuff… The Penghui is available through agents, but you need to buy a stupid amount of it: https://www.chinahao.com/product/597904693393/sten_gansu_lanzhou_ramen_agent_food-grade_pure_edible_pomain_powder_noodles_cold_skin_pancake_fruit The sodium triphosphate: https://www.amazon.com/Tripolyphosphate-Pure-Ingredients-Eco-Friendly-Packaging/dp/B01MU0AVL9/ The sodium metabisulfite: https://www.amazon.com/LD-Carlson-RH-8LLA-G52E-Sodium-Metabisulfite/dp/B0064O9G6A And if you don’t feel like pounding salt, some powdered sodium chloride: https://www.amazon.com/reagent-grade-Cloruro-qu%C3%ADmicos-Curated-Colecci%C3%B3n/dp/B0731WR7DQ/ As always, huge thank you to Trevor James a.k.a. the Food Ranger for continuing to allow us to raid his backlog for b-roll haha. Super nice of him, if you'd like to see the full video of him eating noodles in Xi'an (and it's a good one), definitely check it out: https://youtu.be/QCmHazFA0uA Also a big thank you to “the Perfect Loaf” for their footage of the stretch and fold technique. Hope to see more content from them :) https://youtu.be/HprDjPWuiN8 And the video of the conical screw mixer is over here. Super satisfying thing to watch lol. As an aside, if any budding entrepreneurs out there want to manufacture their own penghui… I think the 5L version of this would get the job done. I think this is precisely the type of thing our homemade Penghui was missing: https://youtu.be/Mmrk3ZgHCWw And lastly, the slow motion pizza toss is here. I would implore you to check out his other videos, especially the squirrel videos. Some old school YouTube right there: https://youtu.be/Ad2aA2QyLkA And check out our Patreon if you'd like to support the project! http://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg |
| Category | Howto & Style |
| Tags | hand pulled noodles | lanzhou lamian | hand pulled noodles at home | lamian | authentic lamian | chinese hand pulled noodles | alkaline noodles | penghui | the real lamian |
