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享受美食、交流廚藝、健康人生！同時提供一份家庭中餐食譜給喜歡家庭中餐但讀不通中文的ABC
山西傳統家做拉麵：無鹽，無堿，無蓬灰
材料：
麵粉 500 克 ， 1 1/4 cup ，1 ts 油
做法：
1. 麵粉加水用mixer攪拌成麵團，醒麵 2 分鍾。
2. 將1 ts 油倒入麵團上，用mixer攪拌到麵團光滑發亮。醒麵 5+ 分鍾。
3. 將麵團從mixer拿出，用手揉麵到麵團光滑發亮。揉麵團成型如圖1。在表麵塗一點油防幹。將麵盆蓋好，醒麵 10+ 分鍾。
4. 在麵板上鋪Parchment Paper, 將醒好的麵團從麵盆拿出放在紙上用手壓成1 cm 厚 and 10 to 15 cm 寬的片如圖2 (也把麵團鋪在撒一點點幹麵粉在麵板上而不用Parchment Paper，但幹麵粉太多會造成麵團表麵幹，影響拉麵光滑度)。在表麵塗一點油防幹。蓋薄膜於表麵如圖2。醒麵 10+ 分鍾。
5. 鍋中加水，水開後，切麵成1 cm寬1 cm 厚的小麵條如圖3。
6. 取一條，用兩手各拿一頭，一邊抖一邊拉到60-70 cm長（圖4）。把麵折回，一手拿兩頭，另一手的手指勾中間，拉麵到盡可能的細和長（圖5）。（如有困難用以上方法拉麵， 也可先用一手拿一頭，另一手拿切好的小麵條的中間。一邊抖一邊拉到盡可能的細和長，把拉好的部分放鍋中然後垂直的拉其餘部分（圖6）。
7. 拉完一碗，蓋鍋待水完全開沸，撈麵出鍋。
拉麵可澆各種臊子食用。喜歡吃肉，加燉牛肉即為牛肉拉麵。喜歡吃素，茄子拉麵是很好的搭配。茄子臊子的做法見簡易燒茄子和少油燒茄子.
茄子臊子做法: 連接 簡易燒茄子和少油燒茄子.
炒青椒臊子做法: 連接 雞柳炒青椒
Ingredients:
1. 500g all-purpose flour (about 3 cup)
2. 1 ¼ cup (300g)
3. ½ tablespoon oil
Directions:
1. Add flour and 1 1/5 cup water into flour mixture, combine to form dough, relax 2 min
2. Add 1 tablespoon water on dough and knead until dough smooth again, relax 2 min.
3. Add 1/2 tablespoon oil on dough and knead until dough smooth again, relax 10+ min.
4. Knead dough until it becomes very smooth and have sine surface, then knead dough into a slender roll and top it with a litter of oil (for prevent surface dry)（figure1）. Cove the bowl and let it relax more than 10 min or longer.
5. Take dough out of bowl top it with a litter of oil on surface, and put dough on parchment paper placed over a plat surface or directly put it on a plat surface topped with a litter of dry flour (don’t knead dough). Press dough down into about 1 cm thick and 10 to 15 cm wide flatter dough, toped surface with oil and cover it with plastic wrap (figure 2). Relax more than 10 min at least.
6. Added water in a large saucepan and bring to the boil.
7. Cut the flatter dough into 1*1cm strip (figure 3)
8. Take 1 piece of strip. Take two sides with two hand and pull it into noodle as long as possible (figure 4). Put two side in one hand, and use figures of another hand hold center and pull noodle as thin as possible (figure 5). (if you have difficulty to pull as described above, you can pull noodle piece by piece as shown in figure 6).
9. Put the noodle boiling water directly.
10. After pull enough noodle, cove the saucepan let it fully boiled. Drain noodles, and put them into a serve bow and topped it with sauce.
Directions of making eggplant sauce: Link http://blog.wenxuecity.com/myblog/68336/201510/236405.html
Tastes more like common homemade noodles than Lanzhou Raman.
Noodles are not so thin but more chewy. I use a pastry scrape to cut other than a knife.
It doesn't need to be cut very even or thin so it's easy to do. Also it doesn't need stretch very long.
One or two feet long is ok.
Save the dough for another day in fridge, then roll out, it tastes even better. Wow, love it.
Parchment paper is great for saving wet noodle dough. Not sticking.
現在沒用這種方法，拉麵一直不成功，前些時候有個西北的朋友教了種方法，是揉麵時推扁，然後卷起來重複，成功過幾次，尋思是不是這種方法理順了麵筋。但最近也不太成功。
總覺的還是太費勁，總想著用和麵機，買了KitchenAid, 沒什麽用。