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Explore 蘭州拉面 家庭純手工拉面的技巧總結 3種拉面全學會 Hand-pulled Lamian Noodles with 541,518 views, 10,824 likes, and 427 comments. Experience the impact of this video content that has captured audience attention.

蘭州拉面/ Lanzhou Lamian Noodles, 是一種純手工拉面 / hand-pulled noodles。蘭州拉面的做法需要用到西北當地一種蓬蓬草燒成的灰來做拉面劑，本質上就是一種堿。現在無論是蘭州牛肉面的面館還是家庭製作都是直接用精製的蓬灰粉來做，省去了燒灰的復雜工序，也避免引入雜質，價格也非常實惠。我們習慣稱它為蘭州拉面，而蘭州當地人更喜歡叫它牛肉面。這期我們來做蘭州拉面的拉面部分，下期我們來分享牛肉面湯底，鹵牛肉和辣椒油的做法。祝大家拉面愉快！ 蘭州拉面的做法: 高筋面粉 500克 鹽 4克 水 245克 蓬灰水 12克 蓬灰水的比例： 蓬灰4克，加入到溫水12克中，攪勻，取上部澄清液體12克，其余4克蓬灰水在拉面完畢舍棄不用 How To Make Lanzhou Lamian Noodles: Bread Flour 500g Salt 4g Water 245g Penghui Solution 12g The Ratio Of Penghui Powder To Water: Add 4g of Penghui powder to 12g of warm water, stir well. Weigh out 12g of the clear solution and discard the other 4g of solution after finishing the noodle making. 牛肉的煮法：https://youtu.be/F_jKmz-a5Wo 蘭州拉面，手工拉面，蘭州拉面的做法，蘭州牛肉面，Lamian noodles, hand-pulled noodles

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