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享受美食、交流厨艺、健康人生！同时提供一份家庭中餐食谱给喜欢家庭中餐但读不通中文的ABC
山西传统家做拉面：无盐，无碱，无蓬灰
材料：
面粉 500 克 ， 1 1/4 cup ，1 ts 油
做法：
1. 面粉加水用mixer搅拌成面团，醒面 2 分钟。
2. 将1 ts 油倒入面团上，用mixer搅拌到面团光滑发亮。醒面 5+ 分钟。
3. 将面团从mixer拿出，用手揉面到面团光滑发亮。揉面团成型如图1。在表面涂一点油防干。将面盆盖好，醒面 10+ 分钟。
4. 在面板上铺Parchment Paper, 将醒好的面团从面盆拿出放在纸上用手压成1 cm 厚 and 10 to 15 cm 宽的片如图2 (也把面团铺在撒一点点干面粉在面板上而不用Parchment Paper，但干面粉太多会造成面团表面干，影响拉面光滑度)。在表面涂一点油防干。盖薄膜于表面如图2。醒面 10+ 分钟。
5. 锅中加水，水开后，切面成1 cm宽1 cm 厚的小面条如图3。
6. 取一条，用两手各拿一头，一边抖一边拉到60-70 cm长（图4）。把面折回，一手拿两头，另一手的手指勾中间，拉面到尽可能的细和长（图5）。（如有困难用以上方法拉面， 也可先用一手拿一头，另一手拿切好的小面条的中间。一边抖一边拉到尽可能的细和长，把拉好的部分放锅中然后垂直的拉其余部分（图6）。
7. 拉完一碗，盖锅待水完全开沸，捞面出锅。
拉面可浇各种臊子食用。喜欢吃肉，加炖牛肉即为牛肉拉面。喜欢吃素，茄子拉面是很好的搭配。茄子臊子的做法见简易烧茄子和少油烧茄子.
茄子臊子做法: 连接 简易烧茄子和少油烧茄子.
炒青椒臊子做法: 连接 鸡柳炒青椒
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.
现在没用这种方法，拉面一直不成功，前些时候有个西北的朋友教了种方法，是揉面时推扁，然后卷起来重复，成功过几次，寻思是不是这种方法理顺了面筋。但最近也不太成功。
总觉的还是太费劲，总想着用和面机，买了KitchenAid, 没什么用。