How to Make Easy Hand-Pulled Noodles at Home | NYT Cooking KarambitKnives,com
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The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the practice of delicately pulling the fresh wheat dough to create the strands. Hand-pulling noodles, or la mian, is a technique that has been passed from generation to generation, and the results cannot be replicated with a machine. With just bread flour, water and salt, and a little patience, you really can make these fresh noodles at home. Vivian Chan-Tam shows you how.
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Get the FREE recipe: https://nyti.ms/489UFh8
Love her energy and would absolutely watch more Vivian!
If you are going to make Chinese style noodles, you could at least use the Chinese word for it instead of hand pulled noodles. The noodles are called La Mian (拉面). It isn't that hard to pronounce. Unbelieve that NYT isn't afraid to use the word Ramen (the Japanese pronunciation of a Chinese word) but can't bother to use La Mian. Another example of everyday Sinophobia in US media and passively erasing Chinese culture.
She gives me preschool teacher and i love it
Use physics. Gravity, not horizontal.
Vertical is your friend.
I could pull it two feet verti.
I could pull 6 hour one 4 feet
Still, great vid
She has an excellent camera presence, I’d love to watch more videos from her!