2. Knead the dough into a thick strip, which is slightly longer than the operator's left forearm, and lift the lower part of the dough with a fine flour stick. You can also knead the dough into a rectangular thick cake shape, and roll the fine flour stick in the lower middle position to make the dough stand up along the direction of the flour stick.
3. When operating, stand in front of the boiling water pot, the left upper arm leans forward slightly, and the left lower arm stretches horizontally in line with the hand to hold the dough. Hold a tile knife in your right hand. Tile knife is a special knife for face-cutting, which is similar in shape to a tile. When face-cutting, the thumb of the right hand is down, and the other four fingers are up. Hold the blade, and the convex surface of the knife back is down. When cutting, the angle between the knife surface and the dough surface should be smaller, and the blade should be cut obliquely, and the dough will be cut from right to left, and the cut noodles will be triangular. It's about 30 centimeters long. An edge can be formed on the back of noodles, because the next knife will always be cut on the edge of the previous knife, which requires moderate thickness, uniform thickness and long edge. Cut the sliced noodles directly into the pot, cook them as you cut them, order cold water once after the water boils, then take them out after boiling, and then rinse them with cold water to obtain the white blank Daoxiao Noodles.