Supplement: 200g of water

Practice

1, and the noodles: water is subdivided into high-gluten flour, first stirred into a sheepish shape.

2, the best dough to be a little softer, a bowl of cold water. Dip and press": dip your fingers in the water and press the dough.

3. Dip your fingers in water again and press the dough, and so on, until the dough becomes thinner and more stringy.

4. The next step is to "soak the dough": pour cold water over the dough and let it rise for 1 hour.

5. When the dough has finished rising, pour off the water on top.

6: Knead the dough with your hands a little bit, grab the dough and it will fall down.

7: Drop the dough: Grab the dough inside the palm of your hand and make the dough fall down.

8: Drop the dough into the palm of your hand again, again making the dough fall down.

9. Repeat the process of dropping the dough back and forth, until the dough becomes more and more al dente.

10, the dough on the gluten, turn on the heat, put a non-stick pan, began to "a wipe" (clockwise turn a circle).

11, immediately "a pull", remember Oh: the pan temperature is high, it will make the skin pull up together.

12, immediately "a dip", dip to go more to go char. See no wet noodles, quickly pick up the spring roll skin with your hands.