2. Weigh the flour according to the formula and add it into the chef's machine, then weigh the water and add it into the chef's machine. Stir with min for about 8 minutes, and the dough will become loose. After waking up in the chef's machine for about 45 minutes, the dough will become sticky.

3. Knead the loose dough into dough by hand, and then crush the dough with a rolling pin.

4. Roll the dough sheet with a dough press for 5-6 times in one step, and fold the dough sheet every time until it is rolled into a rectangular shape.

5. Each subsequent gear is rolled twice until it reaches the ninth gear, the thinnest gear.

6. Roll the dough pieces into fine noodles with a noodle rolling machine, and steam them in a steamer at 100 for 20 minutes.

7. After steaming, cool it with fresh-keeping bags, put it in the refrigerator for quick freezing, let it boil in water when eating, take it out and put it in a container to cool it, and put some seasonings to eat. This is how cold noodles are made.