Ingredients: seven and a half cups of flour and four cups of water.

Practice: 1. Gradually add the flour into four cups of water and mix it evenly with a blender to form a thick dough. (Flour varies from place to place, so does water demand. It is advisable to grasp the dough downward by hand, but the dough can still be grasped without slipping down. For example, if the dough is too thin, it can't be made into dough, and if it is too thick, the skin of spring rolls is thin, but it's not easy.

2. Cover the noodles and put them in the refrigerator for several hours.

3. Heat the automatic aluminum flat-bottomed rice cooker (pan) to 300F (350F after proficiency), grab a large number of noodles by hand, turn it left and right to the center of the pan, leave a thin layer of round dough in the center of the pan, and then grab more noodles by hand. If there is a small hole, you can fill it with your hands. If it is too much, you can scrape it with a fork or knife.

4. After a few seconds, the dough in the pot will roll from the outside to the inside, then gently uncover it and roll it into a piece of dough and put it on a plate for later use.

Tip: 1. You can make about 100 sheets of materials.

2. If you add a little salt and baking powder to the material, the skin of spring rolls will be crisper and more delicious after frying.

3. Don't use a Teflon pot.

4. Practice grasping the dough with your hands before making spring rolls, because there are tendons in the dough, so it is not easy to fall off with your hands.

5. If the pot is too hot and the skin dries too fast, you will catch the baked skin when you grab the noodles.

6. The pot is too cold and the skin is thick and difficult to take off.

7. The pot is so sticky that it is difficult to take the skin out of the pot. You can put some oil on the paper and put it in the center of the pot. If there is too much oil, you can wipe it off with discarded spring rolls.

8. Cover the noodles and put them in the refrigerator for two days. They can still be used.