Hello, the consistency of your batter is not adjusted properly. Technical data of steamed cold noodles by hand: 1. 10 kg of flour, 5 kg of warm water at 35℃, dough, static heat preservation and proofing for 30 minutes. 2. Knead the dough in water at room temperature, wash away gluten, and precipitate the dough at low temperature for 5-8 hours. 3. Remove the clear water from the upper part of the batter, stir it evenly, then measure the consistency of the batter as 17- 18 Baume with a Baume hydrometer, then add 8- 10g B energy source (dissolved with 10-20 times cold water 2 hours in advance) and 25g salt. 4. Wipe the thin oil on the dryer and put it in boiling water for preheating, then add 200 -300 grams of cold rice noodle paste, shake it evenly, put it in a boiling water pot, cover the pot and steam for 2-3 minutes before taking it out. 5. Steam multi-source gluten for 30 minutes, cease fire for 5 minutes, and take out the pot.