add water to the flour and knead it into a smooth dough. Divide the dough into two parts evenly and knead it round and flat. Grease it up and down, put it on a plate, cover it with plastic wrap, and refrigerate it overnight. The bread put in the refrigerator last night has woken up softly ~ At this time, the pot can fire and boil water, and it is ready to start Lamian Noodles. Grease the panel, take a piece of bread and press it slightly to make the thickness of the bread even. Cut into uniform strips with a knife, gently pull both ends to the left and right with both hands, and bounce up and down at the same time. The central point of the noodles hits the panel, and it is pulled and bounced several times to a satisfactory thickness, and then it is immediately thrown into the pot, and the operation can be repeated one by one.