2. If you have time, stir it once every 12 minutes to make the noodles fast.

3. If you don't have time to stir, after the dough is stirred, directly pour the clean water that partially covers the dough and let it rest with water.

4. Let the dough stand for 1-2 hours and pull it out by hand. At this time, start to wash your face.

5. The first time I washed my face, there was more starch, so the water was thick.

The way to wash your face is to put your hands into the basin and knead the dough back and forth to separate gluten from starch.

6. When the water is thick, change the water and repeat the washing action. The picture shows the third washing, and the water is not so thick.

7. This is the fifth washing water, and the water has been cleared. At this level, the washing water is directly poured out and is no longer needed, because not much starch can be precipitated.

8. put the washed batter water in a basin and let it stand.

9. After a while, the starch sinks, and the water on it can be poured out. Then, let it stand and repeat this action to obtain the final starch water with higher concentration.

1. Wash the gluten and fry it in the oil pan.

11. fry until golden on both sides, and set aside.

12. The picture shows the ingredients for making salty porridge. On the upper left is Schizonepeta tenuifolia, which is a unique herb in Henan. It is most suitable for eating salty porridge.

The bottom left is fried oil bubble, which is put in salty porridge. It's crispy and beautiful when you think about it. The making method is very simple. It's in my menu. You can make it with a search.

seaweed in the upper right, yuba and peanuts in the lower right, and vermicelli, which are not included in the shooting range, please prepare yourself.

13. Slice the fried gluten, shred kelp and cut yuba into small pieces for later use.

14. Take a pot, put it in kelp, peanut kernel and yuba, add salt, thirteen spices, pepper and soy sauce and start cooking.

15. After the water is boiled, add the cut gluten strips and dry powder strips.

16. spoon the starch water, pour it into the pot and mix well.

17. The consistency of porridge is mainly based on hanging vegetables in the pot, which is not easy to be too thick. Of course, it is not good to drink if it is too thin. Please grasp the degree.

18. after the pot is boiled, add the leaves of Schizonepeta tenuifolia, pour in sesame oil and monosodium glutamate, season and take out the pot. when eating, pour in balsamic vinegar and add fried oil bubbles to match the food.