1, ordinary gluten flour with a spoonful of salt. High gluten flour is better, pressed out more gluten. Then add a tablespoon of lye flour. "Alkali is the bone and salt is the tendon", in order to noodles gluten, add alkali and salt is a must.

2, pour boiling water into the basin, hot noodles while stirring with chopsticks. Not all hot, one-third or two-thirds of the noodles with boiling water on the line. Scalding the noodles with boiling water is a very critical step to ensure that the noodles are strong and not streaky, which is also a skill of our Qingyang people to make noodles.

3, then pour in cool water and stir with chopsticks. Knead the dough together, smooth the dough and cover it with molasses for more than 30 minutes.

4: Put the molten noodles on a board and knead them evenly, then divide them into equal portions with a knife. Stuff the dosage into the noodle maker and screw on the lid.

5, the pot of water boiled, rotate the handle on top of the noodle machine, one by one, the noodles will be pressed into the pot. Pressure of the noodles must water must be wide, wait for the water to boil and then press the noodles.