1, cook no more than five minutes, five minutes will cook out a pot of paste.

2, find a larger pot, pour the flour, in the center of the flour pile, like a volcanic eruption of the location of a little water, and use chopsticks to keep a direction of rotation, the flour and water.

3, about a bowl of noodles can use two-fifths of the water almost keep this amount of water to go and this noodle.

4, hand-rolled dough requires a high degree of hardness of the dough sticking well to the water of the dough with a basin buckle on the panel for 40 minutes.

5, during which you can lift and knead a little.

6, the hardness of the dough should be harder than that of the dumplings.

7. The next step is to find a thicker rolling pin to roll the dough into a thin pastry.

8. Fold the rolled out dough into a stack like in picture 1 and cut it with a cleaver to your preferred width.

9, note, always sprinkle raw flour, to prevent the cut noodles stick together, cut is the picture 2.

10, the last is the pot to cook, be sure to wait for the pot of water to boil before you can the following can be put in the water a spoonful of salt to prevent sticking to the pot.

11, cooked can be mixed marinade eat noodles recommended mushroom onion sauce.