1, ingredients: high gluten flour 300g (about 6 sheets of two people), water 1600ml, 1 cucumber, bean sprouts two people, garlic paste moderate amount, sugar, salt, cooking wine, sesame oil 1 tablespoon each, 2 tablespoons of vinegar, 3 tablespoons of June fresh soy sauce.

2, mix water and flour, knead into a smooth dough, cover with a damp cloth and let rise for about 40 minutes;

3, take a clean pot, put 100ml water, put in the dough and knead, until the water becomes white and cloudy, pour out the water into a clean pot and wait for the use of the above steps again and again until the dough becomes gluten, the water becomes water is finished;

4, put in a bowl and steam for about

4, in a bowl of steam for about 30 minutes, steamed and cut into pieces spare;

5, wash out of the water mixed well in the pot to stand overnight, the next day to the upper layer of water pour off, the remaining precipitation of water mixed well!

6, steam pot boiling water, take a flat round pot (I use here is a cake pan) brush a thin layer of oil, put on the water, scoop a spoonful of flour paste into the flat, cover the pot with a lid to steam for about 2 minutes, the crust condensed bubbles can be turned off the fire; take out of the surface of the flat surface of the brush a layer of oil; the above repeated until all the flour paste can be used up!

7, sesame oil, sugar, salt, soy sauce, vinegar, cooking wine, garlic + 5 tablespoons of water mixed well; cucumber julienne; bean sprouts boiled in water; gluten cut into pieces; all of the above into a large bowl of mixed mix well. A night of crunchy cold cold skin can be enjoyable!