1, first according to the recipe weighing flour and gluten enhancer, weighed and mixed properly, generally add 0.5% gluten enhancer can be.

2, and then salt and water dissolved in 1 to 50, the flour kneaded into a smooth dough and then fermented for half an hour.

3. Adding salt to the dough makes it stronger, and fermentation makes the gluten loosen and stretch, so it can be pressed into noodles better.