when making cakes, noodle soup is mostly divided into two types, full-scalded noodles and semi-scalded noodles, which are made according to the needs of your snacks. 1. Full-scalded noodles are made by boiling water completely, then boiling the noodles, and kneading them evenly without any cold water. 2. Semi-scalded noodles are made by adding one third of boiled hot water (the ratio of noodles to water, for example, 1 kg of noodles with 3 liang of boiled water). ) expect to add cold water, soft and hard according to your needs. When cooking oil lamb, it is suggested to add 5-6 boiled water, a little cold water, salad oil and dough to make it as soft as possible. After kneading it evenly for 5 minutes, squeeze it under and wrap it in red bean paste. Lotus capacity and so on.