Material: 300 grams of high-gluten flour.

Accessories: water 200g.

working methods

1, dough mixing: add water to the high-gluten flour for several times, and then stir it into a floccule.

2. It is best to soften the dough and hold a bowl of cold water. Dip your fingers in water and press the dough.

3. Dip your fingers into the water, press the dough, and so on, until the dough becomes thinner and stronger.

4. Next is "soaking in water to wake up the dough": cover the dough with cold water and wake up the dough 1 hour.

5. Wake up and pour water on it.

6. Gently knead the dough with your hands, grab the dough, and the dough will fall.

7, falling noodles: grasp the dough in the palm of your hand, so that the dough falls.

8. Then let the dough fall into the palm of your hand and let the dough fall down.

9. Repeatedly toss the dough back and forth, and the dough becomes stronger and stronger.

10, after the dough is gluten, turn on a small fire, leave the pot and start to "wipe" (turn clockwise).

1 1, immediately "pull", remember: if the temperature of the pot is too high, the skins will pull together.

12, immediately "dip", dip too much and take out the noodles. When you see that there is no wet surface, you can quickly pick up the spring rolls with your hands.