I. Wash the noodles. Use good flour and water to make a hard dough without any additives. Wake up and knead until smooth. Take a large container with water, put the dough into it and knead it slowly without breaking it up. The starch in the dough will gradually precipitate out and the water will become milky. When the water is cloudy, change the water and wash again until you get the gluten out.

II. Fermentation. The diluted pasta water will be placed, precipitation, skimming off the water, add yeast (old pasta water is also good), fermentation, about one day and night in summer, the winter will be appropriate temperature, about three days. When the surface has bubbles and the flavor is slightly sour, it is almost ready. I've had a lot of experience in this field, but I'm not sure if I'm going to be able to do it.

Three. Mochi noodles. Heat a wok and wipe the bottom of the wok with a cloth moistened with oil, mainly to avoid staining the wok. Pour the fermented pasta water into the pot, stirring with a wooden mallet, when the pasta water is thick and sticky, you must rub hard and fast, especially laborious it! Until the dough all stained on the mallet, with the hands of the non-stick, color translucent can be.

Four. Roll out the dough. The dough should be rolled out on a cutting board while it is still hot, and then rolled out into a thin, even piece of dough. Be careful, take less each time to roll, move quickly, pay attention to safety, do not be burned. The thinner the better. Do not overdo it. Cutting board can be used glass, rolling pin for metal products, stainless steel tube is best, to smooth.

V. Steam. Put the dough into a large open pot on the steamer basket on the rapid fire steam 7 - 9 minutes is cooked, too long is not strong, too short is raw.

Cool the steamed noodles, cut them into strips and add seasonings.