1. Put a proper amount of flour in the basin and mix the flour with cold water in summer, with moderate hardness. It's softer in winter and a little harder in summer.

2. Knead the noodles and knead them into long strips.

3. Twist it into a small dose by hand. Make them smaller this time, about 30 grams each, usually 50 grams.

4. Knead the dough one by one for later use.

5. Roll the round dough and flour into thin dough with a rolling pin.

6. Use a rolling pin to roll thin at different angles, and pay attention to the uniform force when rolling, so that the rolled dough will be uniform.

7. If the olive-shaped rolling pin can't be bought outside, such a small rolling pin can still be used for rolling noodles.

8. The rolled dough should be round and even in thickness. In addition, because it is steamed with dead noodles, the taste will be very strong. Be careful not to roll it too thick. Thin rolled vegetables are the best.

9. The steamer grate is coated with a layer of edible oil to prevent sticking, and steaming cloth can also be used.

10. After the water is boiled, put in a piece of dough, then cover it and steam.

1 1. Put the last one in. After steam comes out around the lid, open the lid and put the second one, and so on. Repeat the same action until the last one is steamed.

12. After the last cake is put in, cover the pot and steam for another five minutes.

13. Steamed out of the pot, uncovered the cake cover one by one, and served with various dishes.