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 the gluten is washed out.

II. Fermentation. Dilute pasta water to be placed, precipitation, skimming off the water, add yeast (old pasta water or not), fermentation, about one day and night in summer, winter should be appropriate temperature, about three days. When the surface has bubbles and the flavor is slightly sour, it is almost ready. I have more experience, pay attention to not too much.

Three. The rice cake noodles. Heat the pan, wipe the bottom of the pan with a cloth moistened with oil, mainly in order not to stain the pan. Pour the fermented pasta water into the pot, stirring with a wooden mallet, when the pasta water paste viscous when you have to rub hard and fast, especially laborious it! Until the dough all stained on the mallet, hand pinch the non-stick, color translucent can be.

Four. The first thing you need to do is to roll out the dough. The dough will be patty-cooked and then quickly rolled out on a cutting board to make a thin and thick sheet of dough. Attention, each time a little less rolling, action should be fast, pay attention to safety, do not be burned. The thinner the better. Do not overdo it. Chopping board available glass, rolling pin more metal products, stainless steel tube is the 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.

Let the steamed noodles cool down, cut them into strips and add seasonings.

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