Mix noodles. No, children, please ask Baidu. The surface and hardness are moderate, wake up for a while and start working after it is smooth.

Take a clean basin, fill it with appropriate amount of water, and it is better to knead the dough for half of it. Knead the dough in the water and knead it into water.

When the clear water is turbid enough to affect the dough kneading, pour the dough into another large container and repeat step 2.

When the dough cannot be kneaded into water, the process of washing the face ends.

As shown in the picture, the big one is the washed noodle water, and the small one is the washed gluten, and the gluten is put in a small bowl without water. Leave it overnight or for more than two hours for the water on the big basin surface to precipitate.

After precipitation, pour the supernatant of noodle water into the sink to store the water for later use. Mix the flour water with a spoon. Prepare two flat-bottomed gongs, a large pot (the size of which depends on whether the gong can be put down), pour water into the pot, and bring it to a boil. Apply a thin layer of base oil to the bottom of the gong, pour in a tablespoon of surface water, put it in a pot for steaming, cover the pot, take it out immediately after the surface water solidifies and put it in a sink to float the gong on the cold water surface for cooling. Then take it off by hand.

As shown in the picture, the thickness is even, which is actually very similar to spreading pancakes.

Put the gluten into the baking powder to wake it up, and steam it in the same way for ten minutes until it swells.

White and bright, delicious, without any additives, the taste is guaranteed to be better than any takeaway.

Mix in your favorite seasoning, and the delicious food is just around the corner.