2. Use lukewarm water when mixing the noodles so that they ferment quickly.

3. To ferment, but when I was a kid, I did it at home, I put the flour and put it directly on the kang, and after two days or so, a little sour, then I wrapped it up, and in order to test whether the flour had been fermented or not, I would cook a few sticky cakes and try to eat them.

Special note, when I was a child, the family steamed yellow rice noodles, with cold water and noodles, noodles and very dry, basically into a ball on the line, a touch of the hand, can be dispersed kind, but after fermentation, the surface is very soft, not so dry, it is directly wrapped.