Medium gluten flour 5000g, vinegar, chili pepper, salt, cucumber, soy sauce, garlic, yeast

01

Cool water and noodles, soft and hard. After the dough is ready, let it rise for ten minutes.

02

2. Put the dough in a bowl and pour in cool water to cover the dough. Knead and knead the dough in the water. Pour the dough water into a large bowl.

03

Repeat step 2 over and over again until the dough becomes clear. This dough kneads up to a sinewy texture.

04

Put the kneaded gluten in a pot and steam it for half an hour on high heat to become cooked gluten.

05

The pasta water that comes out of the gluten wash is half a pot like this. Let it sit for four hours and the top becomes clear water. Pour off the clear water and leave the batter that settles underneath.

06

Put the right amount of yeast powder in the batter. It needs to ferment overnight in summer and two days in winter. When you see a lot of small bubbles on top of the batter, it is fermented.

07

Put the fermented batter into a non-stick pan and turn on the heat. Keep stirring with a wooden spatula.

08

Keep stirring until the water evaporates and it becomes a dough, then you can turn off the heat

09

While it's still hot, divide the dough into several portions and put it on a glass plate to roll. I don't have a glass countertop, but a stone countertop will work. As long as it's glossy as a countertop, it's fine. Touch the board with oil and make sure to roll out the dough while it's still hot, into a thin sheet of even thickness.

10

Brush the rolled out dough with oil between each sheet. Place in a pot and steam under water. Steam for 7 minutes over high heat.

11

Steam and cut into two-centimeter wide strips, tear the steamed gluten into small strips with your hands, and shred the cucumber together on a plate.

12

Put the chili noodles, salt, and garlic paste into a small bowl, pour in the hot oil, and pour in the vinegar and soy sauce while the oil is boiling in the bowl. Stir well and pour over the crust and stir and serve.