1.

Mix flour and water to make a water-mixed dough, let it sit for about 30 minutes and set aside.

Roll the dough by hand. Roll the dough by hand 2.

Take a piece of dough, knead it evenly with your hands, then lay it flat on the chopping board, with the smooth side facing down, and use a rolling pin to roll it out into a sheet.

3.

When the dough block is rolled to a certain extent, roll the rolling pin into it, wrap it tightly with the dough, and push the roll out repeatedly with your hands.

After doing this several times, unfold it, sprinkle an appropriate amount of flour on it, roll the rolling pin into it from the other direction, roll it out, and then unfold it and sprinkle it on the flour.

Repeat until the dough is rolled out into thin sheets.

4.

Cut the rolled dough into thin strips with a knife, put it into a pot of boiling water and cook for about 3 minutes to have fragrant hand-rolled noodles.

Production Method 2 Edit 1. Put salt into water, mix well, pour water into flour, and knead into a dough with a smooth surface (do not add all the water at once, pour most of it first, and then decide whether to continue adding water based on the condition of the dough)

), it is better to make the dough slightly harder.

2. Put the dough into the container, cover it and let it rest for an hour.

You can put it in the refrigerator and the dough will be more chewy. 3. Take out the dough and knead it repeatedly on the chopping board. Knead it for as long as possible.

The labor you put in and the rewards you get must be directly proportional.

4. Sprinkle some thin flour on the surface, roll the kneaded dough into a round cake shape, and then roll it into an oval-shaped dough piece. Roll the dough piece on the rolling pin and roll it back and forth to make the dough thinner and thinner.

It is best to repeat this operation at different angles several times.

5. After reaching the thickness you need, unfold the dough sheet and sprinkle some thin noodles on it. 6. Fold the dough sheet and cut it into thin strips, with any width. 7. After cutting, shake the noodles and spread them out, and sprinkle some thin noodles on them to prevent them from sticking.

8. Put the pot under water and let it cook for an hour. Hand-rolled noodles are easier to cook. Just boil them [1] Production method 3 Edit Ingredients: Low-gluten flour Accessories: Eggs (local chicken) Seasonings: Salt Hand-rolled noodles

Hand-rolled dough method 1. Prepare flour and eggs. Pour the flour into a larger basin, add a few grains of salt and mix well.

(The bigger one makes it easier to knead.) 2. Beat in the eggs and use chopsticks to mix into a fluffy consistency.

3. Knead it into a smooth three-gloss dough, cover it with plastic wrap and let it rest for half an hour.

Knead the dough a few more times and divide it into two.

4. Take one portion and roll it into a round shape, then roll it into a rectangular shape.

Gradually roll it out until it is about 2 mm thick, and sprinkle a little dry flour evenly on the surface.

5. Gently fold the dough sheet in half and continue to sprinkle a little flour evenly on the surface.

Gently fold in half again.

6. Cut into uniform strips.

[2] Tip 1: Eggs are of different sizes, so don’t put all the flour in at once. If you feel it’s not enough, you can add more.

2: After kneading the dough, let it rest for half an hour so that the rolled out noodles will be more elastic.

3: If the chopping board is big enough, you can also roll it out at once.

Because the chopping board was too small, I had to do it in 2 steps.

4: When folding, just fold it in half gently, and do not press it after folding.

5: After cutting the noodles, sprinkle with a little dry flour and shake them gently with your hands to separate them naturally.

6: When rolling out the dough, the dough should be slightly harder so that the noodles will be beautiful and elastic.