Production steps:

1, flour 2 10/0g, water 60g, egg white 1, salt 1 teaspoon, and knead into uniform dough (the dough is hard. To knead the dough vigorously, the dough must be made into hard dough, and the noodles made in the later stage are strong.

2, put it in the refrigerator overnight to wake up (usually prepared the night before. Eat the next day. This is more convenient)?

3. Take it out the next day and flatten the dough.

Sprinkle some dry flour on the surface. Roll on a rolling pin

5. Roll while rolling. Repeat it several times. Sprinkle dry powder every time to prevent sticking.

6. Roll into a dough sheet with a thickness of about1.5mm. Sprinkle some dry flour on the surface and fold it.

7. Cut into noodles about 2mm wide.

8. Sprinkle some dry powder and shake the noodles.