Formula: 3g of flour, 14g of water, 4g of salt and proper amount of starch.

The method of rolling dough by hand:

1. Mix flour, water and salt together, knead into dough, wake up for about 2 minutes, and knead into smooth dough. The noodles should be hard.

2. Crush the dough with a rolling pin, so that the dough is evenly stressed on all sides during the flattening process.

3. Roll into a dough sheet of about 2mm. Sprinkle flour or starch evenly on it. With starch, its anti-adhesion is better.

4. Fold in half from both sides and sprinkle with flour or starch evenly. Fold it in half again and sprinkle flour or starch on both sides.

Tips

1. Sprinkle a little corn starch on the hand-rolled noodles, which can be put into fresh-keeping bags and frozen in the refrigerator.

2. When kneading the dough, you should make great efforts, pay attention to proper amount of water and moderate viscosity.