Because I think noodles made with hot water are soft and waxy, but they seem to be similar to cold water. It's just that everyone should fully knead it, and it will be better to fry it when it is fermented. Moreover, the time of frying should be controlled well, and it should not be fried for too long, otherwise it will not taste good if it is fried too much.

brief introduction

The general water temperature is around 50℃. If the temperature is low, the water temperature of the dough can be higher, and the dough should be mixed with warm water of about 60 degrees. Never let go of the water, it will stick to your hands and the dough will not be tough.

If the temperature is low, the water temperature of dough can be higher. Use warm water of 60-70 degrees, never let go of water, so the dough has no toughness. The practice is: put the yellow wheat into the basin, and slowly pour the water into the basin, but not much at a time. Turn it back and forth with chopsticks, just like making noodle soup. Don't pour too much water, there should be some pimples and some dry noodles.