1, add water and stir the flour into a floccule.
2. Knead the dough and let it stand for half an hour. Dough can be shaped and gently kneaded.
3. Add water to the basin and knead the dough repeatedly by hand.
4. Until the flour water becomes thick, take out the dough, pour the flour water into a larger basin, add water to this basin, and knead it into dough.
5. Repeat this for six times, and put all the noodles in the same pot and let them stand for precipitation and stratification.
6. The washed gluten is open.
7. Take a small piece of gluten, tear it into thin strips and wrap it around your fingers.
8. Steam the gluten dough on a steamer for eight minutes. Plain water will do.
9. After the surface water has stood for two or three hours, carefully pour out the clear water deposited on the upper layer, leaving only the thicker surface water on the lower layer. Add dry yeast.
10, add dry yeast into thick noodle water, cover and ferment for at least one night. Mine is to ferment for four hours a night until the water is slightly sour.
1 1. Stir the flour water with a spoon, scoop it into a small bowl and steam it in a steamer until it is solid. Put half a bowl of noodles in a small bowl as big as mine and steam for four or five minutes.
12. Lubricate the rolling pin and chopping board.
13. After the noodles are steamed and solidified, take them out and let them cool slightly. Is the standard for getting started. Open the contact edge with the bowl with a spoon and pour it out.
14, quickly roll the dough into a thin dough with the same size, and put it into the steamer with an oiled rolling pin. My tumbling is not very well formed. It's my first time. Please forgive me!
15. Put the rolled dough in a steamer, lightly coat it with oil, and so on, and put the next rolled dough in. Until it is all rolled out and steamed for seven or eight minutes. Roll out the dough and it will be fine.
16. Start processing side dishes. Boil mung bean sprouts in boiling water for two minutes. Remove cold water.
17, start loading. Put the mung bean sprouts with good moisture control on the bottom layer.
18, cut the rolled dough into pieces.
19, take a small bowl of juice. Pour in white vinegar first, and add more vinegar.
20. Add a spoonful of salt.
2 1, add a little monosodium glutamate.
22. Add a spoonful of soy sauce.
23. Add minced garlic.
24. Add a few drops of sesame oil.
25. Pour homemade Chili oil on the rolled dough.
26. Pour in the prepared juice.
27. Add gluten.