Take a third of the water and flour from the pot. When the water is still cold, grab the flour with your hands and slowly pour it into the cold water in the pot. At the same time, slowly stir the water in one direction with chopsticks, so that the flour can be fully dissolved in cold water.
Turn on a small fire. As the water temperature rises gradually, all the flour in the water dissolves into the water. At this time, the color of water is white, just like the color of water when cooking and making noodle soup at home.
Chopsticks in my hand have been stirring flour in a fixed direction and can't stop. The stirring speed should be uniform. It means the same thing as collecting juice when cooking with a chef. The dissolved flour evaporates with water, and it can be seen that the concentration of flour is getting stronger and stronger.
When the water is absorbed for about a minute and a half, the naked eye can see that the flour has some small bubbles and glugs. From now on, it is the process of flour turning into paste. Pick it up with chopsticks and you can see the pulled silk.
Finally, the batter stuck together, and I could feel that even if I stirred in the same direction, I would start to work hard. Grab it by hand, you can grab it directly in your hand. Put your hand on the couplet and the shape will stay. The paste is cooked.