2. Take a big basin and pour tap water on it, put the and the noodles, put it in the basin with water and wash it.

Making the dough Use good flour and water to make a hard dough without any additives. Wake up, put it into the machine and press it. Self-cooking into strips.　Foaming Soak the pasta in water for 2 to 10 minutes until it is soft and al dente. Empty into a colander to remove excess water.　Seasoning Combine chili oil, vinegar, sesame paste, cucumber, salt water, chicken broth, and soy sauce. Add cucumber, salt water and chicken seasoning into a container and mix well. The taste is fresh and spicy.　The practice of gluten noodles and noodles with a little oil, baking powder, and good and put into the refrigerator for a period of time, take out the kneading, put in the water to wash three times, find a large flat bottom plate, into the wash out of the pasta, a thin layer, and wash the leftover gluten and put in a steamer to steam, cut strips on the line, gluten cut into small pieces. Also, it is not called gluten noodles, it is called Shaanxi cold skin, also called big knife cold skin.　2, keep patting the dough, the starch pat wash out, pay attention to not wash the gluten into the water, if you are really lazy, you can mix the starch and gluten wash, and finally with a small sieve or a fine network of cloth to filter out the gluten on it ;