Adjuvant egg 2 salt 1 g

Step 1. Put the flour and salt into a container and knead the dough.

2. Knock the eggs into the container

3. Stir with chopsticks into uniform particles.

4. Then knead it into a ball

5. Wrap it with plastic wrap, put it in the refrigerator and refrigerate for 10 hour.

6. Take it out and knead it twice, then simmer for 10 minutes. Repeat this two or three times, and the dough will become smoother and more elastic.

7. Roll the dough with a rolling pin

8. Make a thin and even dough piece.

9. Fold the dough sheet and spread dry powder in the middle to prevent adhesion.

10. Cut into filaments with a knife.

1 1. Sprinkle some dry powder on it (I put corn flour).

12. Grab one end with your hand.

13. Lift it gently.

14. Then shake the noodles.

15. Put them on the panel in order.

16. Just roll the egg noodles by hand.