Clear water: right amount

Flour: 500 grams

Methods/steps

1. The main ingredient is rice flour, commonly known as gluten flour, which is added appropriately.

2. Pour the powder into water instead of water into the powder.

3. At first, before gluten was formed, it was mixed with water by "fishing", and then pressed with the palm of your hand, on the one hand, it squeezed out excess water, on the other hand, it made the water surface more closely integrated.

If there is too much water, it doesn't matter, just pour it, or add powder, which means that you can't grasp it well and it is easy to absorb water unevenly. There is not much water left, you will still pour it out and cut it into pieces with a big head and a small head.

5. With the cut surface outside, wrap the gluten with two chopsticks to make it thin and tight. Take out a chopstick after wrapping it, and the process should be pondered.

6. Wrap it in a pot with good ingredients. The water temperature is about 60. Send it slowly. After ten minutes, boil over high heat until the gluten floats.

7. Dry the cooked gluten in water, cut it with chopsticks and roll it down.