The dough of the pie is cold water, which mixes like sticky porridge. Put on oil gauze, wake up for 2 hours, use an oil chopping board when cooking, and cover your hands with oil, so that it won't stick and won't break the dough when wrapping. Don't let go of what you wrote. If you don't put alkali, it will be a disaster. Put one gram of salt and two grams of alum in one catty of flour. If not, you can sell seasonings and buy some puffing agents. Fried dough sticks are 1 g salt, 2g alkali and 3g alum. You can do it yourself. Study hard and cook, but forget it. I'll give you the recipe.

Flour 500g, coffee cup about 3 cups of water, must be boiled water.

Use chopsticks to make even particles, which should be very soft.

Rub it again. If you want to soften, add half a glass of water and knead for a while.

To make a thousand layers, roll them into pancakes, spread them with meat stuffing, roll them up, press them into cakes and fry them in a pan.

The ratio of water to surface is about 1: 2, which can be changed according to specific conditions or seasons. Dough is hard in summer and soft in winter.

Spread the weighed flour flat on the table, leaving a pit in the middle and pouring half of the water. For example, 5 kg of water is used for 10 kg of flour, that is, 2.5 kg of water is poured in first, then it is difficult to enter the pit from outside, and then it is stirred until the water and noodles are mixed evenly. Knead the dough into flour spikes by hand. Then add the remaining water and stir the dough while adding water until the hardness is appropriate. Then, put the noodles on the chopping board, open the noodles with fists crossed, lay them flat on the chopping board, and add a proper amount of gypsum water. When the noodles are soft, you can add some flour to continue pounding, or even add a few times to feel the noodles together and start kneading (noodles and fingers can be pulled apart).

Knead the dough one by one, with one hand alternately pressing the other, and knead for a while to see if the dough can be pulled apart, so that you can master it. If it doesn't open, you can add a proper amount of plaster water. After kneading, grab a handful of flour and loosen it. If the flour disperses immediately, it means it is hard and good. If it doesn't come loose, it means cotton, which means it's not gluten. When mixing dough, if the dough is too hard and hard, you can add less dry flour when putting ash, which will lay a good foundation for Lamian Noodles. If the dough is too soft when kneading, you can add some salt water or alkaline water to improve the strength of the dough.