Materials: Flour, water and so on.

1, the basin poured into the 500 grams of flour (high gluten flour), and then to a bowl of 8 grams of salt, 1 gram of alkali, followed by 250 grams of water, salt and alkali melt away. Then slowly pour the water from the bowl into the dough bowl, stirring as you pour, followed by repeated kneading to form a smooth dough.

2. Put the kneaded dough into a plastic bag and let it rise for a while, half an hour in summer, and more than an hour in spring, fall and winter.

3, after the dough woke up, the habit of kneading the dough for another 3 minutes, followed by the plastic bag set, wake up for 10 minutes.

4, the second rise of the dough, with a rolling pin, rolled into more than 1 cm after the cake, try to roll into a square, and then change the knife to cut the length of 10 cm diamond-shaped stick. Then sprinkle starch, must be starch not flour.

5, and then cut the prismatic rods, placed on a smooth operating table, with the palm of your hand rolled into a small cylindrical rods. Then put the shaped dough stick into the dough stick box and cover it with plastic to prevent it from drying out and cracking. Continue to rise for 10 minutes and you're done.

6. When stretching the noodles, first place the small noodle sticks neatly on the board and roll them evenly thin with a rolling pin.