13g of steamed flour, 3g of cassava flour, 1g of salt, 6g of peanut oil, 8g of boiled water, 25g of steamed flour, 25g of potato starch and 25g of boiled water.

the method of steaming dumplings with all-hot noodles and kneading dough is 3g of flour, 3g of salt, 18g of boiled water and 5g of soybean oil. All-hot noodles mean that the water used for mixing noodles is boiling water, and the pasta made has the characteristics of soft taste and easy digestion. Protein in flour will be gelatinized when it is heated, which makes protein lose its original function, while protein's main function in pasta production is to strengthen gluten. Gluten in dough is formed by the combination of protein in flour and water, so the high gluten flour, medium gluten flour and low gluten flour we use are all named according to the protein content of flour. The higher the protein content, the greater the gluten of flour.