Hello, the processing method of self-cooked beef tendon noodles with high gluten flour is as follows: 80 kg of flour, 20 kg of starch, 0.5-0.8 kg of gluten source and other dry powders are mixed, poured into a dough mixer, added with 38 kg of water, stirred into dough, stirred for 20-30 minutes, kneaded into strips, put into a beef tendon noodle self-cooked machine, rolled into mature noodles, and sprayed with some salad oil.