1. Knead the noodles. Add a little salt to the warm water and stir the flour into a dough. Some add salt to the braised noodle dough, some add salt and alkali, the purpose is to make the noodles easier to stretch, or you can add none at all. Some people say that salt is bones and alkali is tendons, and some say that you can grab the salt with three fingers and grab the alkali with two fingers, but these None of them are necessary, especially if you have a dough mixer to replace hand-kneading.

2. Knead the dough. Knead the dough for 5 minutes, cover it with the dough container, and knead again after about 10 to 20 minutes, until the dough is smooth and elastic. If you have a dough mixer, you can omit this step.

3. Fold the pieces. Roll the dough with your hands into a long strip about 6 cm in diameter, then fold the long strip into a small piece of dough about half the size of a fist.

4. Roll out the dough. Roll the small dough into a round bar with a diameter of about 3 cm and a length of 10 cm. Roll the round bar into an oval sheet with a thickness of about 5 mm, that is, the dough dough.

5. Apply oil. Spread cooking oil evenly on the braised dough, and then stack the dough pieces neatly in the dough plate. This will retain moisture and make the braised dough easier to stretch. Applying oil is not necessary, but in order to moisturize and improve the dough, which is more suitable for stretching, applying oil is a worry-free and labor-saving method.

6. Noodles.

Place the oiled dough pieces in a room temperature environment to bake them for about half an hour or even longer in summer