1. Flour is kneaded with water into three colors, namely basin light, surface light and hand light. Be careful not to add all the water at once, and leave about 8 grams to observe the flour and adjust it. In fact, this is the dough mixing method of dumpling skin.

2. After kneading, cover and relax for 20 minutes.

3. The dough will become soft after relaxation. Take it out, knead it evenly, knead it into long strips, and divide it into small doses, about 20 pieces.

4. Sprinkle a proper amount of dry flour and roll each small dose into a disc of the same size.

5. Brush a layer of oil on a dough piece, and then put a dough piece on it. Repeat this process with 10 dough pieces as a group.

6. Roll it into a big disc with a rolling pin.

7. Take a big plate, oil it, put the rolled noodles on it, and the other group of noodles will do the same. Then oil it, and the two groups are stacked together.

8. Add water to the pot and put the plate on the steamer. It will take about 10 minutes to get to SAIC.

Tip:

1. Don't add water at one time when mixing flour. The absorbability of seasoning and flour is different. Observe the dough to adjust the water consumption.