2, knead the dough, wake up twenty minutes.
3. Knead into a smooth dough.
4: Add a little water to the basin where you put the dough.
5: Press and scrub the dough with both hands repeatedly.
6, when the water becomes cloudy flour water, pour the flour water into another into a pre-prepared clean basin.
7, continue to repeat steps 4 - 6.
8, until the dough is washed to a dark yellow color and the water becomes clear, the gluten is washed.
9, the collected flour water into the refrigerator to rest until 2 hours or more.
10, gluten into a bowl, on the pot to steam for 20 minutes.
11, cool and cut into small pieces and set aside.
12, seasoning water ingredients add a large bowl of water, high heat boil adjusted to a small fire to cook 20 minutes.
13, slag to stay water, cool and standby.
14, the ratio of chili noodles and seasoning powder 2:1 into a bowl and mix well.
15, hot oil is hot, slightly lower the temperature, evenly splashed on the chili seasoning. Finally, add 2 drops of vinegar. Stir well and set aside.
16, cucumber washed, shredded spare.
17, bean sprouts, celery blanched in boiling water, cut into small sections and standby.
18, salt, monosodium glutamate (MSG), chicken essence with a pre-prepared cool white water melt standby.
19, vinegar moderate add a little pre-prepared cool white standby.
20, garlic mashed into garlic, add the prepared cool white standby.
21, flour water from the refrigerator, pour off the top of the water.
22, stir the flour in the bottom of the basin.
23, add water to the pot and boil.
24, the gong for steaming the crust brushed with a layer of oil.
25, pour a spoonful of flour water. Gently shake to make the thickness even on the left and right.
26, the water boils, put the gong gong, cover, adjust to medium-low heat.
27, the surface of the crust with vapor bubbles bulging. Open the lid.
28: Lift the gongluo and put it into a basin filled with cool water to cool down.
29: Remove the crust from the gong, and cut into strips as you like.
30: Add cucumber, bean sprouts and celery.
31, add salt, vinegar water, garlic water, MSG water, chili.
32, mix well and serve in a bowl.