Seasoning; chili oil, vinegar, salt water, seasoning water.

Practice:

1. flour (high gluten flour is best) kneaded into a relatively hard dough, covered with a wet gauze or lid molasses for 20 minutes, and then in a small pot of water repeatedly scrubbed, when the water becomes as white as milk, change the pot of water. When the water becomes as white as milk, change the water to another basin. Pour the first few pots of thicker water into a large container to settle, preferably in the refrigerator overnight. Steam the gluten on a plate over high heat for 15 minutes after it has come up to steam. If you eat it the next day, put it in the fridge and steam it again when you eat it.

2. I bought a specialized tool called a gong in Xi'an, a deep dish made of white iron with carrying handles on both sides. If you don't have one, prepare a stainless steel basin, the bottom should be very flat, and a little smaller than the diameter of the boiling pot, so that the basin can easily float on the water. Remove the water from the batter that has settled overnight, pour off the top and stir the thick slurry underneath with chopsticks. Brush the bottom of the basin with a thin layer of oil and pour in a tablespoon of batter water, not too thick, just cover the bottom with a thin layer. Also prepare a large pot, filled with water, boiling, just put the basin gently on the water, and then cover the pot with a lid, two minutes.

3. pot out, immediately put a large pot filled with cool water to chill, put on the board, to the crust on the brush a little bit of oil, with a dinner knife to warp the edge part, a tug out, put on a large plate. Stack them on top of each other as soon as you've made a new one. To eat, cut into strips, slice the gluten and julienne the cucumber.

4. bowl of seasoning: I use a small bowl of garlic crushed, put some dry chili noodles on top, oil (canola oil is the most fragrant) in a few peppercorns, and so on the oil smoke poured on the garlic, put some vinegar while it is still hot, a few drops of soy sauce, sugar, salt, plus a little bit of water, stirred well and mixed in the pasta skin on the good.

5. If it's too much trouble to wash the pasta, you can make a batter with flour and water, but I love gluten, so I'd rather have the trouble. When I was in Austria suddenly want to eat this bite, with gauze smeared with oil, the top of the pouring above the slurry water, placed in a steamer on the cage drawer steamed, but also made it. So, people who love to eat are not afraid of trouble.