My dad said, use 80 degree water to mix the noodles. . . . I haven't tried it either. You give it a try. This kind of noodles tastes very soft and not hard.

I can make egg pancakes myself. It can be spread very thin. I just need to mix the flour thinly. I usually use half a bowl of flour (the kind of green enamel basin, very old) and a big bag of Mengniu high rice flour. Calcium milk, 4-6 eggs, mix vigorously, preferably with a mixer. Don't put too much oil, only 2-4 bottle caps, you can control it yourself. When it's slightly hot, add a large spoonful of batter and turn it around in the pan to thin it out. . .