Choose high-gluten flour, add appropriate amount of salt, add water to the dough, and knead the dough once every once in a while, so that the noodles will be very gluten.

Noodles, preparation materials:

High gluten flour: 500g, egg: one, water: about 180g, salt: 2g, edible alkali (optional): 0.5g, corn flour (corn flour): appropriate amount (unnecessary). ?

1. Add salt to the flour and mix well. Add the eggs and beat them up. Add edible alkali into water to melt. Then start adding water, not once, but several times, until the dough can be agglomerated into a rough dough.

2. Knead the dough every 15 minutes.

3. Repeat kneading for 3-4 times.

4. Roll the dough thin.

5. Fold the dough back and forth, fold it back and forth, and sprinkle a layer of corn flour (if there is no corn flour, sprinkle dry flour, but the anti-sticking effect is not as good as corn flour).

6. Fold it into the picture.

7, start cutting, the thickness depends on personal preferences, after cutting, shake the noodles and shake off the cornmeal.

8. done.