Accessories: egg 1 piece, salt 1 spoon, water 220g.
Steps-
Add an egg to 1 0,500g flour;
2. Add a spoonful of salt to 220g clean water and melt it;
3. Add the salted water into the flour bit by bit (be sure to add it several times, otherwise too much water will make the noodles rough and taste better) and knead it into dough for about 8 to 10 minutes;
4. Cover the kneaded dough with plastic wrap and wake it for more than 30 minutes;
5. The dough after proofing is smooth and elastic;
6. Divide the dough into two parts;
7. Roll the dough into a round cake;
8. Sprinkle a proper amount of dry flour on the bread, and then roll it out with a rolling pin;
9. Hold the rolling pin at the top of the roll with both hands and push it forward, then pull it back and push it forward;
10, after the push-pull action is repeated several times, open the dough, sprinkle a little dry starch, roll it out and repeat this action;
1 1. Dry dough folds like an origami fan. Sprinkle dry starch before folding to prevent adhesion;
12, cut into noodles with the thickness you like; When cooking noodles, you can put some salt and oil in the water to make the noodles not stick to your hands. )