250g of flour, 50g of vermicelli, 50g of kelp, 25g of bean curd skin, 0/5g of spinach/kloc-and 2 (raw) egg yolks.

condiment

Salt 15g, monosodium glutamate 5g, sesame oil 20g, balsamic vinegar 30g, pepper 5g and Jiang Mo 10g.

prepare

Mix the flour into a thick paste and stir it with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After the dough is firm -3 times, put it in a basin filled with 2 kilograms of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and wake it up with water. Wash gluten water for later use. Wash and shred kelp after soaking, and shred tofu skin. Spinach is selectively washed and cut into powder. Peel and shred the egg yolk. Put vermicelli, kelp, bean curd skin and egg skin into a pot, and add 2kg of water to boil. After the gluten is pulled into pancakes, it will reverberate in boiling water, so that the gluten is shredded and falls into the pot. Stir the gluten washing water evenly and slowly hook it into the pot. When it becomes thin and uniform, add salt, monosodium glutamate, pepper, Jiang Mo and spinach powder and stir well. The soup is served. Pour in balsamic vinegar and sesame oil when eating.