Accessories: Toona sinensis, 2 tablespoons sesame paste, cold boiled water, salt and vinegar.

Steps:

1. First, mix the noodles. If you want noodles to be gluten-free and sticky, you can add an egg and a little salt to the noodles. As the saying goes, salt is bone alkali gluten, and soft noodles are hard noodles in jiaozi. Noodles are resistant to cooking only if they are hard. This is my experience of vomiting blood for many years. Today, I gave it for free. If you get something, you must clap without hesitation.

2. Cover the dough and set it aside 15 minutes to allow the gluten to mix better.

3. In the meantime, you can blanch Toona sinensis in boiling water for a few minutes, soak it in cold water, then take it out, squeeze it dry and cut it into fine powder.

4. Take two spoonfuls of sesame paste, add cold water, salt and vinegar and mix well.

5. Add water to the pot. When the water boils, the noodles roll here. First, roll the dough into thin slices.

6. Then sprinkle flour in the middle, fold the dough repeatedly and cut it into thin strips with a knife. Because there is not enough dough today, I will roll it myself. If there is more, I will use the noodle machine.

7. After the water is boiled, the noodles will be cooked until they are translucent and have no white core. Handmade noodles are much better than dried noodles. After all, there is moisture in it, so it is fresh!