1, the material mung bean flour 100 grams, 200 grams of water, a small amount of alum. The quality of mung bean flour with a fine sieve sifted with water, slightly sticky feeling can be. You can add some alum in moderation, so you can enhance the elasticity of the skin.

2, and then put the adjusted pulp into the washed powder spin, shake well. The amount of powder slurry should be mastered, the thickness of the powder slurry should be uniform, in order to be able to cover the basin for the best, but not too thick (about 3 millimeters or so). Note: Before pouring the batter, it is best to apply some vegetable oil on the bottom of the powder spinners to avoid the cold skin and powder spinners sticking together.

3. Boil a large pot of boiling water, put the powder spinning seeds in the boiling water. But be careful not to let the boiling water splash into the inside of the noodles.

4, after the batter has solidified a little bit, sink the powder spinners into the bottom of the pot and cook for a few moments. This will allow the ramen to cook thoroughly and make it easier to remove the ramen from the mold.

5, put the powder into a cold water tank (or a large bowl of cold water), and wait a few moments to pull the skin off the mold.

6, will be ready to put the pulled skin on the board rolled up after the knife can be thin plastic bag packaging.