200g of common flour, 0/00g of soybean/kloc-,0/50g of water/kloc-and 2g of salt.

working methods

1. Mix flour, soybean and salt evenly;

2. Add water slowly (the noodles must be stirred hard), knead into smooth dough by hand, cover with plastic wrap and simmer for 20 minutes;

3. Sprinkle a little flour on the panel to avoid sticking to the board, put the dough on it and knead it for a while, and roll the dough into a big round block with a rolling pin, and the thickness is controlled according to your own preferences;

4. Fold the rolled large round piece back and forth (sprinkle a little flour before folding, just a thin layer to avoid adhesion), don't fold it too wide, otherwise it will be difficult to cut;

5. Cut into uniform strips with a knife (see your preferences for thickness);

6. After cutting, shake off the noodles by hand, shake off the excess flour and put it on the cover mat to cool.