1. Put the flour into a basin, then add water and stir in one direction with chopsticks.
2. Slowly add water, and the dry flour will gradually become a soft dough.
3. Stir the dough slowly until smooth and simmer.
4. Then stir the dough repeatedly every half hour to make the dough firm.
5. It usually takes 1.5 to 2 hours. Add water to the basin and start washing your face.
6. After two times, gluten can be seen initially. Wash the washed noodles in another basin. Don't throw them away. Wash your face with water until the water becomes clear.
7. Wash gluten with water. Gluten can be steamed in a pot and cut into pieces when making dough.
8. Rinse off surface water. After washing the noodles with water, put them there and soon the starch will settle down. At this time, control the clear water in the basin and leave the starch paste on the noodles.
9. Use dough to make reeds. You can directly scoop some starch paste with a spoon when mixing noodles. You like to shovel more thick and less thin, and you can master it freely. After picking up, put the reeds in the pot and steam them. After the dough is steamed, stir it in cold water first, so that it is easy to uncover the dough.
10, Chili oil is very important when dough is tasty. First, heat the oil with fennel pepper and stir-fry until fragrant.
1 1. Prepare a small pot of Chili powder and white sesame seeds.
12, take out star anise from pepper, pour hot oil into Chili powder and sesame seeds. It smells delicious.
13. Shred cucumber, steam gluten and cut into pieces, and blanch mung bean sprouts in boiling water for later use.
14. Cut the prepared dough into strips, put it in a large bowl, add shredded cucumber, mung bean sprouts and gluten, add salt and monosodium glutamate, then pour in Chili oil and mix well. Serve.