wheat flour

5g

auxiliary material

oil

salt

seasoning water

1 spoon

pepper seasoning

1 spoon

cucumber

1 root

.

2. Knead into dough and wake up for 2 minutes.

3. Knead into smooth dough.

4. add a little water to the dough basin.

5. Press and rub the dough repeatedly with both hands.

6. when the clear water becomes turbid flour water, pour the flour water into another clean basin prepared in advance.

Continue to repeat step 4-6

7. Wash the gluten until the dough is dark yellow and the water becomes clear.

8. put the collected flour water in the refrigerator and let it stand for more than 2 hours.

9. Put the gluten into a bowl and steam for 2 minutes.

1. Cool and cut into small pieces for later use.

11. Add a bowl of clear water to the seasoning water, and bring to a boil over high fire, and adjust it to low fire for 2 minutes.

12. Remove slag and leave water, and let it cool for later use.

13. put the Chili noodles and seasoning powder in a bowl at a ratio of 2: 1 and mix well.

14. Heat the hot oil, lower the temperature slightly, and pour it evenly on the pepper seasoning. Finally, drop 2 drops of vinegar. Stir well and set aside.

15. Wash cucumber and shred it for later use.

16. Cook bean sprouts and celery in boiling water and cut them into small pieces for later use.

17. salt, monosodium glutamate, and chicken essence should be boiled with prepared cold white water for later use.

18. add a little cold boiled water prepared in advance to the vinegar.

19. Mash the garlic into mashed garlic, and add the prepared cold boiled water for later use.

2. Take the flour and water out of the refrigerator and pour out the clear water on it.

21. stir the flour at the bottom of the basin evenly.

22. add water to the pot and bring to a boil.

23. Brush the steamed dough with oil.

24. Pour in a spoonful of flour and water. Gently shake to make the left and right thickness even.

25. Boil the water, put in the gong, cover it, and turn it to medium or small fire.

26. There are bubbles bulging on the surface of the dough. Open the lid.

27. Lift the gong and put it in a basin filled with cold water in advance to cool down.

28. Remove the lower skin from the gong and cut it into strips according to your personal preference.

29. Add cucumber, bean sprouts and celery.

3. Add salt, vinegar water, garlic water, monosodium glutamate water and pepper.

31. Mix well and put in a bowl.

Tips

1. Flour and water must be left standing for more than 2 hours before water and flour can be completely separated.

2. Seasoning water and pepper seasoning powder are purchased directly, or can be mixed with boiling water of Amomum tsao-ko.