Ingredients: 25 kilograms of high gluten flour, 200 grams of gluten, 10 kilograms of water, 400 grams of salt.

1, according to the recipe according to the amount of flour weigh gluten, salt, water.

2, the weighed gluten, salt directly sprinkled in the flour, properly mixed.

3, pour the weighed water into the pasta machine, stir and mix for 3-5 minutes until the dough is smooth.

4: Place the dough on a board and cut it into 4-5 pieces.

5. Pressing: Adjust the roller spacing of the pasta press to about 37.5px, and place the cut dough onto the press to press until it is pressed into a smooth surface.

6, molding: adjust the roller distance of the molding machine for 3-4mm, put the smooth sheet of dough onto the molding machine and cut it into oval sheet of a certain size, i.e. braising billet.

7, oiling: use cooking oil to evenly coat the braised noodle blanks, and then stack the sheets neatly in the noodle plate, which can moisturize and make the braised noodle blanks easier to stretch.

8, for the day can not be sold in time for the risotto billet can be put into the freezer refrigerated storage.

The risotto is ready.