main ingredient

corn flour

3g

white flour

bean flour

5g

yeast

4g

white sugar

2g

warm water

moderate amount

Chinese cabbage

. Raw oil

appropriate amount

1/4 teaspoon of allspice powder

refined salt

appropriate amount

1 tablespoon of chicken essence

Steps

1. 3g of corn flour, 2g of white flour, 5g of bean flour, 4g of yeast and 2 of sugar. Mix all the ingredients and knead them into a smooth dough.

2. Cover the kneaded dough with plastic wrap, or cover it and put it in a warm place to ferment for twice the size.

3. For the fermented dough, take a proper amount of soda (about 4g, stir a little water evenly, sprinkle it into the fermented dough, and then rub the dough with your hands until the dough wakes up for about 1min).

4. Pick the old roots of Chinese cabbage and clean them.

5. put a proper amount of cold water into the pot, blanch the Chinese cabbage after the water boils, and take it out immediately.

6. If it's too cold, wring out the water.

7. put it on the chopping board and cut it into cm-long fine powder. Don't cut it too finely, because it won't taste like dumplings.

8. soak the vermicelli for 1 hour in advance, and then put it in a pot to cook.