Seasoning: flour water (200g).

Kitchenware: pot

Steps:

1.300g high-gluten flour.

2, dough mixing: add water twice, first stir into a flocculent.

It is best to soften the dough and hold a bowl of cold water.

4. "Dip in water and press": Dip your fingers in water and press the dough.

5. Dip your finger into the water again.

6. Press the dough, and so on, until the dough becomes thinner and firmer.

7. The next step is "soaking in water to wake up the noodles": pour cold water into the dough.

8. Wake up 1 hour.

9. After waking up, pour water on it.

10, knead the dough a little with your hands, grab the dough, and the dough will fall.

1 1, falling face: grasp the dough in the palm of your hand to make the dough fall.

12, and then make the dough fall into the palm of your hand.

13 to make the dough fall again.

14, repeatedly toss the dough back and forth until the dough becomes harder and harder.

15. After the dough becomes gluten, turn on a small fire and start to "wipe" (turn clockwise) without touching the pan.

16, immediately "pull", remember: if the temperature of the pot is too high, the skins will be pulled together.

17, immediately "dip" and dip more batter. When you see a surface that is not wet, you quickly pick up the spring rolls with your hands.