1, and noodles (flour, lukewarm water, a little salt, yeast), and good noodles into a warm place to ferment for half an hour, to achieve the "natural fat" (i.e., the noodles just rise up to do), so that the soup dumpling skin does not absorb the soup, do not stalk teeth.

2, will be good and the dough to wake up 10 minutes, so that the dough is more smooth.

3, the dough is divided into small pieces.

4, rolling out, a handful of skin with one hand, so as to drive out of the skin can be thick in the middle of the thin edge. Rolling process can use starch to make dry noodles, can increase the transparency. General 500 grams of flour with 5 to 10 grams of yeast, so it's almost