Raw materials] (100 bowls) 10 kilograms of flour, 500 grams of refined salt, 10 grams of lye, mung bean sprouts (blanched), cooked rapeseed oil, soy sauce, balsamic vinegar, sesame seed paste, oil splash of hot pepper and so on, each in moderation.

[process] is divided into four processes: batter making, cage steaming, cutting strips, and flavoring.

(1) Make batter. Put the flour into the basin, add water in stages, the first 10 kg of water, stirred with a wooden spoon into a thick paste, add 250 grams of salt, continue to add 5 kg of water, and then stirred into a thin paste, and finally add 1 kg of water, while 10 grams of lye into water into the basin, and then continue to stir evenly, lifted up with a spoon, and can be pulled into a strip, that is, into the batter.

(2) steam. Steamer cage covered with a net drawer cloth, mortar into a thin layer of batter, high-fire steaming 10 minutes is complete.

(3) Cutting. The pasta skin is turned over to the case, smeared with cooked rapeseed oil, stacked on the case, and cooled. Cutting when the skin flat to the case, the left hand spread flat, thumb fist back, lightly press the skin, the right hand knife straight cut. The left hand is held by the knife and keeps moving, and the knife held by the right hand keeps cutting. 1 sheet of stuffed skin can usually be cut 100-150 knives.

(4) Seasoning. Generally 100 grams per bowl. Put the blanched mung bean sprouts into the bottom of the bowl, then put in the stuffed skin, and then season with sesame paste, refined salt, soy sauce, balsamic vinegar, and oil splash of chili pepper to be ready.