One, the proportion of commercial recipes:

High-gluten flour 5 kg, 400 grams of gluten, 1500 grams of chenggong flour, glutinous rice flour 500 grams, 500 grams of cornstarch, tapioca starch 500 grams, 2000 grams of boiled water, 3000 grams of water at room temperature, 100 grams of salt, 500 grams of salad oil, the above is the whole material.

Second, the production method:

1, first of all, the clarified noodles, glutinous rice flour, tapioca starch, cornstarch into the basin and mix well, add 2000 grams of boiling water, using chopsticks while stirring the boiling water, hot and mix well, and then add 500 grams of salad oil and mix well and standby.

2, another high-gluten flour, salt, gluten into the pot, add room temperature water, mix well, into the hot noodles kneaded together, knead until smooth and strong. Can be pressed repeatedly 15-20 times. After kneading, wrap the dough in plastic wrap and let it rise for half an hour. Rolling out the skin is not too much to introduce, the family made a small amount to reduce the proportion can be!