Raw materials: appropriate amount of water, 500 grams of common flour and 3 grams of salt.

Tools to be prepared: a large basin (used for kneading dough and cooling dough), a large pot (used for washing water several times), an open iron pot (used for cooking dough), a fine mesh screen, a spoon, two slightly larger flat stainless steel plates, a heat insulation clip and an oil brush.

Steps/methods

1. Add about 3 grams of salt to a catty of flour and mix it with cold water. Noodles can be made harder. ?

2. Wake the dough for ten minutes.

3. Find a bigger basin, pour a little cold water, don't meet each other, and wash your face with half of the dough. Is to knead dough in water.

4. When the water is turbid, change a basin of water. Don't pour out the remaining water after washing your face. Pour it all into a large pot and put it aside. You can come in handy later. ?

5. Wash the noodles in water for four or five times, leaving a little yellow tendon, and the basin is white wash water. The washed gluten can be steamed or boiled. Steamed gluten has beehives, and cooked gluten is very strong. I like cooking. Grandma always cooked gluten when she was a child, and it was delicious to stir-fry and eat. The method of gluten is very simple. Gluten is boiled directly in water, and the water can be boiled for ten minutes.

6. Put the washing water in the cauldron for three or four hours, and don't touch it at will. ?

7. After precipitation, the water on the face is clear, and flour is precipitated under the basin. Pour clear water on it. Then stir the noodles that sink to the bottom of the basin with a spoon, and sieve the noodles with a sieve to screen out the pimples in the noodles.

8. Leave surface water without impurities.

9. Prepare two flat stainless steel plates for replacement. Brush each plate with a thin layer of cooking oil. Cooked oil is to heat cooking oil and let it cool. )

10. Pour a spoonful of noodle water into the flat plate, put it into the pot where the water has been boiled, cover the pot and cook for about three minutes, and master the thickness of the dough by yourself.

1 1. Put the steamed dough and the plate in a cold water basin and let the dough cool slightly. At this time, you can brush another plate of oil, pour it into the noodles and steam it in the pot.

12. The dough can be taken out of the plate after it cools slightly. The steamed dough is translucent and very tough.

13. Each layer of steamed dough should be coated with cooked oil to prevent adhesion between dough pieces.

14. Put the dough together.

Seasonings needed to mix cold noodles: vinegar, soy sauce and sesame oil.

Anise pepper water (take more than 20 prickly ash and one anise, boil with water and let it cool for later use)

Garlic Jiang Shui (chopped garlic and ginger, washed with boiling water)

Chili oil (put oil in the pot, add white sesame seeds and Chili noodles when the oil is hot, and then turn off the heat)

Accessories required: cooked mung bean sprouts, shredded cucumber, coriander powder, cooked gluten and diced.

Put the auxiliary materials and cut dough into a bowl, wash them according to your own needs, add seasoning and mix well, and then enjoy ~

Please accept it if you are satisfied, O(∩_∩)O Thank you.