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.

working methods

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

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

2. Cover the dough with a wet cloth or wake it for more than fifteen 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. If the water on your face is turbid, change it to 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.

5. Wash the noodles in water 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. Leave the washing water in the cauldron for more than three or four hours, and don't touch it. The longer the precipitation time, the better the effect!

7. After precipitation, the water on the face is clear, and the flour is precipitated to the bottom of the basin. Empty the water as cleanly as possible. 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 for a while. 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.