material

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

Tools to be prepared: a large basin (for kneading dough and cooling dough), a large pot (for holding several times of washing water), an open wok (for boiling dough), a fine mesh sieve, a spoon, two slightly larger flat-bottomed stainless steel plates, a heat-proof clip and an oil brush.

method of work

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

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

2. Cover the dough with a damp cloth or wake up for more than fifteen minutes.

3. Find a bigger basin, pour a little cold water, don't touch the dough, it is appropriate to wash your face in half of the dough. Is to knead dough in water.

4. When the water is muddy, change to a basin of water. Don't pour out the water left after washing your face. Pour it all into a big pot and leave it.

5. Wash the noodles in water for four or five times, leaving a little yellow gluten, and the basin is white washing water. The washed gluten can be steamed or boiled. The steamed gluten has beehives, and the boiled gluten is strong. I like cooking. When I was a child, my grandmother always cooked gluten, which was delicious when fried and mixed. The method of cooking gluten is very simple. The gluten is directly boiled in water, and it can be boiled for more than ten minutes after the water is boiled.

6. Put the washing water in a large pot for more than three or four hours, and don't touch it. The longer the precipitation time, the better the effect!

7. After the precipitation, the water on the face is clear, and the flour is precipitated to the bottom of the basin. Empty the clear water as clean as possible. Then use a spoon to stir the noodles that sink to the bottom of the basin, sift the noodles with a sieve, and screen out the pimples in the noodles.

8. Leave surface water without impurities.

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

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

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

12. The dough can be removed from the plate after it is slightly cold. Steamed dough is translucent and very tough.

13. Paint cooked oil on each layer of steamed dough to prevent adhesion between dough sheets.

14. Put the dough together.