2. Find a bigger basin, put half a basin of cold water, put the dough in it and knead it like washing clothes.
3. The more the water is washed, the whiter it becomes. You can change another basin of water to continue washing until the gluten becomes too small to wash out white water. Then filter it with a sieve. The filtered gluten can be put on the tap and washed again. Try to wash the starch as clean as possible.
4. Knead the remaining gluten with 1 g yeast evenly.
5. Cover the dough with a plastic bag and let it stand for about half an hour, then steam it in the pan for 15 minutes.
6. Cool the steamed gluten and take it out of the container and cut it into pieces.
7. After the washed flour water is left in the refrigerator for more than 4 hours, use a spoon to skim off a layer of clear water on the surface, leaving only a part. Stir well, use a non-stick mold, add a spoonful of flour water, float on it in boiling water, cover it, and it will take about 2 minutes. If it is not when the non-stick mold is steamed, it means that it is steamed. It is possible that the bubbles formed by the non-stick mold will disappear as soon as the lid is opened.
8. Take out the steamed mold and immediately put it in a cold water basin for cooling. I find that this is destroying the non-stick mold, or don't use the non-stick mold. Just put a little oil on the pizza tray before making it. After cooling, tear off the cold skin and put some oil on each piece to prevent sticking.
9. After all, cut the gluten and cold noodles, and add seasonings and side dishes according to everyone's preference. I added the seasonings: vinegar, spicy oil, Chili sauce, sesame oil, sesame sauce, seasoning soy sauce, a little sugar, salt, mashed garlic, peanuts, coriander, shallots, shredded carrots, shredded cucumbers and mung bean sprouts. Anyway, that's all the seasonings that can be added at home, just add them according to everyone's preference.