2. Put the live dough into the basin, cover it with a towel or something, and keep the humidity. According to the indoor temperature and humidity, choose the time to get up, so that the awake face can be used.
3. After waking up, divide the dough into small pieces, take out one and knead it into strips.
4. Take a portable kitchen knife and cut the strip noodles into small pieces (batter) with uniform size. When cutting, you should keep rolling strips of noodles, so as to cut the batter as evenly as possible.
5. Press the flat paste quickly with your palm to facilitate the next operation.
6. handle the agency. Keep rolling the dough with a rolling pin in one hand, and use your thumb with your forefinger, middle finger and ring finger in the other. Under the rolling pin, keep rotating the dough, so that the dough rolls less around and more in the middle (the rolled dumpling skin is thin in the middle and slightly thick around, so that jiaozi will not crack easily). Generally, you need to roll a dumpling skin with a rolling pin for 3-4 times. Skilled hands can operate at the same time, which is more efficient.