Sweet water

1

Flour is made of warm water, dry and smooth for half an hour。

2

cut a little bit of it into a thin piece of about 3 mm and cut it with a knife into a strip about 3 mm wide。

3

Every pasta is covered with a hand and some dry flour is distributed to prevent adhesive。

4

The water is boiled, the water is turned on the lower strip, it is boiled for a little while after it floats, and the noodles are boiled to the heart and immediately shut down。

5

Pour out the noodle tart, shower it with cold water and cool it quickly, and then make some cooking oil to prevent the noodles from bonding。

6

Put all the sauce in the bowl。

7

Add sauce based on the amount and taste of noodles。

1. Authentic Sweet Water Noodles are made with a compound soy sauce that requires boiling many spices together for dozens of minutes. I feel that doing that for a single meal at home is too troublesome, so I just use light soy sauce directly, and the taste still turns out quite good. 2. Sweet Water Noodles cannot be cooked until too soft; turn off the heat as soon as the noodles are cooked through to the center. Moreover, rinsing them in cold water after cooking is done to increase the noodles' chewiness, and mixing in some cooking oil makes the noodles smoother. 3. Since this is for home cooking, I didn't make the noodles as thick as those served in restaurants; firstly, this allows the seasonings to penetrate the noodles more easily, and secondly, it requires less cooking time, saving energy.