It's sour

1

It's more sticky, usually with Chinese or high powder. A little salt with medium powder increases the strength of the noodles, which is free of salt with high powder, is not recommended for low powder and is too low. I used a gold dragonfish dumpling powder with 1 gram of salt。

2

While pouring water, you mix flour with chopsticks。

3

Put your hands on it and make it a noodle. At first, it didn't rub, it didn't matter, just rub it in. Look at this. This is the first time. There's a lot of faces. Put the cover aside for 10-30 minutes. It's usually in 10 minutes. The cover is to prevent the surface drying。

4

For the second time, you can't see the face anymore. It's smoother. Still covered, 10-30 minutes. If it is still difficult to rub the face, it means that the water is a little short, you can stick it with your hands, then you can rub it in the face, and you can repeat it many times, until the face is smoother。

5

It's the third time that it's rubbed. It's been smooth and soft. And cover it up for half an hour。

6

In half an hour, the noodles are flat, about half a centimetre thick, cut to about two centimetres wide。

7

Take a large plate, put a layer of oil on it, then put a line on it, and then put a layer of oil on it, all of it, or it's easy to stick a piece back. And then it's covered with film, at least an hour. I did this one night ahead of schedule, and the next morning it'll just be the first time, and it'll be time-consuming。

8

The next morning, it started to come out. It's thinner with a crutches. Then it's smoother. Because I'm a human being, and the noodles are thin, so there's no chopstick in the middle. You have to be flexible when you're having a face. You can't do that with force. This time you can start burning water。

9

Take a noodles bowl and prepare the soup. They put salt, raw, old, jealous and so on their own, a little onions and a little squeezing。

10

After the water has been boiled, a few spoons of water can be washed and the soup fixed。

11

Turn the fire into a small fire, keep it boiling, then pull the noodles into the water, turn the fire a little, and boil them. It's almost as transparent as dumplings, so you can try it with chopsticks. Noodles are thin, they'll be ripe soon. If it's a little thicker, you can add cold water and boil it a little longer。

12

i'll put the cooked noodles in the soup bowl, add a couple of fragrances, and we'll mix them. if there's halogen beef, it's better。

1. Noodles are made, flours are selected with a higher protein content, not low powder, which can be used in the form of Chinese flour, Chinese powder + high powder, and high powder. Two, different brands of flour have different rates of water consumption, with little less than half of the amount of water used in the first place, which is too dry, and a little more. Noodles are a little harder than buns, and I usually have a ratio of 45-55. It takes a few times to rub the noodles, once for a while, then again and again, two or three times before they taste good. It's at least an hour to wake up. It can be done one night in advance, and the next morning in the face, saving the morning time. If the noodles are frozen by the refrigerator for the night, you have to get the temperature from the fridge earlier, otherwise the noodles are rigid, hard to talk, easily broken. Five, if you can't squeeze a noodle, you can follow my lazy methods (and I learned it from someone else). You can use a cane to thin it first, then you can rip it up. It's easier。