1. Knead flour and water to form a smooth dough
2. Add water to the dough and start washing the face
3. The screen is placed in a clean basin, and the washed surface water is poured into the drying screen
4. Repeat the process of adding water to wash the face, about 8 times.
5. After getting a large plate of noodle water, lift the sieve to filter out the small gluten pieces mixed in the noodle water
6. Steam the washed gluten in a steamer for 25-30 minutes, and steam for use.
7. Let the surface water stand for more than 6 hours. You can clearly see the flour deposits. Pour out the upper water gently.
8. Stir the settled water with a spoon.
9. Bring the steamer water to a boil. Brush the pizza pan with a thin layer of oil, and gently turn a spoonful of surface water in the kiln to spread a thin layer.
10. Steam on high heat for 2 minutes, and then go abroad when the dough becomes transparent.
11. Put it in cold water and take it out.
12. Thin and translucent, and flexible.
13. Repeat the production process, one by one.
14. Cut into strips with a knife and set aside.
15. Prepare side dishes. Garlic water: chop garlic cloves into a small bowl, add salt, chicken essence and boiling water and mix thoroughly. After the carrots are shredded, add oil to the pan and stir fry.
16. Add sesame oil, vinegar, fresh soy sauce, garlic water, gluten and side vegetables to the cold skin and mix well.
17. Began to eat
