1. Sweet potato mash (steamed sweet potatoes are pressed into a puree, I use red potatoes) 100 grams, add 100 grams of flour, add 1 gram of salt, add 10 grams of water, and knead the dough. (The water can also be omitted, add water according to the moisture of the sweet potato)
2. Knead the dough, cover it with gauze, and let it stand for 30 minutes.
3. Wine flour, anti-sticking. Roll out the thin dough with a rolling pin.
4. Cover with beer and cover the small circle.
5. Remove excess dough, knead the dough, and set aside temporarily.
6. Use chopsticks to pinch between the wafers, and a butterfly noodle comes out.
7. For the remaining dough, make small butterfly noodles in turn. Put the prepared dough pieces in a long box and put them in the refrigerator to freeze. Frozen and put it in a fresh-keeping bag. Take as much as you cook.
