1. After mixing the medium powder, baking soda, and cornstarch, knead well, add water and stir into cotton wool with chopsticks.
2. The hand-rolled dough must have a certain degree of hardness, but the strength is too small. It takes a certain amount of time and strength to knead it smoothly. Knead it into a ball first.
3. The kneaded dough is placed in a basin and covered with plastic wrap to relax for about half an hour, then take it out and knead it, and it will be kneaded into a smooth dough in about 5 minutes
4. Knead the dough to relax again for about half an hour, and then knead for a few minutes. The kneaded dough has a particularly strong taste. If the dough is not kneaded, it will break when it is cooked in the pot.
5. Because it is for two people, it is easy to roll out two small doughs
6. Roll out into a thin slice, and sprinkle some dry powder appropriately to prevent it from sticking to the rolling pin
7. Sprinkle thin high powder on the front and back sides of the rolled dough to prevent it from sticking together when cutting into strips, and then fold the top and bottom ends in two, with a wide slit in the middle, which is easy to shake
8. Cut thin or thick strips as you like. When halfway through the cut, shake open the noodles to prevent the dry powder from being absorbed by the noodles and causing sticking.
9. Shake the cut noodles and set aside
10. Boil water in the pot, first put half of the noodles, wait for the noodles to rise to the surface, stir gently with chopsticks, and then add the remaining noodles to boil (be sure to put more water, because the noodles have dry powder, and less water will easily cause the soup )
11. Remove the boiled noodles again, over cold water
12. Put the boiled chicken broth into the pot
13. Pour the drained noodles and bring to a boil on high heat. You don’t need to add oil and salt. The noodles and chicken broth are all salted. If you like to eat more vigorously, turn off the heat immediately after boiling. If the heat is simmered for a minute, The noodles can absorb the umami of the chicken soup and taste more delicious. Sprinkle with chopped green onion and serve it in a bowl. (When I was about to put the chopped green onion, I realized that the chopped green onion was used up by my cooking at noon)
Tips:1: The hand-rolled dough must be hard and the taste is strong.\n2: The kneaded dough must be left for half an hour twice, which is easier to knead and save time and effort.\n3: The noodles must be cooked with more water , Otherwise the dry powder on the noodles will become tangy due to the lack of water
