1. Add edible alkali and 1 gram of salt to the flour and mix well.
2. Add an appropriate amount of water, stir into a shuttle, and the kneaded dough will become hard without dry powder.
3. The kneaded dough is hard, cover it with plastic wrap and let it rest for 15 minutes.
4. Knead the dough slightly and cut into two doses.
5. Press it several times with the noodle machine, and the dough will be smooth and fine.
6. I pressed it to the third level of thickness.
7. After pressing round noodles, it is hot dried noodles.
8. Sauce bowl: light soy sauce, dark soy sauce, steamed fish oil, 1 gram of salt, mixed sugar, chicken essence, and a few teaspoons of water.
9. Prepare to pick vegetables, chopped chives.
10. Tahini.
11. Add cold boiled water to the sesame paste and stir until it is thin and thick.
12. Put oil in a pot to heat, add garlic and green onions and cut off, choking off the aroma and set aside.
13. Bring the sauce to a boil, bring to a boil and set aside.
14. Put water in the pot to boil, be sure to use high heat, add the noodles and cook for about 1.5 minutes, because it is wet noodles.
15. Take out the noodles and let them dry in cold water.
16. Stir in shallot oil.
17. Put the pickled vegetables, chopped chives, sesame sauce, and top with the sauce.
Tips:The dough of hot-dried noodles should be mainly based on edible alkali and salt, and the dough after kneading is slightly yellow with a slight alkaline taste. If you eat too much alkali, the dough will have a strong alkaline taste and the color will turn yellow, which means that too much alkali is added and it is inedible. The dough becomes hard, and it becomes smooth after pressing it several times with a dough press.
