1. Weigh 500g dumpling flour (refined flour is also fine).
2. Weigh 220g of purified water and 20g of refined salt. In spring and autumn, the ratio of water to salt is 11:1.
3. Pour refined salt into clean water and stir thoroughly to dissolve it completely.
4. The salt water is gradually added to the flour in 3 to 5 times. When adding water, shake the flour quickly with both hands from bottom to top.
5. The smaller the particles, the better, try not to have large dough balls.
6. Knead all the noodles in the basin together. Because it is very hard, it needs to be very hard.
7. Knead it into roughly this dough.
8. Put the rough dough in a thick airtight bag.
9. Put it on a clean mat, stand up and step on it quickly and vigorously.
10. Use the forefoot to flatten the dough.
11. Then continue to use the forefoot to flatten the entire dough evenly. Step on it for 10 minutes.
12. After that, remove the dough from the bag and fold it into small squares like a quilt.
13. Put it in another clean airtight bag and place it in an airtight, warm space to begin the "maturing" stage. In spring and autumn, mature for 2 hours; in summer 1 hour; in winter 3 hours.
14. After the maturation is over, put it in the refrigerator to refrigerate or freeze (if you don't eat it in the near future, you can put it in the freezer). Of course, if you eat on the same day, you can skip this step.
15. Unfold the dough, roll it up with a rolling pin, stretch it, and roll it flat.
16. The flat dough was folded up like waves, and cut into strips with a knife.
17. Shake the cut noodles and place them in a bowl for later use. I cut it wider and can narrow it by half.
18. Cut old tofu into pieces.
19. Wash the Coprinus comatus and cut in half.
20. Peel, root and slice white radish.
21. Remove the roots, peel off the scallions, wash them, and cut into sections.
22. The onion is peeled, rooted, and sliced.
23. Bring half a pot of water to a boil, add light soy sauce.
24. Add sugar to the base of the sukiyaki pot.
25. Then add green onions and onions.
26. At the same time, pour the salad oil into the pan after heating.
27. Fry the old tofu until golden brown on both sides, pick out and place in the hot pot.
28. Put the chicken leg mushrooms in the hot pot and continue to cook.
29. The remaining oil in the pan is used to fry the shrimp (grab it with cooking wine and cornstarch beforehand). After being cooked, it is also thrown into the hot pot.
30. When eating the shabu-shabu beef slices, the udon noodles should be boiled for a while to fully absorb the flavor of the soup.
31. The udon noodles that have fully absorbed the soup, Q bombs and delicious, chewy 😋
32. Finished picture.
33. The concentration of salt water varies in different seasons.
