1. Knead the dough with 250g flour (about the amount of a flat bowl), let it rest in the basin, and wake up for 15 minutes.
2. Put about 500g of purified water in the basin, just enough to submerge the dough.
3. Begin to wash the noodles (this is one of the key steps, and the second, don’t worry, at the back). The so-called noodle washing, as the name suggests, is to knead the dough with both hands, wash all the flour in the water, and wash it until only You can stop when you have leftover gluten (weak in pulling up, most of it is in the shape of a loofah), about half an hour before and after.
4. Take the washed out gluten to the side and set aside.
5. The washed noodle soup, let the water and soup separate naturally for about eight or nine hours (according to personal preference, the settling time can also be shortened *^O^*, the consequences are at your own risk), the picture shows the separation and the upper layer of water is poured out Soup powder after sedimentation.
6. Stir the separated soup powder evenly, and pour it into the mold (the mold is ready-made at home, it must be a plastic product of clinker, I use the lid on the glutinous rice ball ○)
7. Stir the separated soup powder evenly and pour it into the mold
8. Put the mold containing the soup powder in the steamer for half an hour (Guanjian step two (^_-)).
9. After the steamed noodles, let it cool and let it cool to be cold skin *^O^*
10. The gluten on the side is steamed together in the pot when the noodles are steamed, and cut into pieces or strips after steaming, and set aside.
11. Mix the cold skin with your favorite greens, add garlic, sesame oil, soy sauce, vinegar, salt, sesame sauce, sesame oil and other seasonings (I don’t like MSG too much so I don’t want to put it, you are free), mix well Don't wait for me later, just start! (^_-)
12. Review the entire process, have you learned it? ✊✊✊
Tips:You can add it if you like spicy
