1. Put a small spoonful of matcha powder into a bowl.
2. Pour 150 grams of water and stir well.
3. Take another bowl and put 70 grams of high-gluten flour, 50 grams of wheat starch, and 0.5 teaspoon of salt. Stir well with a whisk.
4. Pour the matcha water while stirring.
5. Stir it up and lift the whisk, it will flow down into a smooth line, then let it stand for 30 minutes.
6. Take a dry, flat-bottomed stainless steel plate and apply a layer of vegetable oil on the bottom (two plates can be used alternately).
7. According to the size of the plate, scoop about 1/3 of the batter into the plate and wait for it to flatten automatically.
8. Add a little more water to the pot that can float the plate, and put it on the plate when the heat is about to boil.
9. Put a lid on the pot, wait for the batter to form a little, turn on high heat, and steam until foaming, then steam for a while, mine totals about three or four minutes
10. Use a slotted spoon to remove the plate and place it in the pre-prepared bowl of clean water to cool.
11. After cooling, peel off the dough.
12. Fold the oiled side in half and shred.
13. Pour an appropriate amount of garlic, sugar, salt, light soy sauce, sesame paste, and chili oil on the noodles and stir well.
Tips:1. The water absorption rate of flour is different, and the ratio of surface water can be adjusted appropriately until the batter is stirred until there are no dry particles, and the whisk should flow down smoothly when it is lifted.
2. The water in the pot should not be boiled until the time of putting it in the dish, and the batter in the dish is set (a little transparent in the dish). Turn on the fire again, otherwise the boiling water will cause uneven batter in the pan.
3.
3. The ratio of surface water and the amount of batter scooped will determine the softness and thickness of the dough.
