1. 300g flour.
2. Eat a moderate amount of alkali (approximately a small amount pinched by two fingers).
3. Appropriate amount of new and old noodles (I didn't weigh this step, but use my own experience. Generally refer to: add 50-150g of new or old noodles to 500g of flour).
4. Add an appropriate amount of oil to the flour.
5. Use warm water to dissolve new or old noodles.
6. The melted new or old noodles are added to the flour and stirred into a snowflake shape.
7. Knead the dough into a dough, cover it with plastic wrap, and let it sit for about 4 hours. (About 4 hours on a hot day and 10 hours on a cold day)
8. Prove the dough to double its size.
9. Spread the dough and add appropriate amount of edible alkali. This step is very important. There is little alkali, the color of the finished product is dark gray with sour taste, and there is more alkali, and the color is yellow with alkali taste. I usually use a handful of 300g flour and about two fingers to squeeze it. The specifics depend on the fermentation. It takes a long time and the sourness is bigger, so it’s a little bit longer, otherwise the opposite is true. It is less in cold weather than in hot weather, because it is not easy to run alkali in cold weather. (It should be noted that what I added is dry soda noodles, which has not been boiled with water, and used directly. You can use a small amount of water to boil it and use it again)
10. After adding the alkaline noodles, fold the dough.
11. Use your fists with both hands to spread the dough around. Fold again, squeeze again, and repeat several times until the alkali noodles are evenly distributed in the dough. (Be sure to apply evenly, otherwise the finished product will have mottling)
12. Squeeze the good noodles and form a dough.
13. Roll into strips.
14. Divide into doses.
15. After shaping, put the medicine in a steamer, close the lid, and let it rest for another 20 minutes. In a cold water pot, turn to low heat when the water is boiled, and steam for about 20 minutes. After turning off the heat, wait about 3 to 5 minutes before removing the lid.
16. Finished product
17. Finished product
Tips:The amount of new and old noodles or old noodles: If you put too much, shorten the fermentation time, otherwise the opposite is true.
