1. Three scoops of flour, five tablespoons of salt, a bowl of cold water, beat in an egg and start stirring, while stirring, pour in the cold boiled water (not all at once)
2. Start to become flocculent, until it can be combined into a dough, until "three light, smooth and soft surface, sealed with plastic wrap to prevent air-drying (or cover)"
3. After two hours, the dough wakes up, then knead the dough, sprinkle some dry powder, roll the dough flat, and evenly grease the surface
4. Use a knife to cut into strips in equal parts, stretch them out, and place them on the plate one by one. (Evenly grease the inside of the plate). Grease the part next to the surface. Cover the lid (or seal with plastic wrap)
5. After half an hour or an hour, you can take out one by one and start ramen. Whether the noodles are thin and long at this time depends on the length of time you wake up and whether the water is evenly supplied.
