1. Pour the flour into the basin, add water in batches and stir to form a flocculent state without dry powder, and then knead it into a smooth dough. At the beginning, not only can you knead it with plastic wrap for a while and then knead it well. After kneading the dough, cover it with plastic wrap and let it relax for 20 minutes.
2. The dough was rolled into long strips and cut into equal doses. I divided them into 18 small doses.
3. Each small dough is flattened by hand, and the contact surface of the two stacked doughs must be brushed with oil.
4. Use a rolling pin to roll into thin slices and place in a plate.
5. Bring the water in the pot to a boil, add the rolled dough and steam for 10 minutes.
6. Carrots and lettuce shredded into the pot and boiled until cooked. Washed bean sprouts are also placed in the pot and boiled until cooked. Cucumbers are washed and shredded and placed on a plate.
7. After the noodles are steamed, uncover the vegetables layer by layer, put your favorite seasonings, roll up and eat.
Tips:The amount of water should be determined according to the water absorption of the own flour. It is best to add water in batches instead of pour it in at once.
