1. High-gluten flour (ordinary flour will do)-350g

2. Eggs-2 eggs are broken into egg liquid (do not use eggs, just use 120g water instead of egg liquid).

3. Salt-1 teaspoon

4. turmeric powder-1/8 teaspoons to 1/4 teaspoons (turmeric ensures the health of the heart and blood vessels and is beneficial to the body, but it will have some flavor). If you resist the taste of turmeric, you can use gardenia.

(fig. 1. Break two gardenias, soak them in 3 tablespoons of hot water for 45 minutes, and filter out 2 tablespoons of yellow water.

You can also choose not to use any pigment, but the color of the noodles will be white. Or choose eggs from organic eggs or chicken with orange yolk.

5. Water (or filtered gardenia water) -2 tablespoons+alkaline water 1/2 teaspoons (you can also choose not to add alkaline water. My alkaline water is natural alkaline water soaked in longan wood ash cooked at home.

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working methods

Figure 2. Put the high-gluten flour, salt and turmeric powder into the food conditioner and stir for about 15 seconds to make the materials mix evenly.

Figure 3. With the air conditioner running continuously, slowly pour in diluted alkaline water/water and stir for 30 seconds.

Figure 4. Continue to slowly pour in the broken egg mixture and continue to stir for about 30 seconds until the mixture becomes breadcrumbs.

Figures 5 and 6. Pour the mixture into a large basin, knead it into a firm dough by hand, put it in a plastic bag, tie it tightly and let it stand for 2 ~ 3 hours.

Note: "If there is no food conditioner, just stir all the ingredients evenly in a large pot with a fork, but it will be very dry and difficult to operate." But don't add too much water. If it really doesn't work, add 1 ~ 2 spoonfuls of water. After the material is made into bread crumbs, rub it into balls as hard as possible and put it in plastic bags for 2 ~ 3 hours, and the balls will become soft. If more water is added, the noodles will stick together when they are cut. 』

Figure 7. Cut the dough into 8 pieces and coat it with potato flour. If there is no potato flour, you can use corn starch.

Figure 8. Starting from the widest number, some dough presses are 1 and some are No.9, pressing dough.

(At the beginning of noodle pressing, at the same time, boil 2500ml of water in a large pot and add some salt to the water. )

Figure 9. Fold the dough in half for three times, roll it again, fold it in half for three times, roll it again (still use No. 1 or 9). The action of rolling noodles is to make the noodles stronger. Repeat the procedure of folding dough for 3 times.

Figure 10. Coat it with potato flour, and then roll it up with No.3.

Figure 1 1. Roll it again with No.5 (only once when rolling on No.3 and No.5, no need to roll the dough).

Photo 12. Cut the No.5 dough into thin strips. (At this time, the water is also boiling. )

Photo 13. Put the noodles in the pot, stir with chopsticks, cover and stew for 1 min. Take out the noodles after they float.

Photo 14. Put the noodles into a large plate, add 3 tablespoons of cooking oil, and blow the noodles with an electric fan, so that Aauto can catch them more quickly.

Photo 15. Let it cool before using it.

Figure 2. Put the high-gluten flour, salt and turmeric powder into the food conditioner and stir for about 15 seconds to mix the materials evenly.

Figure 3. With the air conditioner running continuously, slowly pour in diluted alkaline water/water and stir for 30 seconds.

Figure 4. Continue to slowly pour in the broken egg mixture and continue to stir for about 30 seconds until the mixture becomes breadcrumbs.

Figures 5 and 6. Pour the mixture into a large basin, knead it into a firm dough by hand, put it in a plastic bag, tie it tightly and let it stand for 2 ~ 3 hours.