How to make dough?

Tools/Materials

Materials:

Wash gluten water, let it sit and settle, skim off the water to get thick pasta water, about 1.5 liters, instant yeast 5 grams, or appropriate amount of pasta water and 1/4 cup of olive oil.

Dough seasoning:

Rice vinegar, blended chili oil, chili pepper, appropriate amount of salt, add star anise, pepper and fennel to boil into salt water, appropriate amount of celery leaves, scald raw and cut into pieces Shred and appropriate amount of mung bean sprouts, boil until raw.

Steps/Methods

Method/Step 1:

Add gluten-washing water to speed up the yeast fermentation and stir evenly to allow it to ferment. One day and night in summer, and up to 3 days in winter. Wait until the surface bubbles and the taste is slightly sour;

Method/Step 2:

Heat a non-stick pan with oil and spoon in an appropriate amount of fermented noodles. In the pot, use a wooden stick to stir. When the dough becomes gelatinous and thick, rub it vigorously and quickly until all the dough sticks to the wooden stick. Knead it with your hands so that it does not stick;

Method/Step 3 :

Put the dough on the glass cutting board while it is hot and roll it out quickly into a thin and even dough sheet;

Method/Step 4:

Put the dough into a steamer and steam over high heat for seven minutes until cooked;

Method/Step 5:

Let the steamed dough cool and apply oil between the dough to prevent sticking. Take 2 - 3 pieces of dough, cut into wide strips, add salt water, chili oil, and rice vinegar and mix well;

Method/Step 6:

Put the mixed dough into a bowl;

p>

Method/Step 7:

Put mung bean sprouts and celery leaves;

Method/Step 8:

Put in spicy oil ;

Method/Step 9:

Mix well