Cooking Steps

1. 

   Step1:Mix 500g high gluten flour with 250g cold water. Add small spoon of sal

2. 

   Step2:Knead for half an hour until the smooth dough wakes up. You can knead it three times in the middle of the way to make the dough more flexibl

3. 

   Step3:Wake up and add water to the dough. No dough left

4. 

   Step4:Rub hard. Wash out the powde

5. 

   Step5:The slurry is filtered for standby. Continue to add water to repeatedly rub and wash the dough. Repeatedly filter and retain the slurr

6. 

   Step6:Knead the dough until the water is clear and the dough becomes a ball. It has elasticity. This is the gluten

7. 

   Step7:Steam the gluten for 25 minute

8. 

   Step8:After steaming, cut into small pieces for standb

9. 

   Step9:After standing for 4 hours, pour out the water on the surface. Add a small spoon of salt and a small amount of water starch to the remaining powder. Mix well and reserv

10. 

    Step10:Apply a layer of oil to the iron plate, pour on the powder, boil the water and steam for about 2 minutes

11. 

    Step11:Until there is a big bubble on the surfac

12. 

    Step12:Take out the iron plate. Put it in cold water for 30 seconds. It is convenient for the cold skin to fall off

13. 

    Step13:Tear off the cold skin and put it into the dish and brush with a little oil to prevent stickin

14. 

    Step14:Cut the cold skin into strips. Add the cucumber shreds, gluten, soy sauce, vinegar, sugar, garlic water and chili oil. Mix well