This formula was slightly modified according to Lu Xiaofa's recipe.
Mix all materials except flour
Pour in the flour and mix well with chopsticks. Dip the dough on the hands and feel the sticky hands. You can wet the hands again. Beat the dough for almost 10 minutes.
The dough was wrapped in plastic wrap and placed in the refrigerator for one night.
After the wet cloth on the countertop, spread the plastic wrap and pour a little oil, and gently knead the dough into a dough about 8 cm wide and 1 cm thick (there is no big difference in a little bit). Cover with plastic wrap for 20 minutes.
Heat the oil pan to 80% and keep it in a medium heat (the fire must not be changed). Knife cut 1 cm wide noodles, 2 pieces are pinched, and the chopsticks can be pressed with the chopsticks. It is too late to pinch the right and left to turn down the pan immediately. Be sure to use chopsticks to flip.
It is good to blow up and not to fry. Oil temperature is the key.