How to make noodles strong?

Flour can be divided into high gluten, medium gluten and low gluten flour. High gluten flour is more suitable for the glutenous and smooth effect.

One pound of flour, about 7 grams of salt, (more will be counterproductive), an egg white.

In terms of technique, the dough should be rolled in the same direction (i.e., the same direction from start to finish) until the surface is smooth and not sticky. The dough should be firm and hard.

When cooking, boil the water first (more water should be put into the pot), then put the noodles into the pot, until the noodles are just cooked (can be gently pinched off just fine, cooked for a long time will become thicker and easy to break.) Then put the noodles up, pour out the water do not. After that, you can choose your own noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodle soup, noodles, noodles, stir-fry noodles. (This filtered water noodles taste more smooth and tough.)