About Hanzhong rice noodles

Add water to the dough with high-gluten flour, let it stand for 2~3 hours, then put a pot of clear water, put the dough in and knead it, and take out the loose dough (white batter soup) when the water becomes turbid. Put another pot of water in the dough. Then rub it. After changing to 4~5 pots of water (depending on the situation), the dough will become gluten. When the water is no longer turbid, take it out and put it down with a little edible alkali. At this time, the white batter washed out before has almost precipitated. Clean the clear water on it, stir other bowls of batter evenly and put them in a large basin for precipitation. After about 2~3 hours, remove the excess water, stir the batter evenly, scoop it up with a spoon and look down. If there is only a little batter on the spoon, it means it is just right. Otherwise, add water or precipitate again to remove excess water. After the batter is ready, boil the pot with boiling water. The diameter of the iron plate is about 60 cm. Fill it with the above paste, which just covers the plate tightly, and the thickness is about 1 min. After the water boils, put the plate directly on the surface of the water, cover the pot and cook for 1~2 minutes, and the dough is ready. Steam all the dough alternately on two plates. Gluten can be boiled in boiling water or steamed like dough. Since then, the dough has been made. This is the simplest.