how to make hanzhong noodles

1. Soak the Gui Chao rice in cool water one night in advance, and the next day beat the soaked rice with a pulper to make rice water (not too much water)

2. One sheet of noodle skin needs about one tablespoon of rice water (depending on the size of the spoon, you can scoop a tablespoon, and then you won't add any more)

3. Dampen the cloth used for the steaming of the noodle skin with water, and lay it flat on the steamer's drawer on the cargo cage

4. The rice water scooped in advance to stir a little, (to prevent the rice water precipitation) with a spoon to the rice water evenly scooped on the cloth

5. rice water to the entire cloth, and then covered with a lid or cage, high heat steaming for 5 minutes goods 6 minutes

6. low heat, pick up the lid or cage, you can see a few bubbles on top of the steamed crust, scoop a bowl of cool water poured along the side of the pot (remember to pour water or water vapor will burn your hands). water vapor will burn your hand) hand in the cool water wetting carry cloth out, put the crust in the container of the crust

7. finished, to the hot crust on the brush some oil to prevent sticking together, see what you like to eat the flavor of the crust with a knife to cut fine tuned to what flavor

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