La Tiao Zi Pan

Method

1. 01

   Step 1

   Three tablespoons of all-purpose flour.

   

2. 02

   Step 2

   Add 1/2 teaspoon of salt. Don't add too much salt, or it will be difficult to spread.

   

3. 03

   Step 3

   4 bowl of water (for reference only, as the water absorption of flour varies).

   

4. 04

   Step 4

   Mix until it forms a flocculent state.

   

5. 05

   Step 5

   Knead the dough until it is no longer sticky; the dough should be slightly soft. Let it rest 30 minutes.

   

6. 06

   Step 6

   After 30 minutes, knead again until smooth.

   

7. 07

   Step 7

   Brush oil on the work surface and place the dough on it to prevent sticking.

   

8. 08

   Step 8

   Brush a little oil on the surface of the dough.

   

9. 09

   Step 9

   Cover with plastic wrap and let it rest for 30 minutes.

   

10. 10

    Step 10

    This is the dough after a total of 1 hour of resting.

    

11. 11

    Step 11

    No need to knead, just cut it into thick strips.

    

12. 12

    Step 12

    If you squeeze it with your hand, its elasticity is already very good. It's easy to stretch.

    

13. 13

    Step 13

    Roll it into a long strip of uniform thickness.

    

14. 14

    Step 14

    Brush oil into the container.

    

15. 15

    Step 15

    Let's get him, let's get him, let's get him.

    

16. 16

    Step 16

    Brush a layer of oil on the rolled dough to prevent sticking. Repeat this process until all the dough is rolled.

    

17. 17

    Step 17

    This is a picture of the finished product. When eating, simply stretch each piece apart, cook it until done, and then mix it with vegetables.