麺（中華麺）｜料理人　設楽の料理道場さんのレシピ書き起こし

Put the strong flour, weak flour, and baking soda in a bowl and mix with chopsticks.
Put salt in the container.
Put lukewarm water in a cup, add salt and stir to dissolve.
Add half the salt water to the mixed powder and mix with chopsticks.
Once the powder is gone, add half of the remaining salt water and mix.
Add the remaining salt water and mix with your hands.
Gather together in the palm of your hand.
put into a bag.
Remove the air and leave at room temperature for 30 minutes in summer and 1 to 2 hours in winter.

Press the dough with your foot to flatten it.
Fold it and step on it again.
Repeat 2 to 3 times.
Let it sit for 1 hour in summer and 2 to 3 hours in winter.

Dust the dough with strong flour (not included in the recipe).
Press down with the rolling pin to stretch the dough.
Once it is 3-4mm thick, wrap it around a rolling pin and roll it out.
Rotate 180 degrees and roll the dough from the front to back.
Rotate 90 degrees and roll the dough from the front to back.
Rotate 180 degrees and roll the dough from the front to back.
Dust the dough with strong flour (not included in the recipe) and roll it out in the same way.
Cut into an even thickness and form a rectangle measuring 23cm x 64cm.

Place the dough on a cutting board.
Cut in half.
Dust with cornstarch (not included in the recipe).
Fold the rectangle lengthwise and dust with cornstarch (not included in the recipe).
Dust a cutting board with cornstarch (not included in the recipe).
Cut a thin strip from one end and smooth out the creases.
Add cornstarch (not included in the recipe).

Bring water (not included in the recipe) to a boil and add 4 while breaking it up.
Bring to a boil again over high heat and simmer for 1 minute 30 seconds to 2 minutes.
Scoop into a colander and rinse off excess powder under running water (not included in the recipe).
Drain the water.

お皿に5を盛って完成。