瀨粉的做法（麵） 食譜ID: 185507
Do not stir too much in the boiling water otherwise the noodles will break. Must refrigerate for at least 3 hours before using.
Here are the main ingredients.
Measure out the flour.
Cook the flour on low heat for 12 minutes, stirring constantly. Add a pinch of salt and cook for another minute.
Move the flour to a bowl and add enough boiling water to the mixture.
At this stage, add the tapioca starch. Keep on mixing. The tapioca makes the noodles have e a bit of a bite to it.
Knead for 8 minutes. Add a bit of oil here, maybe 1 teaspoon.
Here is the potato riser.
Add the mixture to a potato riser.
Press the handle of the potato riser over a pot of boiling water (with salt and a bit of vinegar added).
Cook for 1.5 minutes. Drain and then place in cold water.
Drain and put on a plate. Cover and let sit in the fridge overnight. Can cook later with meat and veggies for a very delicious soup.