【準備材料 Ingredients】
• 中筋麵粉 (All-purpose flour)： 300g (大約 2 碗 / Approx. 2 bowls)
• 太白粉或地瓜粉 (Tapioca or Sweet potato starch)： 1 大匙 (1 Tablespoon)
o 註：這是讓口感 Q 彈的秘密 / The secret to a chewy “Q” texture.
• 常溫水 (Water)： 150ml – 160ml
• 鹽巴 (Salt)： 1/2 小匙 (1/2 Teaspoon)
• 沙拉油 (Cooking oil)： 少許 (A few drops)
【製作步驟 Step-by-Step Instructions】
1. 混合與揉麵 (Mixing & Kneading) 首先，將麵粉、太白粉和鹽巴放入盆中，分次加入水，用筷子攪拌成碎屑狀。接著加入幾滴油，用手揉成一個成型的麵糰。此時麵糰表面粗糙是正常的，不需要過度揉捏。
First, combine the flour, starch, and salt in a bowl. Gradually add water while stirring with chopsticks until shaggy flakes form. Add a few drops of oil and knead into a dough ball. It’s okay if the dough looks rough at this stage; do not over-knead.
2. 醒麵 (Resting the Dough) 將麵糰蓋上濕布或保鮮膜，在室溫下靜置（醒麵）至少 30 分鐘。這個步驟能讓麵筋放鬆，使麵疙瘩口感外 Q 內軟，不會死硬。
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period relaxes the gluten, ensuring the dough drops are chewy and tender rather than tough.
3. 下鍋烹煮 (Shaping & Cooking) 燒一鍋滾水。將醒好的麵糰壓扁，用手撕成薄片，或用剪刀剪成小塊丟入沸水中。當麵疙瘩全部浮起並顯得膨脹時，就代表熟透可以撈起了。
Bring a pot of water to a boil. Flatten the rested dough, then hand-tear it into thin pieces or use scissors to snip small chunks directly into the boiling water. Once they float to the surface and appear slightly puffed, they are fully cooked and ready to be strained.
【美味秘訣 Pro-Tips】
• 口感彈性 (Texture)： 如果喜歡更有嚼勁，水可以少放一點；喜歡軟嫩一點，可以多加 10ml 水或加一顆雞蛋。
For a firmer texture, use slightly less water. For a softer bite, add 10ml more water or one egg to the mix.
• 吃法建議 (Serving)： 煮熟後可以直接加入番茄蛋花湯中，或撈起過冷水後，與肉絲及青菜一起快炒。
Once cooked, you can add them to a tomato and egg soup, or rinse them with cold water and stir-fry them with shredded pork and vegetables.