Detailed steps:
First, mix the dough, pour 500 grams of high-gluten flour into a basin, then mix the dough with 300 grams of cold water, stir while pouring, first stir it into cotton wool, and then knead it into smooth dough by hand. Knead the dough, cover it and wake it for 30 minutes.
Knead the dough again after waking up, then add cold water to the basin and start washing your face. Here, I suggest you pour the water in and let it stand for 5 minutes before you start washing your face. It is easy to wash your hands in this way, but it is not easy to slip. After 5 minutes, wash your face like washing clothes. The dough is washed as shown in the picture.
Filter the flour water again.
Continue to pour water into the basin and rinse it repeatedly. I washed gluten about 7-8 times. This piece must be patient. Wash your face less often, and the gluten will be sticky. Only after washing, the gluten will be strong and taste good. At this level, gluten will be washed away.
Filter the flour water washed out by gluten just now, and then let it stand for 3-4 hours. If the precipitation time is longer, the cold rice noodles will be more energetic.
Add 2 grams of yeast to the washed gluten and knead well.
After kneading evenly, the hair is 65438 0 hours. /kloc-it will be fine after 0/hour, then fire, pot steaming, cold water steaming 1 5 minutes. After steaming, take it out and let it cool.
The flour and water in the basin have settled for 4 hours. Dump the clear water on it, leaving only precipitated surface water. Then add 5 grams of salt and stir the precipitated flour water with a spoon.
Start steaming cold rice noodles. Prepare a clean cold noodle container in advance, and brush the bottom of the container with a layer of cooked oil or corn oil. Scoop a proper amount of flour and water and spread it out. Here, you should prepare a pot of boiling water in advance, then put the container into the boiling water pot, let it stand for about 3 seconds first, and then swing the container of cold noodles evenly again by hand, so that the cold noodles will be more uniform in thickness.
Cover the lid and steam for 2 minutes until it bubbles.
After steaming, quickly take out the cold noodle container and put it in a cold water basin for cooling.
Brush a layer of cooked oil on the steaming plate, put the uncovered cold rice noodles on it, brush the oil on the cold rice noodles after putting them on, and then put the cold rice noodles. ,,, so they won't stick together.
Do it in turn. When you're done, count. 1 kg flour made 15 pieces of cold rice noodles.
This soft and stringy cold rice noodle is ready. Have you learned? Eat a bowl of homemade cold noodles, add steamed gluten, a pinch of cucumber and shredded carrot, add a spoonful of pepper, vinegar, soy sauce and sesame sauce, stir well and send it to your mouth. Your appetite will open in an instant, and soon a big bowl of cold rice noodles will be on the CD.