Practice:

1, granular sweet potato starch.

2, mix sweet potato starch and water, the ratio is about 1:4 to 1:5.

3, mix well, filter out the impurities inside.

4, put the starch liquid on the stove, turn on low heat and cook and keep stirring.

5, turn off the heat as soon as it forms a clear gel.

6, put it into a container, let it cool, cover and refrigerate for more than two hours.

7, the refrigerated cold noodles buckle on the chopping board.

8, cut into strips.

9, put on a plate. Top with shredded cucumber, minced garlic, and seasonings and mix well.