Hello, if you want to stir-fry cold rice noodles, you can try it. First, pour less oil until the oil is hot, then pour cold oil, and then stir-fry cold rice noodles, so it won't stick to the pot. I often do this, and it doesn't stick to the pot at all. Please try it.

1. Take a proper amount of flour and add water to make smooth dough, and wake up for 3 minutes;

2. Put water in the basin and knead the dough by hand;

3. Wash out the white slurry, pour it out for later use, and then add clean water to the basin and wash it several times;

4. Until the white paste cannot be washed out, the remaining dough is gluten;

5. Pour all washed flour paste into a basin, settle for six hours, slowly pour out the clear water on it, and mix the remaining flour paste evenly;

6. Pour the slurry into a flat-bottomed dish and steam it in a boiling pot for five or six minutes; To prevent sticking, you can coat the plate with oil, but it's easy to take it off without coating. The plate is very smooth. )

7. Cool the cold rice noodles and cut them into strips;

8. Steam and dice the gluten;

9. Shred cucumber and chopped coriander;

1. Mix sesame paste, light soy sauce, vinegar, sugar, garlic juice and peppercorns to make seasoning;

11. put all the ingredients together and mix well.

12. If you like coriander, you can add some coriander and Ceng Yan to taste it.

it's not sticky at all.