1. Cold rice noodles:

Knead flour+salt+water into a smooth dough, and it is best to stretch it into a film, cover it with plastic wrap and relax for 30 minutes.

2. Put the loose dough into a container, pour in the right amount of water and rub it back and forth like washing clothes. When the dough is milky white, pour it into other containers, and repeat this for about 4 times to make the dough clear.

3. Add a little baking soda to the remaining protein (that is, gluten) and knead well. Boil in a steamer, steam for 15 minutes and cut into pieces.

4. Filter the washed batter with a sieve, pour it into a container, cover it with plastic wrap, put it in the refrigerator for at least 6 hours, then pour out the precipitated water and stir the remaining milky batter evenly.

5. Put a spoonful of batter into a floatable flat plate. After the boiler boils, put the plate flat on the water surface, cover the lid and steam for about 1 min.

6. Take out the disc and immediately put it on a cold water surface. You can take it out when it is cold, and a piece of cold rice noodles will be fine. Repeat this action until the batter is used up. Remember to apply cold noodles between layers to prevent adhesion.

7. Gluten practice:

Knead flour+salt+water into a smooth dough, preferably into a shape that can be pulled out into a film, cover it with plastic wrap and relax for 30 minutes.

8. Put the loose dough into a container, pour in the right amount of water and rub it back and forth like washing clothes. When the dough is milky white, pour it into other containers, and repeat this for about 4 times to make the dough clear.

9 .. Add a little baking soda to the remaining protein (that is, gluten) and knead well. Boil in a steamer, steam for 15 minutes and cut into pieces.

10. Chili practice:

Mix dried red pepper slices, roasted and mashed peanuts (excluding the red coat) and cooked white sesame seeds, and directly pour in hot oil and mix well.