Step 2: Add clear water to the basin, put the proofed dough into it, and wash out the gluten. Put the washed water aside and let it stand for four to six hours. Add a little baking powder to gluten and knead well. Put gluten into a bowl, seal the bowl with plastic wrap, put it in a steamer and steam for 20 minutes on medium heat.
Step 3: Take out the water that has stood for six hours, and pour off the clear water on the surface until only sticky starch remains at the bottom of the basin. Add two spoonfuls of salt to the starch and stir well. Filter it with a strainer again. The purpose of adding salt is to increase the hardness and transparency of starch.
Step 4, prepare a flat chassis and brush it with cooked oil. Add two tablespoons of starch water and let it spread all over the flat chassis (imagine spreading pancakes). Put the flat chassis into boiling water to rotate and set the shape first. Then cover and steam for two minutes. When you see a big bubble, take it out of the pot and put it on cold water. Brush a layer of oil (anti-sticking) on it, and then peel off the dough directly by hand.
Step five, roll up the dough, cut it into wide strips (as wide as those eaten in restaurants outside) and put it in a bowl. Add shredded cucumber. Take out the steamed gluten, cool it, cut it into small pieces and put it in a bowl. After that, the seasoning is ready. Add two spoonfuls of mashed garlic water, two spoonfuls of soy sauce vinegar water, appropriate sesame sauce and Chili oil (friends who don't like spicy food can put less). In this way, a bowl of cold rice noodles is ready.