The mixed water replaced when washing your face needs to settle for at least 3 hours (the longer the better). Separate the cement slurry. It's best to put it in the refrigerator. The separation effect will be better. Skim off the water gently with a spoon, leaving a paste, stir well, and prepare to steam cold noodles. When starch slurry is precipitated, prepare seasonings: ginger, minced garlic, purified water, shredded cucumber, Chili oil, sesame oil, etc. The flat chassis must be flat with a thin layer of oil on it. Boil water in a pot larger than a flat bottom. Put the flat box on the water and cover it with a transparent cover. It is best not to open the lid during this period. Steam over high fire for 2-3 minutes, and you can see that the dough is solidified, transparent and swollen through the lid. This time means that the fermentation is good.
The flour used to make cold noodles is preferably strong gluten flour, such as rich gluten flour and high gluten flour. Do not use low-gluten flour. Low gluten flour will not wash away gluten, but will eventually dissolve in water, which is equivalent to mixing flour and water into flour water. When adding water to the dough, add water bit by bit, not too much at a time. Water consumption is less in summer and more in winter. Just make the flour into a non-sticky dough.
Don't add too much water to the basin when washing the dough. Half is enough. Waste too much water, and water will come out after washing two. Generally speaking, change the water five times, and the water will eventually become clear. It takes a long time for the washed batter to settle down, and the cold skin will harden. When steaming cold noodles, brush oil on the plate to prevent sticking to the pot. After steaming, brush the cold noodles with oil to prevent them from drying.