2. Pour the water slowly.

3. Pour the floc while stirring.

4. Knead the dough into smooth dough, cover it with plastic wrap and wake it for one hour.

5. Take a proper amount of water and pour it into the dough.

6. Knead the dough repeatedly by hand, wash it with clear water and pour it into another container.

7. Add water again and knead the dough until the gluten remains and the water becomes clear.

8. Filter the washed batter water to remove fine impurities.

9. Let the filtered batter stand for several hours or put it in the refrigerator overnight.

10. After the batter is precipitated, pour off the clear water on it and stir the batter evenly.

1 1. Pour a spoonful of batter into a flat plate, spread it out, put it in a steamer, steam it for about 1 minute until the dough is transparent, and then take it out immediately.

12. Put the steamed cold rice noodles under tap water.

13. Running water, washed from one end of cold rice noodles.

14. Take it off slowly.

15. Put some oil on the prepared cold rice noodles to prevent adhesion.

16. Put the washed gluten flat in a bowl.

17. Steam in a steamer and cut into small pieces for later use.

18. Put the prepared cold rice noodles on the chopping board and cut them into strips.

19. Wash and shred cucumbers, peel and shred carrots, wash bean sprouts and blanch them.

20. Put the cold noodles in a bowl, add shredded carrots, shredded cucumbers, bean sprouts and gluten, sprinkle chopped peanuts and a little sesame seeds, add a little salt and chicken essence, and pour in the right amount of balsamic vinegar, sesame oil, Chili oil and soy sauce and mix well.