Ingredients: high-gluten flour (200g), water (100ml), edible oil (appropriate amount), sesame (appropriate amount), peanut (appropriate amount), dried red pepper (appropriate amount) and shredded cucumber (appropriate amount).

Steps:

1. First slowly add water to the flour, knead it into a smooth dough, cover it with a thin cloth, and wake it for 40 minutes.

2. Put the dough into the basin, pour about 100ml of water each time, and knead the dough like washing clothes.

3. When the batter turns white, pour the water into another big basin and repeat it for 6 times until the batter is completely clear, leaving only gluten. Gluten can be steamed and cut into cold noodles, which is very nutritious.

4. Filter all the washed batter water with a screen to remove impurities.

5. Leave it overnight, and water will form two layers. Pour off the clear water on the top and stir the thick batter at the bottom evenly.

6. Brush a layer of oil on the flat plate, pour in a spoonful of batter, steam for about 2 minutes on high fire, and take out the dough after it is transparent.

7. The steamed dough is transparent cold skin, so it should be steamed repeatedly until the dough is used up.

8. Put some oil on the steamed cold noodles to prevent sticking, and cut them into strips on the chopping board.

9. Chili oil I chopped sesame seeds, peanuts and dried peppers, scalded them in exothermic oil for a while, poured in cold noodles and sprinkled with shredded cucumber.