flour

Proper amount

peanut butter

Proper amount

Shredded cucumber

Proper amount

peanut

Proper amount

condiments

salt

Proper amount

chicken essence

Proper amount

edible oil

Proper amount

Bean sprout silk

Proper amount

sesame oil

Proper amount

dark soy sauce

Proper amount

vinegar

Proper amount

step

1. Add salt to flour, slowly add water to form dough, and let it stand for fermentation. Add water to the container where the dough is placed and knead it constantly to make the dough soft and loose. After about 30 minutes, the original dough turned into white water and the last remaining gluten.

2. Put the water in the container in the freezer for 3 hours, then slowly pour off the excess water, leaving only the batter at the bottom, and stir the batter evenly by hand.

3. Boil water in the pot, use a metal flat-bottomed container (I use a stainless steel bowl), coat the bottom with a thin layer of cooking oil, scoop up some batter and spread it all over the bottom, steam it in the pot, take it out and rinse the bottom of the bowl with water, and gently remove the cold rice noodles after cooling. Repeat step 3 until the batter is used up.

4. Slice the steamed cold noodles into a bowl, add shredded cucumber, shredded bean sprouts, fried peanuts and gluten blocks, and mix well with the juice made of peanut butter, salt, chicken essence, soy sauce, sesame oil and a little vinegar.