1, live noodles, wake up for half an hour or an hour, knead the noodles until smooth and put them in a basin filled with water;
2. Continue to stir the dough and pat out the starch, being careful not to wash the gluten into the water. If you are really lazy, you can mix starch and gluten, and finally filter out gluten with a small screen or fine mesh.
3, washed starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the refrigerator freezer, put it overnight, the precipitation is better, and there is no need for repeated precipitation;
4, precipitate starch water, the upper layer is redundant water, just pour it out, try to pour it slowly from one side, don't shake it, otherwise the starch will be mixed with water;
5. Stir the remaining starch slurry after pouring water. Usually, the lower part is cured. Stir, stir with chopsticks or eggbeater.
6. Prepare another plate and evenly coat the bottom of the plate with oil; 7. Find a flat-bottomed container, evenly pour the starch slurry into the container, rotate it once, and pour the excess into the basin. The thickness can be adjusted by itself, generally between 0,2-0,4 cm.
8. Thin ones usually steam for a little more than three minutes. Steam the thick noodles for about five minutes and soak them in a cold water basin prepared in advance, or wash the bottom of the plate at the faucet, so the cold noodles are easy to peel, otherwise they are easy to tear;
9. Steam cold rice noodles on top, put a small bowl below and steam gluten in water. Be sure to use thick spiral cold noodles with high temperature resistance 10, and don't forget to grease each layer of cold noodles.
1 1, prepare seasoning cucumber shredded garlic pepper oil.
(1) Pour a bowl of water into a small pot, add a little pepper, 2-3 aniseed, and a little fennel seeds and cumin seeds. Boil these materials and cool them for later use.
(2) Garlic water: part of garlic is stirred and broken into garlic paste, and a little water, a little salt and monosodium glutamate are added and stirred to dissolve.
(3) Chili oil: firstly, heat 500g of oil, and put 1 cup of Chili noodles, 1~2 tablespoons of pepper, a pinch of sugar and 1 tablespoon of white sesame into a large bowl at the same time. Don't stir it, just leave it there. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), stir well with a spoon, then pour the remaining oil and let it cool.
(4) The final vinegar water can be added a little more or less according to everyone's preferences! Among them, vinegar water also needs to be boiled, which is correct.
12, cut cold noodles and gluten, the width is determined by yourself.
13, the prepared cold rice noodles were successful.