1. Cold noodles are steamed. 2. The gluten has been washed away ... The sticky part left after the dough is kneaded in water is gluten = = = online answer 1. Add a little salt to the flour, make dough, cover it with a wet cloth and wake it for about 30 minutes. 2. Put the dough into a big container, add a proper amount of water and start washing gluten in the water. When the clear water in the container is sticky, filter it into another container with a strainer. 3. Repeat this until the water is no longer turbid, and the yellow thing left is gluten. Add some baking powder to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it (you can also eat it without steaming, and it tastes good). 4. Then you get the batter. I washed it the night before and steamed it the next day. The longer the batter precipitates, the thicker the cold noodles become. 5. After the precipitation is completed, pour off the clear water above and stir the precipitation below with a spoon. 6. Set fire to the pot. When the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and occasionally use the lid of biscuits, the effect is ok), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thick cold noodles, scoop more, or scoop less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. Keep the fire steaming for about 5-6 minutes, and the cold noodles in the pot will slowly expand. 7. Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, which is better. When the cold noodles are completely cool and the surface is brushed with some oil, you can peel them off slowly and cut them into strips at will. Then there are seasonings: garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be scalded in water). Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.