2, then put and good dough into the water repeatedly clear, wash out the starch in the flour, wash until out of gluten.

3, put the washed flour water into the refrigerator freezer, usually put a night, anyway, the longer the better.

4, the next day, take out the precipitated starch water, pour away the water above, the remaining starch lake. Thin silk can be mastered by yourself.

5, boiling water, put a cage drawer, put a small tray, tray smeared with a little cooking oil, and then pour 2-3 mm starch lake, high heat steam 5 minutes. If you want to be thicker can be mastered by yourself, but the skin is thinner and more delicious.

6, put the steamed skin into the cool water, gently uncovered by hand, put on a plate. Each layer of cold skin in the middle to smear a moderate amount of cooking oil, one is to prevent sticking, the second is the color is good.

7, cold skin shredded, cucumber shredded, add vinegar, salt, monosodium glutamate, hemp juice, sesame oil, chili oil, seasoning water. These 7 kinds of materials are missing. Absolutely authentic Shaanxi cold skin. Fussy, tasty friends, chili oil and seasoning water must be made by yourself.

8, rice, glutinous rice, soy sauce, red oil chili (secret), vinegar (a little), salt, monosodium glutamate, garlic water (garlic minced, then add boiling water), pepper, cooked oil (refined oil, depending on taste, such as do not want to red oil chili, add cooked oil), the last can be suitable for the taste, add leeks, bean sprouts, celery, peanuts, squash, and so on.

9, by the rice pushed into the pulp, which added a little rice, for its taste can be appropriate to add a little glutinous rice

10, and then in the drawer cage on a layer of cloth, will be uniformly poured into the rice pulp, steam 5-8 minutes can be taken out of the cooler, with a knife cut into a 1 cm wide thin strip

11, add soy sauce, vinegar, red oil, garlic water and other seasonings to cool that is into the ready to eat