2. Prepare a bowl, add a spoonful of edible salt and a spoonful of edible alkali, and melt it with appropriate amount of warm water. Prepare another basin, add the prepared flour, slowly add the alkaline salt water, and keep stirring with chopsticks.
3. Stir the flour until it is smooth and vigorous, then add a proper amount of clear water, and stir it with chopsticks to make the flour paste. The color of the flour paste is a little yellow, which is caused by mixing the flour with saline-alkali water. After the flour paste is fully stirred, filter out the small particles in the flour paste with a fine mesh, cover it and put it aside to wake up for 30 minutes.
4. Step 2: Today, we don't need to make cold rice noodles with cold rice noodles, but with electric baking pans. Preheat the electric baking pan up and down to 200 degrees, turn off the fire, brush the surface with oil, scoop up a spoonful of flour paste, shake the electric baking pan so that the flour paste is fully covered with the electric baking pan, stew for two minutes with the remaining temperature of the electric baking pan, and open the lid to remove the cold rice noodles. The cold noodles made in this way are delicious. The only deficiency is that there is no gluten, and the branding will be finished soon.
5. Step 3: Prepare cold noodles. First, add a large amount of water, put less water in the pot, put more than a dozen Chinese prickly ash and two star anises, and bring to a boil over high fire to make it smell like spices. Our aniseed water will be ready. Let it cool and you can use it. Shred cucumber, cut cold skin into strips, put into a pot, add appropriate amount of hemp juice, appropriate amount of soy sauce, balsamic vinegar, add some aniseed water, add salt and garlic water, add some fried peanuts, and finally bring two spoonfuls of oil pepper or Laoganma, and mix well to eat.