1. Put the amaranth in a pot and boil it with a little water. Knead it into juice, and put more if you like the dark color. I like light red, so put it down.

2. Add some salt to the juice and slowly add flour to make dough. It was smooth after waking up all night.

3. Put it into a larger container, add some water and rub it by hand. Pour the starch water into the basin and repeat for about 3 to 4 times.

4. Until the water becomes clear and gluten forms.

5. Starch water precipitates for six to seven hours.

6. Filter the upper water to leave batter, which is easy to agglomerate after being stirred evenly for a long time.

7. Put the flour paste into an oiled pan.

8. Steam in boiling water for 2 minutes, and the dough will bubble. It is easy to remove in ice water, followed by chromium.

9. Sauce, add some cold boiled water or pure water.

10. Shred cucumber, steam gluten into pieces, steam gluten in a pot, and turn red to yellow. Cut the cold rice noodles into wide shreds.

1 1. Add seasoning, add pepper and sesame paste and mix well. Good-looking and delicious natural pigment cold rice noodles, do children like them better?

skill

Teach you how to make cold noodles with gluten, and grasp two points. First use high-gluten flour, add some salt and flour, and it takes a long time to sober up. I will put it in the refrigerator for one night, which is smooth and delicate and easy to operate. Second, the best storage time of starch is six hours, and the experience summarized after several failures is for reference only.