1, put150g of wheat starch, 25g of high-gluten flour and 2g of edible salt into a container, then add about 350g of clean water, and stir with a spoon until there are no particles. (The stirred batter is in a relatively thin state, so that the cold noodles made will be transparent. )
2. Next, we need to use a gong to make cold noodles. If not, we can use a baking tray or an ordinary stainless steel basin instead. Brush a thin layer of oil on the bottom of the gong, stir the prepared batter fully and evenly, pour a proper amount of batter into the gong and rotate it to make the batter level naturally.
3. Boil water in the pot. After the water boils, put the gong in, cover the pot and cook for 2 minutes.
4, 2 minutes later, open the lid, you can see that the dough has been formed, and there is a big bag in the middle. At this time, take out the gong and put it in cold water to cool it, and then gently tear off the cold noodles.
5. Brush a layer of sesame oil on the surface after the cold noodles are made to prevent adhesion between the cold noodles.
6. Finally, fold the cold noodles and cut them into shreds, put them into a basin, add salt, garlic water, Chili oil, aged vinegar, soy sauce and chicken essence, stir well, and put them into a bowl and sprinkle some shredded cucumber.