2. Add water to the flour and wake up for 20 minutes.
3. Put the dough into a container, add a bowl of water to start washing your face, pour the white water into a larger container, continue to add a bowl of water to wash your face, and pour the washed water into the container for 6 times.
4. The dough has turned into gluten, put it aside for use, and filter the remaining water after washing the face with a strainer to remove impurities.
5. Put it into a larger container, cover it with plastic wrap and let it stand for 6-8 hours to make it fully precipitate.
6. After six to eight hours, the water begins to layer, and the upper part is relatively clear, and the lower part is milky white flour paste. Slowly pour out the clear water on the upper part (in the end, it will be more difficult to bring out some flour paste, so it will be much better to gently rotate the container and then slowly pour it).
7. Stir the remaining batter evenly and pour it into a flat-bottomed container coated with edible oil.
8. Steam boiling water on the pot for two minutes (it is best that the two containers are reversed, which is fast and convenient), and it is enough to see that the batter becomes transparent and bubbles.
9. Put the container in water to cool down, peel off the dough along the edge, stack the dough, and brush oil between each layer to avoid adhesion.
10, gluten, the same boiling water on the pot for half an hour (my steamer has two layers, making dough on the top and steaming gluten on the bottom, killing two birds with one stone).
1 1, roll up cold rice noodles and cut them into wide strips, add gluten, add shredded cucumber, minced garlic and chopped peanuts, dilute sesame paste with water, put it in a container, add savory soy sauce, vinegar, salt and sesame oil, and stir well.