2. Prepare clean water and start washing gluten, rubbing, washing and washing. When the water becomes turbid, pour it into another large container and continue to rinse with clear water. You can rub it in the water at will and wash it constantly until the fresh water is not turbid, and the last one is gluten.
3. Spread the gluten on the steamer and steam for 10 minute.
4. Then cut the gluten into small pieces for later use.
5. The mixed water replaced when washing your face should be precipitated for at least 3 hours (the longer the better), and the water and slurry should be separated. It is best to put it in the refrigerator for refrigeration, and the separation effect will be better. Skim off the clear water gently with a spoon, leaving a slurry, stirring evenly, and preparing to steam cold noodles.
6. In the process of slurry precipitation, prepare seasonings: ginger and garlic water-ginger and garlic powder mixed pure water, shredded cucumber, Chili oil, sesame oil, etc.
7. Flat chassis (iron plate or enamel plate) must be flat and coated with a thin layer of oil.
8. Boil water in a pot larger than a flat bottom. Spoon 1-2 tablespoons of batter and thicken it according to personal preference. Steam it once or twice and you'll be skilled. Put the pan on the water and steam it with a transparent cover. It is best not to open the lid during this period. Steam on high fire for 2-3 minutes, and it's good to see that the batter is condensed, transparent and bubbling through the lid.
9. After steaming one piece, put the bottom of the dish on cold water to cool it, so that the cold noodles can be fished out. Grease each cold noodle to prevent sticking.
10. Cut the cold noodles into strips one finger and a half wide, add gluten, shredded cucumber, garlic water, salt, chicken essence, aged vinegar and Chili oil, stir in a large container, and put in a plate.