1. 5g of flour, 3g of salt, and dough, and cover with a wet cloth and wake up for about 3min

2. Put the obtained dough in a large container, add a proper amount of water, and start to wash the gluten. Knead the dough constantly in the water, and when the clear water in the container is mixed, filter it into another container with a strainer

3. Add some baking powder to the gluten, grab it evenly, steam it in a steamer, steam it for 2 minutes, cool it and slice it (PS: you can also not steam it, fry it and eat it, which tastes good)

4. Then, let it stand and stratify, usually for at least 3 hours, even if it is washed the night before, the longer it takes for the batter to precipitate the next day.

5. After the precipitation is completed, pour out the clear water on the top, and stir the precipitation with a spoon to steam it.

6. Put fire into the pot. When the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the lid of cookies is occasionally used, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise, it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in, and steam for 3 minutes.

7. Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like.