Appropriate amount of flour, a small amount of potato starch, half a spoonful of salt, appropriate amount of water, cucumber 1 strip, Chili oil, extremely delicious, vinegar, cooking wine, oyster sauce, bean sprouts, sesame oil, sesame sauce.

Practice steps:

1, stir the starch, flour, salt and water together until it is fine without pimples.

2, use it to filter, so that the cold noodles will be more delicate.

3, cold rice noodles pot brush oil

4. Scoop a spoonful with a frying spoon and put it in a cold rice noodle pot.

5. Take out the pot and put it into the cold water prepared in advance. At this time, another cold rice noodle pot can be cooked in the same step.

6, about five minutes, this batter bulges, which means it's good.

7. Add shredded cucumber and various seasonings.

:

Cold rice noodles, originated from the food in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffed dough. Popular in northern China. It is a rare natural green pollution-free food.

Due to different raw materials, production methods and regions, there are hot rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated from the Qin Shihuang period and has a history of more than 2,000 years.

Reference: Baidu Encyclopedia Cold Rice Noodles