Production method 1) Wash cucumber and pat it into small pieces at will.

2) blanch the face lift in boiling water, then control the water, cool it and cut it into small pieces at will.

3) Cucumber pieces+peeling pieces+garlic, put into a small pot, sprinkle with a little salt/sugar/monosodium glutamate, mix well and leave for 10 minutes to taste.

4) Prepare a small bowl of juice, and I use "vinegar+soy sauce+sesame oil".

5) Put the cucumber into a dish and pour the prepared juice on it.

Cold noodle dough: high gluten flour 1 50g, water 75g, salt1g.

30 grams of shredded cucumber, 30 grams of chopped peanuts, 30 grams of bean sprouts, 5 grams of mashed garlic, 3 grams of salt 1/2 teaspoons, 2 teaspoons of vinegar (10ml), 20 grams of star anise water, 20 grams of chili pepper oil and 2 teaspoons of sesame oil (10ml).

Practice: 1, add appropriate amount of water to flour;

2, knead into dough (it must be smooth dough to make it delicious, first cover it for 30 minutes);

3. Add a little more water and start to knead;

4, white starch water appears, you can pour it into a big basin;

5, so, until the starch is completely washed out, the water is not so thick white, and it becomes very light;

6. Pour all the starch water into a large basin and leave it for more than 6 hours;

7, put a few star anise in the pot, add a little water to boil, and put it for more than 6 hours (can be used overnight);

8. The produced gluten should also be steamed or cooked before eating;

9. Put the starch water for one night, which is already very clear;

10, pour off the upper part, leaving only the white starch water on the surface;

1 1, stir evenly with a spoon, because the bottom is easy to stick to the bottom of the basin;

12, take a pizza tray and brush it with oil (if it is non-stick, it can be omitted);

13, pour starch water, usually one layer is enough;

14, boil the water in the pot;

15, put the pizza tray in;

16, cover (cover will be opened after 3 minutes, which is the key to the dough tendon);

17, after opening the lid, you should find that there are big bubbles on the cold rice noodles;

18, take it out;

19, put it in cold water, and take it out in 10 second;

20. The cold rice noodles taken out should be like this;

2 1, the prepared cold rice noodles are well coded layer by layer;

22, gluten can be steamed or cooked, steamed bigger, cooked more gluten. You can also put some baking powder or baking soda between steaming to make the gluten bigger. ;

23, cold rice noodles cut into small pieces;

24. Put it in a small basin;

25, gluten cut into pieces;

26. After removing the roots of bean sprouts, let go of the water and cook them;

27. Add cold noodles and gluten to the basin;

28. Add shredded cucumber, bean sprouts, chopped cooked peanuts, various seasonings, and star anise water and stir together to serve.