1. Sift the flour and salt (without a sieve), add a little water and stir into a batter. Be careful not to add too much water at a time, add it bit by bit, stir well before adding it, so that the batter will be smoother and there will be no powder particles. The more times you stir, the thicker the cold noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very slippery.

2. Put the stirred batter in the refrigerator for at least three hours (it can be placed at normal temperature in winter), which is called proofing. My house usually stays overnight.

This is very important to solve the well-known problem that foreign flour is not gluten.

3. Take out the awakened batter and let it return to room temperature. In this process, clean the steamed model of cold rice noodles for later use.

4. Cook a large pot of boiling water in a pot for later use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in the figure:

5. Brush a little oil into a model after the water boils, and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold rice noodles, scoop more, otherwise there will be less. You can master it by doing one or two experiments.

6. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.

7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning.

8. Repeat steps 5 and 6 to pour another model into the batter. In this process, the batter in the first model will bubble slowly. If the cover is transparent, you can see it clearly. When the batter swells, it is steamed.

9. Put on cotton gloves, take out the steamed model and cool it in cold water (after the first one is chilled, put the second one in the pot to continue steaming).

There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one.

10. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles.

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Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, and then cut them into their favorite widths.

Add delicious seasoning.