required materials: 5g of common flour (medium gluten flour), 25ml of clear water, and proper amount of edible salt

required tools: cold rice noodles gong gong

Step 1: add clear water and a pinch of edible salt to the flour, stir it into flour wadding, and knead it into dough. The dough has a little water, and cover it with plastic wrap.

Adding salt to flour can increase the gluten of flour. Although the gluten of high-gluten flour is relatively high, the gluten obtained by washing your face is not as much as that of medium-gluten flour.

Step 2: Knead the dough and cover it with plastic wrap for 3-4 minutes.

originally, flour does not contain gluten, and it will only form gluten when it comes into contact with water. After baking for a period of time, it will make the dough smoother and softer, and it will be very easy to wash out gluten.

Step 3: After the dough is baked, pour some clear water into the basin. You don't need to pour too much water until the dough is slightly soaked. Then, you can wash your face in various postures, "grab, knead and rub, and bring out all the 18 martial arts". Then, prepare an oversized container, filter the flour water washed for the first time into the container, then wash the dough again, and then filter it until the water changes. Every time the flour water is poured, it is filtered through the filter screen, which can ensure that the flour water is delicate and the spread cold noodles are smooth and beautiful.

Step 4: Gluten is the baked gluten we usually eat, and only a catty of flour washes it out. Generally, the gluten we usually eat is made of "ruan powder", also called "flour gluten powder".

Add one or two grams of yeast to the washed gluten, knead it, then put it in a pot, bring it to a boil over medium heat and steam for 2 minutes, and it will be almost cooked. Cut into pieces.

Step 5: Now, treat the washing water, which is what we need most to make cold noodles. First, precipitate the washing water for at least 4-5 hours, and then you will find that the surface is a layer of yellow water. Pour out the water, not completely, leaving something about 1 cm high and the bottom is white wheat starch. The video tutorial I gave you yesterday is made of wheat starch specially made for cold noodles. When you pour out the top layer of clear water, you must keep it one centimeter high, so that the cold noodles will not break easily.

Step 6: Prepare a gong or other molds that can float on the water surface. Brush a thin layer of oil, pour in starch paste, spread it out, and boil a pot of boiling water in advance. When the water boils, put the mold in and cover it for about a minute or two until it bubbles up. Take it out and brush it with a layer of oil or put it directly in a cold water basin, and you can pull it off as soon as you pull it.

Step 7: After the cold noodles are finished, brush a little oil on the surface, cut into strips, add some side dishes such as carrots and cucumbers, soy sauce, salt, Chili oil, sesame sauce, sugar, etc., mix and eat!

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