To make cold noodles, you need seasonings, such as fennel, pepper, star anise, clove, cinnamon, salt, etc., put them in clear water to boil 10 minute, turn off the fire, let them stand for 10 hour, and filter to get water. This is the seasoning water needed to make cold noodles. Then boil the cold noodles in hot water, fish them up and put them in the seasoning water, and then add other seasoning flavors according to your own taste, such as Chili sauce or vinegar, which will taste better. The cold noodles made in this way are tender and smooth, and rich in taste, which is very suitable for the elderly and children.

Flour for making cold rice noodles:

There are many materials for making cold rice noodles, and you can also make delicious cold rice noodles with ordinary flour. Of course, some special materials can also be used to make better cold rice noodles. High-gluten flour can make cold noodles with better toughness, and it is also one of the commonly used materials in daily life. Some people will use mung bean flour to make it, so that the cold noodles taste by going up one flight of stairs. In the traditional practice, rice paste is used to make cold rice noodles.

How to make cold rice noodles:

1, a piece of dough, knead hard, you can add some salt to increase the gluten. Then cover with a wet cloth and wake up for half an hour. Prepare clean water, start washing gluten, knead, knead and wash. When the water is turbid, pour it into another big container, and continue washing with clean water. In the water, you can knead it at will and wash it continuously until the fresh water is no longer turbid, and the last lump is gluten.

2. Spread the gluten on the steamer and steam it on high fire for 10 minutes. Then cut the gluten into small pieces for later use. The mixed water replaced when washing your face should be precipitated for at least 3 hours (the longer the time, the better), and the water and slurry should be separated. It is best to put it in the refrigerator for refrigeration, and the separation effect will be better. Use a spoon to gently skim off the clear water on it, leaving a slurry, stirring it evenly, and preparing to steam cold rice noodles.

3. During the precipitation of the slurry, prepare seasonings: ginger and garlic water-ginger and garlic powder mixed with pure water, cucumber shredded, Chili oil, sesame oil, etc. Flat chassis (iron plate or enamel plate) must be flat-bottomed and coated with a thin layer of oil.

4. Boil boiling water in a pot larger than a flat chassis. Scoop1-2 tablespoons of noodle paste with a thickness according to personal preference. You will be skilled after steaming for one or two times. Put the flat pan on the water for steaming, and cover it with a transparent cover. It is best not to open the cover during the period. Steam on high fire for 2-3 minutes, and it will be good to see that the batter is condensed, transparent and bubbly through the lid. After steaming a piece, put the bottom of the plate on cold water to cool it, so as to remove the cold rice noodles. Grease each cold noodle to prevent adhesion.

5. Cut the cold noodles into strips one and a half fingers wide, add gluten, shredded cucumber, garlic water, salt, chicken essence, aged vinegar and Chili oil, stir in a large container and put them on a plate.