Flour (preferably 2 cups of high-gluten flour (1 240ml, 2 cups of flour about 250g); cold water

About 2 cups; salt

1 spoon (3g)

Exercise:

1. Sieve 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 smooth and there will be no powder particles. The more times you stir, the stronger the bean jelly 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 but not hard. As shown in the picture: this is the batter after mixing, and it can be seen that it is very smooth.

2. Put the stirred batter in the refrigerator for at least three hours (it can be kept at room temperature in winter), which is called waking up. My family 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, wipe the steamed cold rice noodles model for later use.

4. Boil a large pot of boiling water in a pan. 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. After the water boils, brush a little oil into a model and pour 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 through 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, and if the cover is transparent, it can be clearly seen. 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, the model is inverted and washed under a 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.

Mix in the delicious seasoning.