Ingredients: 500g wheat flour for bread, 20g water1180g sweet potato starch.

Accessories: 7 grams of salt, 300 grams of mung bean sprouts, cucumber 1 root, 6 cloves of garlic, oil pepper 1 small bowl, soy sauce 1 spoon, and 2 spoons of vinegar.

Steps:

1, materials needed for steaming cold rice noodles.

2. First, pour the sweet potato starch and salt into the flour and mix well, then slowly pour half of the water into the flour, and generally use chopsticks to stir until half of the water is poured out.

3. The time to come down is to constantly stir the batter in one direction with chopsticks.

4. stir.

It takes about ten minutes until the batter becomes smooth and free of pimples.

6. Pour in the remaining water and stir evenly in the previous direction. So the batter is ready. Scoop up the prepared flour paste with a spoon and slowly pour it down to form a continuous line.

7. Brush the cold noodles with oil and pour a spoonful of noodle sauce into the cold noodles.

8. Boil water in a large pot. Put the gong with flour paste on boiling water, cover it and put it on medium heat for about 5 minutes.

9. Take it out and put it upside down on the oiled grates. The steamed cold rice noodles can fall off, then brush it with a brush and repeat each piece like this.

10 This is steamed cold rice noodles.

1 1. Blanch the mung bean sprouts and let them cool.

12, cool cold rice noodles folded and cut into strips. Scrape the cucumber, smash the garlic and pour in proper amount of vinegar, then add cold boiled water to dilute the sour taste of vinegar, pour it into a bowl with soy sauce, and also add appropriate amount of cold boiled water to dilute it.

13, put bean sprouts and shredded cucumber on the cold noodles, and add seasoning juice according to your own taste. Stir well and you can eat!