1. Add a little salt to the flour to make dough, cover it with a wet cloth and wake it up for about 3 minutes

2. Put the obtained dough in a large container, add a proper amount of water, and start to wash the gluten. Knead the dough constantly in the water, and when the clear water in the container is mixed, filter it into another container with a strainer

3. Repeat it again and again until the water is no longer turbid, leaving the rest. Steam for 2 minutes, cool and slice (PS: you can also do without steaming, fry and eat, which tastes good)

4. Then, let the batter stand for layering, usually for at least 3 hours, even if it is washed the night before and steamed the next day. The longer the batter precipitates, the stronger the cold noodles will be.

5. After the precipitation is completed, pour out the clear water on the top, and stir the precipitation with a spoon to steam it.

6. Put fire into the pot. When the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the lid of cookies is occasionally used, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise, it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. Keep the fire high, steam for about 5-6 minutes, and the cold skin in the pot will slowly swell.

7. Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and wash the bottom directly with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like.