1. After sieving the flour and salt (without sieving), add a little water and stir into batter. Be careful not to add too much water and bean jelly at a time.

Add it bit by bit, stir well before adding it, so that the batter is smooth and powder-free. 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 smooth. 2. put the batter in the refrigerator for at least three hours (room temperature in winter), which is called waking up. 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. Cook a large pot of boiling water in a pan for later use. 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, scoop a spoonful of batter and pour it in. 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 put it in cold water for cooling (ice first and then 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. 1 1. Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, then cut the cold rice noodles into the required width and mix in delicious seasoning.

Exercise 2

Taste: Salty flavor Difficulty: Cutting pier (primary) Time: 1 hour or more Classification: Popular food snacks are suitable for all ages. Ingredients: 250g of flour, 50g of clear flour, 5g of salt, 450g of water, side dishes (can be increased or decreased according to personal taste), cucumber 1 root, carrot 1/2 root. Vinegar method: 1. Mix the powder in the material with salt, pour 300 ml of water, stir vigorously in one direction with a rolling pin, and filter with a sieve to remove the powder that cannot be stirred evenly. 2. Let the batter stand for half an hour (if possible, let it stand for one night so that the flour and water can be fully mixed), add 150ml of water to dilute it, and stir it evenly to get a delicate and thick batter with a milk-like texture, and the batter for making cold noodles is ready. 3. Heat the pan, brush the oil and pour in a spoonful of batter. The amount of batter is just enough to thin the pan. After the batter is poured in, please shake the pan quickly and let the batter spread evenly on it. 4. Cover and wait for about 20 to 30 seconds until the batter is shaped into translucent dough and expands in the pot. Prepare a large flat plate and pour the dough quickly on the plate. Be careful not to pour the dough into balls. 5. Brush a thin layer of raw oil on the fallen dough, and then continue to make dough repeatedly and pour it on it. Finally, cut the cooled dough into strips. 6. Cut some side dishes according to personal taste, such as shredded cucumber, shredded carrot and chopped parsley. When eating, add oil, spicy garlic water, a little sugar, salt, aged vinegar, diluted sesame paste and other seasonings to the dough gluten, sprinkle with mashed peanuts and stir well. Lazy recipes-bean jelly

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