1. Sieve

flour

and salt (without a sieve), and add water little by little to make a batter. Be careful not to add too much water at a time, add it bit by bit, stir well and then add it, so that the batter will be smooth and free of powder particles. The more times you stir it, the stronger the cold rice noodles you make. Stir for about 2 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not stiff. 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 and refrigerate it for at least three hours (room temperature is enough in winter), which is called waking up the dough. My family usually puts it overnight. This is very important and can 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 model of steamed cold skin for later use.

4. Use a pan to boil a large pot of boiling water 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.

5. When 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 the individual. If you like a thicker cold skin, scoop more, otherwise, it will be less. You can master it after one or two experiments.

6. Shake the batter evenly in the model and cover the bottom of the model with batter evenly.

7. Put the model with batter into the boiling water pot and cover it. Keep the fire burning all the time.

8. repeat steps 5 and 6, and pour another model into the batter. During this process, the batter in the first model will bubble slowly, which can be seen clearly if the lid is transparent. When the batter swells, it is steamed.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool it (put the second one in the pot to continue steaming when the first one is iced). There are two options.

first, put the model upside down and flush it under the cold water pipe;

secondly, storing a pool of cold water in the pool and floating the model in it, but the effect is not as good as the first one.

1. Brush a layer of oil on the surface of steamed cold rice noodles with a brush, and slowly peel off the cold rice noodles.

11. Brush both sides of the steamed cold rice noodles with oil, dip the knife in cold water, then cut the cold rice noodles into the width you like, and mix in your favorite seasoning. Well, you can taste it.