Raw materials: high-gluten flour, sweet potato starch, clear water, cucumber, salt, garlic, balsamic vinegar, apple vinegar, pepper oil, sesame oil, salt, chicken essence powder, hot sauce, lobster sauce and white sesame.

Practice steps:

Step 1, mix the high-gluten flour, corn starch and salt evenly.

Step 2: Add 300 grams of water and mix well. Make sure the batter is delicate and free from pimples.

Step 3, add100g water.

Step 4, stir evenly, so that the batter can flow smoothly and evenly.

Step 5: Brush a layer of oil in the pizza pan.

Step 6: Scoop a spoonful of flour paste into the dish.

Step 7: Shake the plate left and right to make the batter evenly spread all over the bottom of the plate.

Step 8: Steam in a steamer for one to two minutes.

Step 9: Take out the plate and put it in cold water.

Step 10: Lift the dough from the edge and slowly remove it.

In step 1 1, the peeled dough is intact, translucent and flexible.

Step 12: Repeat the above steps to continue steaming cold rice noodles, and brush each steamed cold rice noodle with a layer of oil, which will not stick together when stacked.

Step 13, cut the cold rice noodles into strips.

Step 14, shred cucumber, cut garlic into powder, and mix with cold rice noodles.

Step 15: Add all the seasonings. (My seasonings are completely from local sources, so you can put whatever is in the box, and you can adjust it flexibly according to your own taste.)

Step 16, stir evenly.

Step 17, you can eat.