Method of making electric baking pan cold rice noodles:

Ingredients: four small bowls of flour, five cloves of garlic, 1g of aniseed, 6g of vegetable oil, 3g of pepper noodles, 1g of pepper noodles and proper amount of salt and vinegar.

Cooking steps:

1. Two bowls of flour, add water or flocculent, slightly softer

2. Knead into smooth dough (in a new container). The picture is not in this state. Knead it, and try to be as soft as possible, but you must be able to knead it into a ball, so that it can't be soft. Knead the dough and wake up for more than ten minutes. Add water to knead

4. When kneading, don't crowd the dough with your hands. Try to gather the dough with both hands and knead it. When the water wants milk, pour it out, and then add water to knead it for four or five times.

5. When it reaches this level, it's almost white, which means it's clean.

6. Fill a basin like milk and let it stand for two hours (the specific time depends on the situation) Be sure to slow down, and don't shake the starch deposited below, or you should let it stand again until the water on it is clean. Stir the starch deposited below with a spoon and add a little salt, which will be stronger.

8. Heat the electric baking pan, apply a layer of oil, and when the oil is slightly hot, scoop two spoons of starch paste into it. You can manually turn the electric baking pan to prevent the cold noodles from being different in thickness.

9. Wait for two or three minutes, and the cold rice noodles will be cooked when they are blistered. If you are worried about being uncooked, turn them over and brand them for a while. Be careful when turning them, they will be hot and sticky, and they will all be ground with the help of tools such as wooden shovels and chopsticks.

1. The wheat grown at home is a little yellow. The cold rice noodles sold outside are quite white, and I don't know what has been added. It's also baked, which is different from the taste sold outside. Oh, I like to eat this kind. The gluten is not cooked well. Just bake it for a little longer, and both sides will be colored. After cooking, the gluten that is not steamed will be fluffy.

12. Let it cool and cut into strips.

13. Soak the aniseed in water for an hour, then boil it with high fire, boil it for a few minutes, add some salt to the garlic and mash it, and put it in. Add the boiled aniseed water, salt and vinegar, and you can enjoy it beautifully. Generally, soybean sprouts and vegetables will be cooked in our hometown (not mung bean sprouts).