Gluten and starch are gradually separated, and water becomes sticky after starch is dissolved in water. This sticky starch water is the batter used to steam dough. Therefore, if you want to eat delicious cold noodles, you must operate step by step. If you want to eat delicious food, don't be afraid of trouble, otherwise the color, smell and taste will be greatly reduced. Add some cold water to the basin and continue to wash your face and filter until the water becomes clear and the gluten lumps.
The first method is to wash your face first, then filter out the flour residue to precipitate more than four small things, and then remove the clear water, and the remaining batter can be made into cold noodles. Like the food world, going to the kitchen, etc. The production process is tedious and long, but I feel very tired when I see the finished product. It is worth one spoonful of soy sauce, salt and sugar, two spoonfuls of garlic water, plus a proper amount of sesame sauce, Chili oil, oil consumption and chopped cucumber and coriander. Repeat and repeat until the water is no longer turbid, leaving yellow gluten.
Pay attention to the washing stage, be patient, rub slowly and repeat an action until the gluten is washed out. In the production stage, both sides of the steamed cold rice noodles are coated with oil, dipped in cold water with a knife, then cut into the required width, then poured into a starch lake of 2-3mm, and steamed for 5 minutes. You can master it yourself if you want to be thicker, but it tastes better if you have a thinner skin. Boil the water in the pot, put it in a flat pan, cover it and cook for 2 minutes. When the dough bulges, take out the plate and put it on cold water.