When I have no appetite in summer, I always cook a cold rice noodle to eat. Cold rice noodles are cool and refreshing, refreshing, delicious and appetizing, which can always cure my loss of appetite. The traditional cold noodles for washing face are more troublesome to make. If you don't have time on weekends, you really don't have much time to make cold noodles for washing your face, so cold noodles for washing your face are more and more sought after by everyone. The practice of making cold noodles without washing your face is simple, time-saving and delicious, so many people prefer to make cold noodles without washing their faces.

As we all know, you just need to mix the powder and water evenly, and then steam it in boiling water. So what? Powder? Choice is an important factor in the success of cold noodles without washing your face. Should I make flour or starch if I don't wash my face with cold noodles? I've tried both. One is made of wheat starch, that is, corn flour with a little starch, and the ratio of wheat starch to flour is about 5: 1. Then the other one is made of flour, and no other flour is added.

Judging from the finished products, the cold noodles with wheat starch without washing face are obviously brighter and better looking. However, both kinds of cold rice noodles are tough and won't break when pulled. In terms of taste, I think it will be smoother and more delicious if it is made of flour. Moreover, every household has flour, which is more convenient to make, so I recommend flour to make noodles-free cold noodles.

Today, I'm going to teach you how to make a noodle-free cold noodle with flour, 1 piece for 0 minutes. It's quite simple and quick, and it tastes good and smooth. Let's look at the method. Should I make cold noodles with flour or starch if I don't wash my face? Many people use it wrong, no wonder it doesn't work.

Wash-free cold rice noodles

Ingredients: 200 grams of flour, 350 grams of water, 1 teaspoon of salt. Practice steps:

Step 1: Add a teaspoon of salt to 200g flour to increase gluten, so that cold noodles will be stronger and not fragile. Then add 200g of cold water, stir while pouring, and stir evenly in one direction to form a fine batter. Stir for a while, about 3 minutes, so that the batter will be gluten. Cold rice noodles will be thicker. Cover with plastic wrap and let stand for 15 minutes.

Step 2: Boil a proper amount of water in the pot, then prepare a flat plate, brush it with a thin layer of oil to prevent adhesion, scoop two spoonfuls of batter, stir the batter before scooping to prevent sinking, and then the amount of batter should be determined according to the size of your plate, not too thick, otherwise it will taste bad. Shake the plate so that the batter is evenly distributed on the plate, then put it in boiling water, cover it and steam it over high heat.

Although the cold rice noodles made of flour are not so bright in color, they are particularly tough, particularly thick and slippery to eat, and taste quite good. I strongly suggest you give it a try.