Cold noodles are made of noodles. 1, mix the noodles first, and then put them in. 2. Wash the kneaded noodles with water. Leave the water to wash your face. What's left after washing noodles is gluten. Put some baking soda in the pot and steam. Ripe is the gluten of bubbles. 3. After washing your face, remove the clear water on the upper layer and leave the batter on the lower layer. It's like spreading a cake, putting it in a big flat plate at a time and steaming it in a pot. Cooked is cold rice noodles. I forgot to say that salt should be put in the flour, and the salt should be put properly, otherwise the steamed cold noodles will not be strong.

Rice skin and cold rice noodles are basically the same, the only difference is that the raw material is rice paste, and this gluten is missing.

Rolling noodles are similar to cold rice noodles. The only difference is that the flour water needs to be fermented by domestic yeast, then put in the pot for a few hours, and then poured into the pot like jelly. When the flour water becomes gelatinous, it should be immediately taken out and rolled into dough with a rolling pin and steamed again.

Beef tendon noodles can't be made by yourself, just put them in the machine for hot pressing.

In fact, these things will be sold in semi-finished products in supermarkets. The only difference is the seasoning. The seasoning of these things made in Northwest China is very important. There must be Chili, sesame sauce, coriander, vinegar, soy sauce, and the most important thing is the cooked marinade soup, which has a lot of seasonings and eggs in some places.

Hehe, I made cold rice noodles and bean jelly at home when I was a child. I found that I am really versatile. North and South snacks are proficient in everything. HOHO~~~

If TX likes gluten, you can use the cold noodle method I provided above to mix the noodles. Then put it in a basin with water and wash it slowly. Wash away the starch and it will become gluten. This is just a waste of water. It used to be used to make cold rice noodles. At present, there is no flat-bottomed steamer with cauldron at home.