1, the choice of flour. Self-made cold rice noodles should use high-gluten flour without flour improver. The cold noodles made of this kind of flour have the strongest taste, and low-gluten flour or flour containing improver is not easy to use.

2. Mixing flour and washing gluten are the key. The key point of cold rice noodles is to wash gluten. Gluten in flour must be completely washed away. If there is protein in the final batter, the cold rice noodles will not be transparent, and the skin will be brittle and easy to dry. In order to clean the gluten, the following methods can be used comprehensively-adding 1g fine salt to every 10g dry flour and mixing well, because salt can make the dough more gluten-free and wash out more gluten. The use of warm water and flour is beneficial to the formation of gluten. The amount of warm water is about half that of flour, calculated by weight. After the dough is mixed, knead it several times. The smoother it is, the more favorable it is for the formation of gluten. Wake up for 30 minutes after rubbing. The dough made in this way is most suitable for washing gluten, so that the gluten is washed more cleanly.

3. Treatment of flour slurry. The second key point to make cold noodles transparent is the treatment of batter. The batter must be fully precipitated overnight, and the clear water on the upper layer should be completely drained as far as possible, so as to ensure the purity of the lower layer starch paste and make cold noodles with high transparency.

4. The concentration of starch paste. The final starch paste can be measured by Pommel hydrometer. If the concentration of the paste is 17 ~ 18 Boer, it is the best, and the cold noodles made at this concentration are the strongest.

5. Filter the starch paste. It is best to filter the starch paste with a sieve to remove impurities such as slag, so that the cold noodles are more perfect.

6. deal with the details. Brush a layer of salad oil on each steamed cold noodle, and cover it with a wet cloth to prevent the cold noodles from sticking to each other and losing water and cracking. Remember to cover the steamed dough. Cold noodles will dry easily if they are not covered.

7. After mastering the key points of homemade cold rice noodles, it is absolutely a piece of cake to make a transparent, stiff and not hard perfect cold rice noodles.