Specific practices:

1, flour and water, the ratio is about 2:1. Try adding water, don't put too much at once. Add a little salt. Knead hard into a smooth dough, preferably for a long time. Wake up for half an hour to an hour. (I made 2 cups of high-gluten flour this time and put about 1 glass of water. )

2, a big basin, drain the water, put the dough in, and pat it by hand. I can't help it. Just scratch, scratch, wash and wash. In order to avoid someone saying that this is hand washing water, I specially put on disposable gloves to operate, hehe ~

3. When the batter water in the basin is thick, you can filter it into another bowl with a strainer. Wash the remaining dough with a little water. Repeat several times until the water in the basin is no longer turbid.

4. Filter the batter water and wash the remaining gluten. Gluten can be steamed after being kneaded with a little baking soda or baking powder.

5, batter water, static for more than 3 hours, make batter precipitation. I washed it the night before and steamed it the next afternoon. I covered the batter with plastic wrap and put it in the freezer for the night.

6. After the precipitation is completed, pour out the clear water on it. The more clear water you pour, the better. When there is a little thin water left, you can suck it out with kitchen paper. The thicker the batter, the better, and the thicker the cold noodles. Stir the batter evenly.

7. Put a large pot of water in the pot, boil it, and take a flat-bottomed steaming plate, which can float on the water. Spoon a spoonful of flour paste into the plate, shake the plate to make the flour paste spread evenly, put it in the pot, cover it and steam for about 2 minutes, and the cold noodles will swell.

(It is recommended to prepare 2 plates, which is faster to steam in turn. )

8, take out, put half a pool of water in the pool, so that the plate floats on the water, and the cold skin can be removed after it is cool. The concept of coolness is that if you touch the bottom of the plate with your hands, it will be cold, but it will not be warm. Keep it cool before uncovering it, otherwise the skin will easily break.

Look at the steamed one. It's very thin and a little transparent: P

9. Fold the peeled skins one by one, and put a little oil between them to prevent sticking.

It is recommended to prepare two plates, which are steamed in turn faster.

Steamed and cut gluten. Steam for about fifteen minutes, I forgot to look at the time: P

Put Chili powder, pepper powder, salt and garlic in a small bowl, heat the oil, pour it directly into the bowl, then add some old vinegar and soy sauce to adjust the taste.