1. Mix dough, save a little after kneading, about ten minutes is enough;

2. Wash your face, put cold water in the basin, then put the mixed noodles in and knead them in water until all the starch in the noodles is washed out;

3. Sedimentation, that is, put the washed substance-gluten into a bowl of cold water to soak, and let the washed noodle water naturally precipitate;

4. Filtering, after settling for about half a day, pour off the clear water on it, and filter the rest with a sieve;

5. Steaming: the water in the pot is boiled, and the surface water is scooped into the iron reed of steamed dough (flat stainless steel basin can be used for family instead, and a little oil should be brushed before use). Put the iron reed in boiling water, rotate it while placing it so that the thickness of cold rice noodles is uniform, cover the lid and take it out for about 6-7 minutes;

6. Boil gluten. Gluten can be steamed and boiled, steamed and soaked, and cooked more strongly, according to your own taste;

7. Cold salad, cold noodles are cut into wide strips, gluten is cut into pieces, and salt, vinegar, sesame oil, garlic paste, soy sauce and chili pepper are added. You can also add vegetables such as cucumber and bean sprouts according to your own taste, and stir well to serve!