1, take a cooking bowl, put in 250g of high gluten flour, 1g salt and 125g water, stir to form a flocculent, then knead into a smooth dough, wrap with plastic wrap and let rise for 30 minutes.

2. Pour in plenty of water and knead the dough to wash the starch from the dough into the water.

3. Strain the starch water, and put the washed dough into the water to knead and wash again, and repeat several times, until the elastic gluten is washed out, and the starch can no longer be washed out.

4. Let the starch water stand for more than 6 hours, so that the water and starch layering, if left overnight, the toughness is better; summer need to be refrigerated.

5: Add 0.5g yeast to the washed-out gluten, knead slightly, wrap in plastic wrap, and let rise for 20 minutes.

6: Place the gluten in a container lined with saran wrap, and when the water in the steamer comes to a boil, steam in the steamer over high heat for 20 minutes.

7: Lift up the gauze and take out the steamed gluten, remove the gauze while it's still hot, let it cool and cut into small pieces, set aside.

8, the starch water has been layered slowly pour off the upper layer of water, the precipitated starch slurry stir, filter and spare.

9, in the cold plate on a thin layer of oil brush, pour starch slurry.

10, put into a pot of boiling water to float, quickly cover the pot with a lid, and cook over medium-high heat for 3-4 minutes. Remove with pan, cool in ice or cool water, brush with cooked or olive oil and tear off.

11: Roll up the finished cooler, cut strips and plate. Put gluten pieces, mung bean sprouts and cucumber julienne, sprinkle with crushed peanuts, add sesame sauce, vinegar, soy sauce, sesame oil, garlic water and oil splash hot pepper according to your taste. Finally, garnish with cilantro leaves, and the refreshing cold skin is finished.