Ingredients: 400g of high-gluten flour, 4g of salt and 2g of yeast powder.

Accessories: 20g of mung bean sprouts, carrot 1 root, cucumber 1 root, 20ml of cooking oil, 3g of shallots and 50g of sesame paste.

1, pour the flour into a clean oil-free basin, and sprinkle a small amount of salt before kneading to make the dough more gluten-free. Pour a small amount of warm water into the flour several times, stir the flour with chopsticks at a constant speed while pouring water, knead the flour into smooth dough with the palm of your right hand, cover with plastic wrap and let the dough simmer for half an hour.

2. Prepare a clean and oil-free cooking basin, which is convenient for storing the slurry for washing your face separately. Slowly knead the dough in water, which is meaningless as long as it is the same as washing clothes. Pour the turbid pulp from each wash into another basin in turn, and then add water separately to wash the face repeatedly until the dough becomes smaller and smaller.

3. After washing your face, you must filter the crumbs in the batter with a fine sieve and then let it stand still.

4. There is a small lump of gluten left in the washed dough, which is the soul auxiliary material in the cold noodles. It needs to be processed again, added with appropriate amount of yeast powder, kneaded evenly like steamed bread dough, and covered with plastic wrap to make the gluten swell.

5. Gently pick up the gluten with a spoon and you will see a honeycomb as dense as the hair surface, indicating that the hair is good. Put the gluten into a clean plate, put a proper amount of water into the steamer, and steam the gluten on the drawer for about 20 minutes.

6. After five or six hours of standing, the washed turbid noodle paste is clear, and this state of water and powder stratification can be started to make cold noodles.

7. Gently pour out the clear water on the top layer to try not to disturb the starch in the basin. After the water is poured out, stir the starch in the basin evenly with a clean spoon.

8. Remove the steamer drawer, add a proper amount of clear water to boil, brush a thin layer of edible oil in the aluminum plate for cold skin to prevent adhesion, pour a proper amount of starch syrup with a spoon, gently shake the tray to make the syrup flow out of the plate in a thin and even plane state, and then steam it in boiling water for two or three minutes.

9. When you open the pot, you will see that the cold rice noodles are bubbling in the tray. Take out the cold rice noodles and put them in cold water for cooling. Remove the cold rice noodles and put a layer of cooking oil in a clean plate to prevent adhesion.