Ingredients: naked oats noodles, shredded cucumber, shredded carrot, shredded water radish, shredded white radish, coriander, shredded purple cabbage, sugar, salt, monosodium glutamate, sesame sauce, Chili oil, garlic juice, water, olive oil, soy sauce, vinegar and tomato sauce.

Practice: Choose the naked oats noodles in the cold area of Yanbei, Shanxi, scald the noodles with boiling water, and roll them into noodles after mixing; Cooked cold water; Mix all kinds of ingredients and seasonings according to personal taste.

2 If you are opening a shop to do this:

Flour (250g); About 2 cups of cold water; Salt 1 tsp (3g)

1, sift the flour and salt (you can do without a sieve), and add water little by little to make a batter. Be careful not to add too much water at a time, add it bit by bit, stir well and then add it, so that the batter will be smooth and free of powder particles. The more times you stir it, the stronger the cold rice noodles you make. Stir for about 20 minutes. It should be noted that the batter should not be too thin, otherwise the steamed cold rice noodles are easy to break and not stiff. As shown in the picture: This is the batter after mixing, and it can be seen that it is very smooth.

2. Put the stirred batter into the refrigerator for cold storage (it can be put at room temperature in winter) for at least three hours, which is called waking up. My family usually puts it overnight. This is very important and can solve the well-known problem that foreign flour is not gluten.

3. Take out the woken batter and let it return to room temperature. In this process, wipe the model of steamed cold skin for later use.

4. Use a pan to boil a large pot of boiling water for use. Then prepare a lubricated oil bowl: pour a little cooking oil (any vegetable oil will do) into a small bowl and then add a little water. As shown in figure:

5. After the water boils, brush a little oil into a model and pour a spoonful of batter. The amount of batter is controlled by the individual. If you like a thicker cold skin, scoop more, otherwise, it will be less. You can master it after one or two experiments.

6. Shake the batter evenly in the model and cover the bottom of the model with batter evenly.

7. Put the model with batter into the boiling water pot and cover the pot. Keep the fire burning all the time.

8. Repeat steps 5 and 6, and pour another model into the batter. During this process, the batter in the first model will bubble slowly, which can be seen clearly if the lid is transparent. When the batter swells, it is steamed.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool it (put the second one in the pot to continue steaming when the ice is first). There are two options. First, put the model upside down and flush it under the cold water pipe; Second, storing a pool of cold water in the pool and floating the model inside, but the effect is not as good as the first one.

10, brush a layer of oil on the surface of steamed cold rice noodles with a brush, and slowly peel off the cold rice noodles.

1 1, brush both sides of steamed cold rice noodles with oil, dip a knife in cold water, then cut the cold rice noodles into the desired width and mix in delicious seasoning.