The pure method of cold rice noodles is to wash the flour with clear water for several times to wash out gluten, and then let the washed noodle soup stand for precipitation, then pour out the excess clear water and use the remaining thick noodle paste to make cold rice noodles.

Boil a pot of boiling water, put a stainless steel flat-bottomed basin on the boiling water, brush a little corn oil at the bottom of the basin, when it is slightly hot, pour a spoonful of prepared flour slurry, hold the edge of the basin with hands with heat-insulating gloves, and gently shake it into a thin layer. When the edge naturally turns up and the color becomes transparent, you can take off the pot and quickly put it into cold water, and a piece of cold rice noodles will be made.

The washed gluten is steamed in a steamer, cooled thoroughly, and cut into small cubes, which are used as ingredients for cold noodles and mixed with other side dishes and seasonings.

Practice 2: Make it with flour and corn starch.

One fifth of ordinary flour, four fifths of corn starch, a little salt (gluten), a drop of oil (anti-sticking), water and flour (starch flour)1:1(all in a small bowl). If you want to make the cold noodles thicker, you can add less water and make the batter thicker. If you don't want the cold noodles to be too thick, just like me, water and powder1:1.

The production method is the same as above.

Practice 3: Simply use potato starch.

Instead of flour, just use potato flour with a little edible alkali and salt to make a thick and appropriate juice for use.

Instead of scalding pots in boiling water, we use electric baking pans instead. Preheat the electric baking pan for 2 minutes, brush a little cooking oil thinly, scoop out a spoonful of prepared batter, pour it into the electric baking pan, spread it evenly into a round thin sheet quickly by turning the electric baking pan flexibly, turn it over in an instant, bake it for a few tens of seconds, and take it out of the pan. Remember, as soon as it's cooked, it's out of the pot, and you must not fry the dough, otherwise it will become pancakes.