1, 500 grams of flour, about 3 grams of salt, and dough, covered with a wet cloth and awake for about 30 minutes.

2. Put the obtained dough in a large container, add a proper amount of water, start washing gluten, knead the dough in the water continuously, and filter it into another container with a strainer when the clear water in the container is mixed.

3. Wash it for about five or six times until the water is no longer turbid, leaving the yellow stuff to be gluten. Add some baking powder to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it (PS: you can also fry it without steaming, and then eat it, which tastes good).

4. Then the batter is obtained. Let it stand for layering, usually for at least 3 hours. Occasionally, it is washed the night before and steamed the next day. The longer the batter is precipitated, the stronger the cold noodles will be.

5. After the precipitation is completed, pour off the clear water above, and stir the precipitation below with a spoon to steam it.

6. Put fire into the pot, and when the water boils, brush a little oil into the model (there is a special mold for steaming cold noodles, and the lid of cookies is occasionally used, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by the individual. If you like thicker cold noodles, scoop more, otherwise it will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in, and steam for 3 minutes.

7. Store a pool of cold water in the pool and float the model inside. You can also turn the mold upside down and wash it directly at the bottom with cold water, so the effect is better. When the cold skin is completely cool and the surface is brushed with some oil, you can slowly peel it off and cut it into strips as you like.