1, be sure to use high-gluten flour and add salt to make it thicker. In the past, people steamed cold rice noodles with their own wheat flour, which was very gluten-rich, so sometimes they didn't even need to add salt, but now they are all bought flour, which is not as good as farmers' own flour, so salt must be added.

2, be sure to add sweet potato starch, which not only increases the brightness of cold noodles, but also makes the taste more gluten.

3. When mixing the batter, you must first add half of the water and stir until it is smooth and particle-free, and then add the rest of the water. If you pour all the water in at once, it will be difficult to stir.

4, remember: the batter should be stirred in one direction from beginning to end, which is easy to gluten and can increase the gluten of cold noodles.

5, steamed cold rice noodles should use medium fire, not small fire, small fire will burst the cold rice noodles.

6. Use high-gluten flour, and the ratio of flour to water is 1: 1.5, which should be adjusted according to the smoothness of the batter.