The reason for the crack of cold rice noodles is that the pulp is too thin, and the cold rice noodles are easy to crack: everyone should know this, but I don't know the proportion. Let me tell you: generally, a catty of flour is just the right pulp for cold rice noodles. You can weigh the flour in advance, and finally weigh whether the flour pulp is enough for the corresponding catty of flour 1:2.5.

Broken when stirred and cracked cold noodles: generally, it is also the cause of the heat. If you have a small heat, the steaming time is short and unfamiliar, but it will be steamed after a long time. Therefore, I suggest that you turn up the heat, usually 5-8 Liang of cold rice noodles are covered with a pot and steamed for about 1 minute. The quality of cold rice noodles made at high temperature is the best. The quality guarantee time is also long.

? One of the reasons why cold noodles are not strong is that the heat is too small, the temperature is not enough, and it is not cooked.

Second, the steaming time is long, and it has been steamed.

Third, the batter for making cold noodles is too thin.

If the cold rice noodles are not cooked, the quality is definitely not good, so I won't elaborate on this. When many people cover the pot and steam it, they are afraid of being unfamiliar and want to steam it for a while, but steaming it for a while will also lead to poor quality of cold rice noodles.