1. Ingredients: 200g of flour, 2g of salt, appropriate amount of water, appropriate amount of cooked peanuts, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of cucumber and appropriate amount of balsamic vinegar.

2. After adding salt to the flour and stirring evenly, add a small amount of water several times and stir it into a flocculent shape.

3. Knead the dough into a hard dough until the surface is smooth, wake it for 10 minute, pour in water with the same volume as the dough, and continue kneading the dough.

4. Knead until the noodle water is turbid, change a basin of water, and put the washed noodle water in a big basin for 4-5 times.

5. Finally, the dough has been washed into yellow gluten, and it will not become turbid when put into water.

6. Put the water for washing your face in a big basin and let it stand for 3 or 4 hours. After the flour precipitation water is clarified, pour clear water on it and stir the flour precipitated at the bottom of the basin evenly.

7. Sieve into a cold measuring cup, screen out the bumps in the water, prepare two flat-bottomed stainless steel plates, brush a layer of cooked oil, pour in a proper amount of batter, and shake the bottom of the plates evenly.

8. After the water in the pot is boiled, put it in a flat chassis, cover it and cook for 2 minutes. The dough swells, take out the plate and put it on cold water.

9. After cooling, remove the dough from the plate. Steamed dough is translucent. Put the dough on the chopping board, roll it up and cut it into 2 cm wide strips.

10, put cold rice noodles into a large bowl, add cucumber, coriander, gluten, balsamic vinegar, Chili oil, salt and minced garlic, stir well, and sprinkle with cooked peanuts to serve.