1 add water to flour and make dough for half an hour.

2 Start washing your face, add proper amount of water to knead into dough, pour the washed dough into another basin, and repeat for 3-4 times until the water becomes clear.

At first, the dough will be scattered and broken, and when the gluten is formed, it will naturally agglomerate.

4 Add a little baking soda to the gluten, make a round cake, and steam 15 minutes.

5 The washed batter should be filtered.

6. Let the filtered batter stand for more than 5 hours.

7. Drain the clear water in the static batter, leaving the precipitated pure batter and stirring evenly.

Boil hot water in a pot, find a small flat-bottomed basin, pour a spoonful of batter and shake it evenly, let the basin float on the hot water, then cover it, about 2 minutes.

9 Take out the small basin and cool it in cold water.

10 and then carefully fish out the cold rice noodles, which are a little broken.

1 1 Put the prepared cold rice noodles on a plate, brush a layer of oil in the middle of each cold rice noodle to prevent sticking, and cover it with a wet cloth.

12 shred cucumber and carrot, cut coriander into sections, steam gluten into small pieces, cut cold noodles into wide strips, then add all seasonings and mix well.