Self-made cold rice noodles should be made of high-gluten flour without flour improver. The cold rice noodles made of this flour have the strongest taste, and low-gluten flour or flour containing improver is not easy to use.

2. Mixing dough and washing gluten are the key.

The key point to make cold rice noodles transparent and not hard is to wash gluten. The gluten in flour must be completely washed out. If there is protein in the final flour paste, the cold rice noodles made can't be transparent, and the skin will be brittle and easy to dry hard.

3. Pour out the excess water.

Precipitated starch water, the upper layer is redundant water, just pour it out, and pour it slowly from one side as far as possible, don't shake it, or the starch will be mixed with water again.

4. Detail handling.

Brush a layer of salad oil on each steamed cold noodle, and cover it with a wet cloth, so as to prevent the cold noodles from sticking to each other and losing water and cracking. Remember to cover the steamed dough. If you don't cover it, the cold noodles will dry easily.