1, high gluten flour, medium gluten flour, 1g salt, 160ml water, and make dough. Cover with plastic wrap or wet cloth and wake for 30min.

2. Put the dough into a larger basin and add a proper amount of water (it is advisable not to exceed half of the dough).

3. Start rubbing like washing clothes until the water becomes very turbid. Pour the water for washing your face into a large basin and add water again to continue washing your face.

4. Wash for 4-5 times (all the water for washing the face is poured into a big basin) until the water is no longer so turbid, and the rest is gluten.

5. Add 0.5g baking powder to gluten, knead evenly, cover with plastic wrap and wake up for 30 minutes.

6. Put the awakened gluten into the pot and steam for 30 minutes.

7. Steamed gluten is cool and cut into pieces for later use.

8. Filter the water for washing the face with a fine sieve and let it stand for 6 hours to allow the starch to fully precipitate.

9. Slowly pour out the clear water from the precipitated starch water, and stir the remaining starch slurry evenly.

10, cold rice noodles dish brush a little cooked oil, pour a spoonful of starch slurry.

1 1, put in a pot with boiling water, cover the pot and steam for 2-3 minutes.

12, even the dish out, put it in a basin filled with cold water to cool (or directly add cold water to the cold rice noodle dish).

13, tear off the cold rice noodles and brush a layer of cooked oil to prevent adhesion. Finish the remaining starch slurry in turn.