(1) Washing gluten with flour: Take high gluten wheat flour (the strongest cold noodle made of flour without flour improver) 10 kg, add about 4 kg of warm water to make a soft dough, and let it stand for 30 minutes, then knead it in clear water to wash out gluten, and filter the rest water paste with gauze and let it stand for 5-8 hours (it is best to put it in the refrigerator in summer).

(2) Paste mixing: after the upper part is clarified, clear water is drained out, and the concentration of cold noodle paste is 17- 18 Boer as measured by Pommel hydrometer, and then 25g of refined salt and 8-10g of gluten source are melted and stirred into the cold noodle paste with a little hot water at 50-60℃, and the mixture is disturbed evenly and still/.

(3) skin making: put the spinner (like a gong) in a boiling water pot and blanch it. After taking it out, quickly rub a little salad oil in the spinner (it is easy to crack the cold rice noodles when it is too oily). When it is hot, take 300-350g of cold rice noodles paste and add it to the spinner to shake it evenly, so that the cold rice noodles paste can be spread evenly. Put it on the boiling water in the pot, cover it, and cook for about 2-3 minutes on high fire. Then take out the spinner. After making, wipe a little salad oil between each sheet to prevent adhesion, and finally cover it with a clean wet cloth to prevent dehydration and cracking.

④ Steaming gluten: Knead the washed gluten with 0.5-0.8% natural leavening agent (dissolved in warm water at about 30℃ in advance) and let it stand for 5-8 hours, then steam it in a cage, and cut it into pieces after cooling.