Ingredients: 400g of high-gluten flour, 4g of salt and 2g of yeast powder.

Accessories: 20g of mung bean sprouts, carrot 1 root, cucumber 1 root, 20ml of edible oil, 3g of shallots and 50g of sesame paste.

1, pour the flour into a clean oil-free basin, and sprinkle a small amount of salt before kneading to make the dough more gluten-free. Pour a small amount of warm water into the flour several times, stir the flour with chopsticks at a uniform speed while pouring water, knead the flour into smooth dough with the palm of your right hand, cover the dough with plastic wrap and let it simmer for half an hour. Although there is no need for fermentation, it is not easy to loosen the dough after washing it for a while.

2. The baked dough is smooth and flexible, just like the dough wrapped in jiaozi at ordinary times. The difference is that the next step in making cold noodles is to start washing your face. Pour a proper amount of drinking water into the basin, and the amount of water is appropriate for the dough that has just been baked.

3. Prepare a clean and oil-free cooking basin before washing your face, which is convenient for storing the slurry for washing your face separately. Knead the dough slowly in water, which is meaningless as long as the process is like washing clothes. Pour the turbid pulp juice from each wash into another basin in turn, and then add water separately to wash the face repeatedly until the dough becomes smaller and smaller and the water for washing the face becomes clear, which means that the powder pulp in the dough is washed out.

4. Although the baked dough is smooth, flexible and not easy to loosen, it is inevitable that noodles will fall off in the process of repeated kneading and washing. Therefore, after washing, you must filter the crumbs in the noodle paste with a fine screen and then let it stand still, otherwise it will lead to the cold noodles mixed with dough bumps that are not smooth.

5. There is a small lump of gluten left in the washed dough, which is the soul auxiliary material in the cold noodles. It needs to be processed again, added with appropriate amount of yeast powder, kneaded evenly like steamed bread dough, and covered with plastic wrap to make the gluten swell.

6. Gently picking up the gluten with a spoon will see a honeycomb as dense as the hair surface, indicating that the hair is good. Put the gluten into a clean plate, put a proper amount of water into the steamer, and steam the gluten on the drawer for about 20 minutes.

7. The appearance of steamed gluten is yellow-brown wheat color, with dense honeycomb and full elasticity.

8. After five or six hours of standing, the washed turbid noodle paste is clear, and this state of water and powder stratification can be started to make cold noodles.

9. Gently pour out the clear water on the top layer to try not to disturb the starch in the basin. After the water is poured out, use a clean spoon to stir the starch in the basin. Because the starch is precipitated for a long time, the bottom layer is hard to stir, so be patient in the stirring process.

10. Remove the steamer drawer, add a proper amount of clear water to boil, brush a thin layer of edible oil in the aluminum plate for cold skin to prevent adhesion, pour a proper amount of starch slurry with a spoon, gently shake the tray to make the slurry flow out of a thin and even plane state, and then steam it in boiling water for two or three minutes.

1 1, when the pot is boiled, it will be cooked when you see the cold rice noodles bubbling in the tray. Take out the cold rice noodles and put them in cold water for cooling. Take off the cold rice noodles and put them in a clean plate and brush a layer of cooking oil to prevent adhesion.