Although the processing speed of machine is faster than that of hand-made, (the attention points of hand-made hygiene are not worse than that of machine), the taste may not be as good as that of hand-made. There are several points to pay attention to in cold rice noodles. Second, the taste. Third, the appearance.

First, the taste is whether the cold noodle itself is chewy and pure without impurities.

Second, the taste is that seasoning must be popular, cool and refreshing.

Third, the appearance is that the cold skin pimp must be white and the red oil must be red. ..

etc

As long as the dough is well kneaded and washed with both hands in cold water, after a period of time, the water will be very turbid.

When the turbidity settles, pour out the clear water on it, and what remains at the bottom is what makes cold noodles. At this time,

That mass of flour in your hand is the embryonic form of gluten.

After that, you should heat the pan, pour the sediment slowly, just like spreading a cake, and take it out carefully when it is cooked.

Cut the strips with a knife, it's cold rice noodles!

As long as the stuff on your hand is steamed and cut, it is gluten!