2. Add about 3 grams of salt to a catty of flour, and mix with cold water to make the noodles harder.
3. Wake the dough for more than ten minutes.
4, find a bigger basin, pour a little cold water, don't pass the dough, it is appropriate to wash your face in half of the dough. Is to knead dough in water.
5. When the surface water is turbid, change to a basin of water. Don't pour out the water left after washing your face. Pour it all into a large pot and leave it. You can come in handy later.
6. Wash the noodles in water for four or five times, leaving a little yellow gluten and white washing water in the basin. The washed gluten can be steamed or boiled. The steamed gluten has beehives, and the boiled gluten is strong.
7. Put the water for washing your face in a large pot for three or four hours, and don't touch it at will.
8. After the precipitation, the water on the face is clear, and the flour is precipitated under the basin. Pour out the clear water on it. Then use a spoon to stir the noodles that sink to the bottom of the basin, sift the noodles with a sieve, and screen out the pimples in the noodles.
9. Leave surface water without impurities.
10, prepare two flat-bottomed stainless steel plates for replacement. Brush each plate with a thin layer of cooked oil.
1 1, pour a spoonful of flour water into a flat plate, put it into the pot where the water has been boiled, cover the lid and boil it for about three minutes, and master the thickness of the dough yourself.
12. Put the steamed dough with the plate in a cold water basin and let the dough cool down a little. At this time, you can brush another plate with oil, pour it into the noodles and put it into the pot for steaming.
13, the dough can be removed from the plate after it is slightly cold. Steamed dough is translucent and very tough.
14. Paint cooked oil on each layer of steamed dough to prevent the dough from sticking.
15, put the finished dough together.
16, cold rice noodles are finished here, and the rest is mixed with cold rice noodles.