2. Pour a lot of water, knead the dough, and wash the starch of the dough into the water.
3. Filter the washed starch water, put the washed dough into clean water and knead it for many times until the elastic gluten is washed out and the starch can no longer be washed out.
4, starch water is allowed to stand for more than 6 hours, so that water and starch are layered, and if it is allowed to stand overnight, the toughness is better; It needs to be refrigerated in the refrigerator in summer.
5. Add 0.5g yeast to the washed gluten, knead it slightly, wrap it with plastic wrap and wake it for 20 minutes.
6. Put the proofed gluten into a container with gauze. When the water in the steamer boils, steam it in the steamer for 20 minutes.
7. Pick up the gauze and take out the steamed gluten, remove the gauze while it is hot, and cut it into small pieces after cooling. (The gauze is easy to take out the gluten and avoid the gluten from sticking to the container. After opening the lid, the swollen gluten will shrink, which is normal.).
8. Slowly pour the layered starch water to the upper layer of clear water, stir the precipitated starch slurry evenly, and filter for later use.
9. Brush a thin layer of oil on the cold noodle dish and pour the starch slurry.
10, put it in a boiling water pot, quickly cover the pot, and simmer for 3-4 minutes. Take out the trays, cool them with ice water or cold water, brush them with cooked oil or olive oil, and tear them off (if multiple sheets are stacked, each sheet should be coated with cooked oil or olive oil to avoid sticking).
1 1, roll up the prepared cold rice noodles, cut them into strips and put them on the plate. Add gluten, mung bean sprouts and shredded cucumber, sprinkle with chopped peanuts, and add sesame paste, aged vinegar, soy sauce, sesame oil, garlic water and oil spicy seeds according to your own taste. Finally, garnish with fragrant leaves, and the refreshing cold rice noodles are finished!