Materials for dough:? 100g of water, 150g of high gluten flour.

Mix the gluten flour and water and knead the dough. Let it rest for about 20 minutes.

Put the dough into the water and repeat the clear, wash out the starch in the flour, wash until the gluten is out.

Leave the solution overnight and take out the settled starch water, pour off the water on top and mix the rest of the starch paste with a spoon.

Burn a pot of hot water, when the water boils put the bean sprouts into the water. When the water boils again, serve the bean sprouts and let them cool. Prepare a plate, brush it with oil, pour in the batter and shake the plate so that the batter covers the bottom of the plate. The batter should not be too thick and the plate should be made sure to float. Steam in the pan, remembering to put the lid on. Take another container of cold water and put the cold skins into the cold water after steaming for 1 minute before tearing the skins apart. Brush the cooked cold skin with a layer of oil before stacking them together, otherwise they will stick together. After all the cold skin is done, cut it into suitable size with a knife and put it into a clean container. Mix all the ingredients in the picture according to your taste, and make sure to use plain water. Cut the cucumber into julienne and mix it with the cold skin, bean sprouts, pour in the matching sauce, fasten a plate and shake vigorously.