1, live noodles, wake up for half an hour or an hour, knead the noodles until smooth and put them in a basin filled with water.

2. Keep stirring the dough and pat out the starch. Be careful not to wash gluten into water. If you are really lazy, you can mix starch and gluten, and finally filter out the gluten with a small sieve or fine mesh cloth.

3, washed starch water, let the starch stand for more than three hours, it is best to put it in the refrigerator, I put it in the freezer, put it overnight, the precipitation is better, there is no need to repeatedly precipitate.

4, washed out gluten, put a little baking powder or baking soda, rub it, if you are worried about putting too much or putting too little, you can take a shot with water, or you can not put it. The reason is the same as steamed bread without hair. It's not delicious Whether gluten is washed well depends on whether there is white starch in the water. )

5, precipitate starch water, the upper layer is redundant water, just pour it out, try to pour it slowly from one side, don't shake it, otherwise the starch will be mixed with water.

6. After the water poured out, the lake disappeared.

The powder slurry needs stirring. Usually, the bottom is cured. If you want to stir, just use chopsticks or an eggbeater to stir.

7. Prepare another plate and spread oil evenly on the bottom of the plate.

8. Find a flat-bottomed container (usually a flat-bottomed metal plate or a microwave flat-bottomed vessel, don't use a high-temperature resistant plate, I have damaged two pulls). Pour the starch slurry into the container evenly, rotate it once, and pour the excess into the basin. The thickness can be adjusted by itself, generally between 0,2-0,4 cm. (The hand is a little oblique when shooting, so it looks uneven) Then put it in a pot and steam it.

There are two ways to steam, one is to put the plate in water, and the other is to put a brace in the pot. ), just put the plate on the rack and steam it.

9. Thin ones usually steam for a little more than three minutes, while thick ones steam for about five minutes.

Soak the steamed cold rice noodles in a cold water basin prepared in advance, or wash the bottom of the dish at the faucet, and the cold rice noodles will be easily peeled off, otherwise it will be easy to tear.

10, steamed cold rice noodles on it, put a small bowl under it, and steamed gluten in water. Be sure to use high-temperature resistant ones, and even several pp bowls will be sold.

1 1. Don't forget to grease the thick spiral cold noodles steamed out.

12. Prepare seasoning cucumber, shredded garlic and pepper oil (practice: put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper granules, burn thoroughly, put the pepper aside, pour the oil into the pepper noodles after cooling, and stir with chopsticks at the same time).

13, cut cold noodles and gluten, the width is determined by yourself.

14. Sprinkle shredded cucumber, garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi aged vinegar) and a little soy sauce and chicken essence. Garlic paste can also be made into garlic juice.

You can also put vegetables such as celery or soybean sprouts.

15, add gluten and mix well, and you can eat it, which is much better than what you bought outside. It's very strong and authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.