I. Materials
200g of high-gluten flour, water 100ml.
Second, the practice
1. First, slowly add water to the flour, knead it into a smooth dough, and cover it with a thin cloth for 40 minutes.
2. Put the dough into the basin, pour about 100ml of water each time, and knead the dough like washing clothes.
3. When the batter turns white, pour the water into another big basin and repeat it for 6 times until the batter is completely clear, leaving only the gluten. Gluten can be steamed and cut into pieces to eat with cold noodles, which is very nutritious.
4. Filter all washed flour paste water with a mesh screen to remove impurities.
5. Leave it for one night, and the water will form two layers. Pour off the clear water on the top, and stir the thick batter on the bottom evenly.
6. Brush a layer of oil on the flat plate, pour in a spoonful of flour paste, steam over high fire for about 2 minutes, and the dough can be taken out immediately after it is transparent.
7. Steamed dough is transparent cold rice noodles, so steam repeatedly until the dough is used up.
8. Put some oil on the steamed cold rice noodles to prevent them from sticking, and cut them into strips on the chopping board.
9. Chop sesame seeds, peanuts and dried red peppers, put them in hot oil, and pour in cold skin.