Ingredients: 300g of high-gluten flour, 3.2g of salt, 0/60g of water/kloc, and proper amount of cooked oil.
1. Weigh all the materials for later use, and put the water, salt and flour into the basin.
2. Knead into dough. At this time, the dough is not very smooth, then cover it with plastic wrap and let it stand for 10 minute.
3. Knead it into smooth dough again, and cover it with plastic wrap again for proofing 1 hour or more.
4. Put the proofed dough into a slightly larger pot and add water to reach half of the dough.
5. Then knead the dough by hand. The dough will be very loose at this time, so don't worry.
6. Sieve the washed water into another basin, add an appropriate amount of water again, and knead it again until the washed water is clear, about 5-6 times.
7. Wash the gluten, put it in water, boil it for 15 minutes, take it out, cool it and cut it into pieces.
8. Let the filtered water in another basin stand for at least 6 hours.
9. Let the water stand and pour out the clear water on the upper layer. Be careful when you pour.
10, take out the pizza tray and brush it with a thin layer of oil, not too much, or the batter will not be coated easily.
1 1. Pour a tablespoon of batter into the pizza tray.
12, put it in boiling water, cover the lid and cook for 2 minutes until it bubbles, don't open the lid half.
13, then take it out, cool it in a cold water basin, take out the cold noodles, oil it again, and pour in the batter.
14. Each layer of removed cold rice noodles should be coated with oil to prevent adhesion.