1, wheat starch for cold noodles. The most important thing to make cold rice noodles is to choose the right flour, which is also the most important first point to make cold rice noodles.

2. After washing your face, the flour is divided into two parts, namely gluten and starch. White material in the flour water is starch, and gluten remains in the basin. The freshly washed noodle water can't be directly used to make cold noodles, mainly because the noodle water is too thin, and the cold noodles can't be formed and need to be precipitated. Although cold rice noodles are made of starch, not all starch can be used to make cold rice noodles. There are many kinds of starch and their uses are different. For example, pea starch is most suitable for bean jelly, and sweet potato starch is most suitable for vermicelli. Similarly, wheat starch is most suitable for cold rice noodles, and no other starch can make the unique soft, translucent, smooth and firm quality of cold rice noodles.