Gradually make cold rice noodles and prepare a bigger pot in advance. You can have a stainless steel flat chassis or a pizza tray at home, and you don't need to buy a "handmade cold skin roller". Wipe dishes with pure cotton cloth dipped in a little cooking oil, and avoid sticking cold skin to dishes by hand. Pour a certain amount of cold water into the pot. After stewing, keep the fire slightly boiling. Before making cold rice noodles, stir the sticky starch evenly, take a proper amount of starch with a small spoon, and rotate the cold rice noodles dish until it is completely full and not more than 2Mm. This kind of thin handmade cold rice noodles has the best taste.

Put the cold rice noodle dish into the pot, cover it with a transparent cover and simmer for about 2 minutes. The starch in the dish will turn from white to transparent, with big bubbles. Just pinch the cold rice noodles with your hands. Pour 300mL of cold water into the basin, add a spoonful of salt, a little edible alkali and 300g of common flour. You don't have to pour it all at once when you add it. After stirring until there are no dry wheat flour particles, add 300mL of cold water and continue stirring until it is silky.

Prepare the necessary seasoning: add a spoonful of sesame juice to the bowl and remove it with warm water. Put minced garlic into a bowl, add edible salt, mash it with a rolling pin, add cold water and mix to make garlic juice, cut cucumber into filaments, chop it with garlic, then make seasoning water, add cold water into a pot, boil pepper, galangal and fennel for 3 minutes, and filter out the seasoning to make seasoning water. 4. Paint the electric baking pan and heat it for 2min, then turn off the fire, scoop up a spoonful of batter, shake the electric baking pan evenly, and simmer it for 2min with the warm fire of the electric baking pan. After 2 minutes, open the watch cover and gently tear it off. The thick and transparent handmade cold noodles are ready, cut into strips and put into a bowl.

Add shredded cucumber, vanilla and mixed juice into a handmade cold noodle bowl, and add a little floral. Stir well, and I will make two simple and delicious ones. You can solve the problem of frying Chili oil without touching the noodles for half an hour. Put Chili powder into a bowl, add salt, thirteen spices, cumin powder and cooked sesame seeds. Add a proper amount of vegetable oil to the vegetable pot, add onion and ginger slices, fry until golden brown, remove and throw away. When the oil in the pot begins to smoke, turn off the fire, pour the oil into the bowl twice, the first time, stir the Chili powder quickly with a spoon, then pour the rest while it is hot, and stir again, and the oil Chili is ready.