1.

Add a little salt to the flour, and then add a proper amount of water to form a dough with moderate humidity.

2.

Cover the dough with plastic wrap first, then cover it with a wet cloth and let it stand for 30 minutes.

3.

Put water in the basin and rub the dough repeatedly like washing clothes.

4.

When the water becomes very white, filter it into a larger container, then add water, wash it white and filter it out.

5.

Until the washed water becomes clear, only yellow gluten is left.

6.

The filtered water is allowed to stand for 4 to 5 hours.

7.

Rinse gluten with running water.

8.

Add 1 g yeast to gluten, knead well, cover and ferment until it is 1 times larger.

9.

Steaming the cooked gluten15min.

10.

The steamed gluten is cooled and cut into sections for later use.

1 1.

Scoop off the clear water on the surface after the flour slurry is precipitated.

12.

Stir the remaining slurry with a spoon.

13.

Find two larger flat chassis to use alternately, first brush the cooked oil on the bottom of the chassis, then scoop in a proper amount of powder slurry, steam it in hot water for about 1 minute, take it out immediately when the dough bulges and becomes transparent, and then change it to another one.

14.

Steamed cold rice noodles can be easily taken off and made all in turn.

15.

Ingredients used for preparing cold rice noodles

16.

Peel and shred carrots, shred cucumbers, wash coriander and cut into sections, and chop garlic into paste.

17.

Fry peanuts in a frying pan until they crack, take out the oil, sprinkle with salt and let them cool.

18.

Boil the water, blanch the shredded carrots for 20 seconds, and then take out the cold water.

19.

Cut the prepared cold rice noodles into strips and put them into a basin.

20.

Add gluten, peanuts, shredded carrots, shredded cucumbers, coriander and garlic.

2 1.

Add a proper amount of salt, soy sauce, oyster sauce, white sugar, aged vinegar and sesame oil, and finally add Chili sauce or bibimbap sauce and stir well.