Half a bowl of common flour, water 1 bowl, proper amount of salt, eggs 1 piece, starch 1 tablespoon, 3 tablespoons of extremely fresh flavor, 2 tablespoons of balsamic vinegar, a little white sugar, a little chicken essence, Laoganma 1 tablespoon, 2 cloves of garlic, half a cucumber and 2 parsley.

Production method:

1. Put flour, a little salt and starch in a container, without adding too much salt. The purpose of adding salt is to enhance the hardness of the noodles.

2. Slowly add water, stir in circles from side to side, and finally stir into paste. Don't be lazy. This step is very important, and there must be no small particles.

3. Adding an egg is also to increase the strength of the batter. You can stir it with an egg beater, stir it in one direction for a while, and mix well.

4. Brush the pan with a thin layer of oil, pour a spoonful of batter into the pan, shake it a few times, and let the batter spread flat in the pan.

5. Heat with low heat, cover the lid for about a minute, open the lid, and see that the middle of the cake bulges and the side tilts up, so it will be cooked. Don't burn it for too long, and it will be bad when it hardens.

6. These batter can be made into 1 1 cold rice noodles. My pan is relatively small, and these are enough for two girls. If the pan is large, it can be directly enlarged, which can save more time.

7. Cut the cold rice noodles into strips, which are about the same as the thickness of your fingers. Just master them flexibly.

8. Put shredded cucumber, coriander segments and cold rice noodles in a container, add delicious flavor, balsamic vinegar, white sugar, chicken essence, garlic paste, salt and sesame sauce, dilute the sesame sauce with water in advance, then add Laoganma or Chili oil, and mix well to eat.

Tips:

This practice is still very strong, so I will eat it in the future! Just make a delicious simple cold rice noodles.