Put the high-gluten flour and water into a basin. Put the water slowly, don't put it in at once, or there will be more water on the surface and more water on the surface.

When the mixing is almost finished, stir the dough by hand. Finally, there are "three lights": face light, hand light and basin light.

Leave the noodles for about an hour after mixing. Some experts say it's best to soak in water directly.

Wash the dough and beat the dough constantly to pat out the starch. Be careful not to wash gluten into water. If you are really lazy, you can mix starch and gluten, and finally filter out gluten with a small screen or fine mesh.

After washing the starch water, let the starch stand for more than three hours, preferably in the refrigerator. I put it in the freezer all night, and the precipitation is better, so it doesn't need to be precipitated repeatedly.

This is precipitated starch water, and the upper layer is redundant water. Pour it out. Try to pour slowly from one side and don't shake it, or the starch will be mixed with water again.

Knead the washed gluten with baking powder or baking soda. If you are worried about putting too much or too little, you can rinse it with clean water and pat it, or you can not put it. The reason is the same as steamed bread without dough, which is not so delicious. Whether gluten is washed well depends on whether there is white starch in the water. )

After the water is poured out, don't pour out all the remaining starch slurry, leaving it about 3-4cm, otherwise the cold noodles will not be Q and need to be stirred. Usually, the bottom is cured. If you want to stir, just use chopsticks or an eggbeater to stir.

Use a baking tray as a basin, pour the starch slurry into the container evenly, rotate it once, and pour the excess into the basin. The thickness can be adjusted by itself, generally between 0,2-0,4 cm.

Generally, thin ones steam for a little more than three minutes, and thick ones steam for about five minutes. Soak the steamed cold rice noodles in a cold water basin prepared in advance, or wash the bottom of the dish at the faucet, and the cold rice noodles will be easily peeled off, otherwise it will be easy to tear.

Gluten is steamed, too

A thick layer of steamed cold rice noodles, don't forget to put oil between each layer.

Prepare seasoning: shredded cucumber, mashed garlic, pepper oil (practice: put pepper noodles in a bowl, add a little salt, then heat the oil to 50% to 60%, add pepper granules, boil, take out the pepper, put cold oil, pour into the pepper noodles, and stir with chopsticks while pouring).

Cut cold rice noodles, and set the width by yourself.

Cut the gluten well

Pour shredded cucumber, mashed garlic and Chili oil on the cold noodles, then add vinegar (preferably grain vinegar and Shanxi mature vinegar) and a little soy sauce and chicken essence. Garlic paste can also be made into garlic juice. You can also put vegetables such as celery or soybean sprouts.

Add gluten and mix well, and you can eat it, which is much better than what you bought outside. It's very strong and authentic. If you don't want to eat spicy food, you can put more red oil and less Chili noodles.