2g flour, add cold boiled water, stir constantly, and make dough. Knead the dough until it is smooth.
Step 2
Cover the dough with a wet cloth, and wake up for 3 minutes.
Step 3
Prepare two aluminum pots, one for washing face. Let the flour water turn milky white
Step 4
Make the dough diverge
Step 5
Filter the dough and water into another basin, and continue to add water to the remaining dough, and repeat it for three to five times until the flour water is no longer milky white, but clear and transparent
Step 6
At this time, the dough no longer diverges. Put the noodles horizontally in the refrigerator, cover them, and it's better to spend more than 4 hours overnight. I only used them for 5 hours, but it's also okay.
Step 7
Stir-fry the peanuts and beans with low fire, peel them and crush them
Step 8
Five hours later, the noodles have settled, and the upper water is clear. Carefully scoop out the clear water with a spoon. Make the cold rice noodles a little transparent
Step 9
Coat a few drops of olive oil on the cold rice noodles, spread it evenly, then stir the precipitated noodle water and put it into the roller, each time, the same amount will be put in, and the first one will be experienced if it is thin and thick.
Step 1
Boil the water in the pot and put it in the water, so as to make the cold rice noodles cool. Turn off the fire
Step 11
Prepare a basin full of cold water, put the fresh roll of the rolls into the basin, and after it cools, easily take the cold noodles
Step 12
The first one I made was a little thick, but I thought it was ok when I finally ate it
Step 13
. Cut into strips.
Step 14
Shredding cucumber and blanching bean sprouts
Step 15
Take out the gluten washed in the morning, add 2g yeast powder, mix well, steam in a steamer for 15min, and take out the pieces
Step 16
During the gluten steaming, Make Chili oil for later use
Step 17
Mix cold noodles, gluten, chopped peanuts, garlic juice, Chili oil, soy sauce, vinegar, monosodium glutamate, sesame sauce, salt and sugar, and mix well
Step 18
.