How delicious is the folk-made cold rice noodles?

1. Add 3g salt to flour, add appropriate amount of water to make dough, and stir for half an hour.

2. Take out the proofed dough and knead it evenly.

Put it in clean water and start washing your face.

This is the first time to wash starch water. Filter the starch water into another basin and continue to wash the remaining noodles with clear water.

Wash it for about 4-5 times, and the gluten can be washed out.

6. Put the gluten in China, steam it for 20 minutes, and cut it into small pieces to eat.

7. Sift all the starch water, pour it into a large basin and leave it overnight.

8. The next day, pour out the yellow starch water in the big basin, leaving only the white starch water at the bottom, and stir it evenly with a spoon.

9. Take a flat plate and brush the bottom with oil.

10. Scoop a spoonful of starch water and shake well.

1 1. Put it in a pot and steam for about 2 minutes until the cold noodles swell. Take it out.

12. Take out the steamed cold rice noodles and cool them in cold water until they can be easily removed.

13. The cold rice noodles taken out have good toughness.

14. Eat all the cold noodles in turn, grease them and pile them together. Just take whatever you want when you eat (I use 10 inch flat plate and 8 inch fruit bowl, and the finished product is *** 18).

15. When eating the finished product, just add seasoning according to your own taste (after the hemp juice is boiled with boiling water, add Weidamei and balsamic vinegar, and then add some edible salt, Chili oil and shredded cucumber is a simple way to eat).