Method for making family version cold rice noodles

1. First, add water and salt to flour to make dough pieces.

2, a good dough, cover the curtain and let stand for about 20 minutes, soft light can be.

3. Gently add water to the dough, and pour the washed water into a big basin for preservation. The whole washing process takes one hour.

This process is very long and takes 4-5 hours. Put it aside, steam gluten first, make seasoning and so on.

5. When the noodle has only skeleton left, it can be steamed for 20 minutes. This is gluten.

After 6.20 minutes, when the pot is boiled, it looks like bread. Take it out while it's hot and cut into pieces.

7. Cut into pieces and put them in the refrigerator.

8. After standing, pour out the clear water on it, leaving the batter spread cold skin!

9. Brush a layer of cooked oil in Rollo and put a spoonful of batter in Rollo.

10, boil water, put it in a large pot, steam with the lid on, and open the lid for a minute or two.

1 1, just make it bigger, and then put the lolo in a cold water basin so that the cold noodles can be peeled off. Don't forget to brush a layer of cooked oil on the cold noodles!

12, all piled up together.

13, pepper, aniseed, fragrant leaves, tsaoko and other seasonings are boiled, and then garlic juice, Chili oil, chopped peanuts, cooked sesame seeds, salt, vinegar, monosodium glutamate and sesame paste are mixed, and it is ok! Gluten should also be put in!

14, after adding the ingredients, add a little boiling water, so that the soup will be more and the cold noodles will become more and more gluten.