How to make cold rice noodles

Ingredients: 500g wheat flour for bread, water 1 180g, 20g sweet potato starch.

Accessories: 7 grams of salt, 300 grams of mung bean sprouts, cucumber 1 root, 6 cloves of garlic, oil pepper 1 small bowl, soy sauce 1 tablespoon, and 2 tablespoons of vinegar.

Steps:

1, materials needed for steaming cold rice noodles.

2. First pour the sweet potato starch and salt into the flour and mix well, then slowly pour half of the water into the flour, and generally use chopsticks to stir until half of the water is poured out.

3. The time to come down is to constantly stir the batter in one direction with chopsticks.

4. stir.

It takes about ten minutes until the batter becomes smooth without pimples.

6. Pour in the remaining water and stir evenly in the previous direction. So the batter is ready. Scoop up the prepared batter with a spoon and slowly pour it down, which can be continuously connected into a line.

7. Brush the oil on the cold rice noodles, scoop a spoonful of batter and pour it into the cold rice noodles.

8. Boil water in a large pot. Put the batter gong on boiling water, cover it and put it on medium fire for about 5 minutes.

9. Take out the upside-down buckle and put it on the oiled grate. The steamed cold rice noodles can fall off, and then brush the oil with a brush. Each piece is repeated like this.

10, this is steamed cold rice noodles.

1 1. Blanch the mung bean sprouts and let them cool.

12, the cool cold rice noodles are folded and cut into strips. Scrape the cucumber clean, mash the garlic and pour in a proper amount of vinegar, then add cold boiled water to dilute the sour taste of vinegar, pour it into a bowl with soy sauce, and also add a proper amount of cold boiled water to dilute it.

13, put bean sprouts and shredded cucumber on the cold noodles, and add sauce according to your own taste. Stir well and you can eat!