Where is the specialty of cold rice noodles?

The traditional cuisine of the Han nationality, which originated in Guanzhong area of Shaanxi Province, is the general name of rolled dough, dough, rice skin and stuffing. Popular in northern China.

Self-made cold rice noodles, preparation materials: flour: 400g, salt: half a spoonful, warm water: appropriate amount.

1. Melt the salt with warm water and then mix it with flour to make dough with smooth surface.

2. Add half a dough-high water to the basin and grasp the dough with your hands. Wash it six times like this.

3. Pour the water for cleaning the dough into a large basin, then filter the batter water with a fine mesh colander to filter out the fine dough inside.

4. Pour the filtered batter into a basin and let it stand for 6-7 hours. After standing for 6-7 hours, the batter will be divided into two layers. Below is the batter and above is the clear water.

5. Then gently pour out the clear water on it, leaving the batter.

6. Boil a large pot of water, brush a little vegetable oil on the flat, and pour a spoonful of batter on the flat. Then drag the flat plate into the boiling water pot with a clamp, cover it with water and simmer for 3 minutes.

7. After taking out the flat plate, put it in a cold water basin for cooling.

8. Brush each cold noodles with vegetable oil to prevent sticking, and put them in a large flat plate layer by layer.

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