How to make cold rice noodles at home is delicious

material

Cucumber, carrot, high-gluten flour (common flour is also acceptable), garlic, Chili oil, soy sauce,

working methods

1: Knead the dough with warm water for about 20 minutes.

2. Wash and shred cucumbers and carrots, and chop garlic.

3. Prepare two pots, one for water, not too much water. Put the dough in and knead it slowly by hand. Pour the kneaded noodle water into another pot, add some water to continue kneading, and then pour into another pot. Repeat this process until the water becomes clear, and the rest is gluten. Let the washing water stand for 4-5 hours (it takes several hours for the noodles to sink, and this step is done one day in advance.

4: Boil the water in a steamer, steam the gluten 15 minutes or so, cool the steamed gluten and cut it into small pieces.

5. Pour out the washed water (lightly, otherwise the noodles and water will be mixed together again), then the batter, and mix the batter evenly.

6. Boil the water in the pot, put a little oil on the bottom of the stainless steel basin (just don't use a plastic basin), evenly put a spoonful of batter (a thin layer) on the bottom of the basin, heat it on the water, and quickly cover it. The color is close to transparent. Take it out to cool, slowly peel off the cold noodles from the side, and then put some oil into the batter to continue the above practice until the batter is used up (I have prepared two pots to use in turn to save money)

7: Cut the cold noodles into strips with moderate width, add gluten, shredded cucumber and shredded carrot and mix together.

8: Add salt, garlic paste, soy sauce and Chili oil.