How to make your own cold rice noodles?

1. Knead the flour with water into a smooth dough, then cover it with plastic wrap and wake it for half an hour. Add a proper amount of water to the dough.

2. Start to wash your face, knead the dough by hand, pour the washed water into the container, add water again and continue to wash your face, and repeat it three or four times. What you washed out was batter and the rest was gluten.

3. Knead the gluten and yeast evenly, put them in a bowl, cover them with plastic wrap and put them in the refrigerator.

4. The washed batter is also covered with plastic wrap and put in the refrigerator for about five hours; After precipitation, the batter is covered with yellowish water and gently poured out; Filter the remaining batter once, filter out the small dough left when washing your face, and there will be no impurities in the batter.

5. Prepare two stainless steel plates (I use a 9-inch pie plate), stir the filtered batter evenly with a spoon, stir a spoonful on the plates, then put it in a pot with boiling water, cover it and cook for about three minutes (how much batter is poured casually, you can scoop less if you like it thinner, and more if you like it thicker).

6. Take out the cake tray with a disc clamper, put it into a washbasin filled with cold water to cool, then put a spoonful of batter into another cake tray, cook for three minutes in the same way, gently take out the cooked dough, put it into an oiled tray, and then brush a layer of oil on the cold noodles to make all the cold noodles alternate.

7. When making cold noodles, steam the gluten in a steamer for fifteen minutes, and then cut the steamed gluten into small pieces.

8. Make cold noodles, cut into the width you like, shred cucumbers, fry eggs, then add gluten, Chili oil, salt, garlic water, balsamic vinegar, soy sauce, pepper and sesame oil, and mix well to make delicious cold noodles. (Optional side dishes, bean sprouts, carrots, etc. )