1, 500 grams of flour, about 3 grams of salt, dough, covered with a wet cloth for about 30 minutes.
2. Put the dough into a large container, add a proper amount of water, start to wash the gluten, knead the dough in the water continuously, and filter it into another container with a strainer after the clear water in the container is mixed.
3. Wash it about five or six times until the water is no longer turbid, and the rest is gluten. Add some baking powder to the gluten, grab it evenly, steam it in a steamer for 20 minutes, cool it and slice it.
4. Then get the batter. Standing for layering, usually at least 3 hours. Occasionally wash the night before and steam the next day. The longer the batter precipitates, the thicker the cold noodles will be.
5. After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it.
6. Put the fire in the pot. After the water boils, brush a little oil into the model and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thick cold noodles, scoop more, or scoop less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model.
Then put the model into the boiling water pot and cover it. After boiling, turn to low heat, put the plate with batter in and steam for 3 minutes. ?
7. Store a pool of cold water in the pool and float the model in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, which is better. When the cold noodles are completely cool and the surface is brushed with some oil, you can peel them off slowly and cut them into strips at will.