cold rice noodles

Recipe Recommendations

• flour 250 grams
• water appropriate amount
• aniseed appropriate amount
• pepper appropriate amount
• sesame oil appropriate amount
• sesame paste appropriate amount
• coriander appropriate amount
• vinegar appropriate amount
• salt appropriate amount

• other
• mix
• half an hour
• ordinary

Steps for cold rice noodles

1

Mix the dough with cold water, make it hard, cover it with plastic wrap for 30 minutes, pick up a basin of clear water, and rub the dough back and forth in the water. This step is very fun. After more than 10 minutes, the water will be as white as milk (my husband is very cute and teased me that this is how the milk came from)

2

The dough has become very soft. Don't worry about the soft balls not forming at this time. Remove them and wash them carefully under tap water. They will soon become very tough and keep them for later use. The water for washing your face is left there to precipitate. There is no need to take care of it. After a few hours, the surface will be clear water (I always wash my face when I wake up in the morning and do it at night). Slowly skimp the water with a small spoon, leaving a white paste. The longer it takes to precipitate, the stronger the skin will be.

3

Put the batter into the prepared container (I use a round baking pan for baking cakes) and shake evenly. Put the water in the steamer and steam for about 2 minutes. It becomes transparent (don't lift the lid when steaming). Take a pool of cold water, put it in with the baking pan and float it in the water. It will soon get cold. Put the skins next. Pour the two baking pans upside down and make it quickly. Apply some oil between the cold skins to prevent adhesion.

4

Finally, spread out the remaining muscles with your hands (remember to add a little baking soda and gluten to knead it a few times to make the gluten fluffy), put it in a steamer and steam it, and after steaming it is finished, it will be gluten

5

Preparation of seasoning water: Boil the pepper sauce and let it cool, add shredded red peppers, stir fry the shredded pepper, mash them into a small container, heat the oil in the pot, pour the hot oil on the mashed pepper and shredded pepper, vinegar, salt, sesame oil, and seasoning water to suit your taste. Shred cucumber, cut coriander into sections and add

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