Exercise:
Add about 3 grams of salt to a catty of flour and stir with cold water to make it hard. Wake the dough for more than ten minutes.
2. Find a bigger basin, pour a little cold water, don't meet each other, and wash your face with half of the dough. Is to knead dough in water.
3. When the water is turbid, change a basin of water. Don't pour out the remaining water after washing your face. Pour it all into a large pot and put it aside. You can come in handy later.
4. Just wash the noodles in water for four or five times, leaving a little yellow tendon, and the basin is white wash water.
5. Wash the water in the magnifying pot for three or four hours, and don't touch it at will.
6. After precipitation, the water on the face is clear, and flour is precipitated under the basin. Pour clear water on it. Then stir the noodles that sink to the bottom of the basin with a spoon, and sieve the noodles with a sieve to screen out the pimples in the noodles. Leave surface water without impurities.
7. Prepare two flat stainless steel plates for replacement. Brush each plate with a thin layer of cooking oil. Cooked oil is to heat cooking oil and let it cool.
8. Pour a spoonful of noodle water into the flat plate, put it into the pot where the water has been boiled, cover the pot and cook for about three minutes, and master the thickness of the dough yourself.
9. Put the steamed dough and the plate together in a cold water basin and let the dough cool slightly. At this time, you can brush another plate of oil, pour it into the noodles and steam it in the pot.
10. The dough can be taken out of the plate after cooling slightly. The steamed dough is translucent and very tough. Each layer of steamed dough should be coated with cooked oil to prevent adhesion between dough sheets. Put the finished dough together. Cold rice noodles are finished here.