Material:100g flour and 200g water.

Seasoning: cucumber, coriander, Laoganma Douchi sauce, peanut butter, sesame pepper, minced garlic, sesame oil, vinegar, sugar and Su Yixian.

working methods

1, powder and water are mixed and stirred evenly, and it is enough to pour into a straight line.

2. Boil the wok with water, put a pizza tray on it, scoop two spoonfuls of powder slurry into the tray and evenly distribute it. Cover the pan and steam for 1 to 2 minutes until there are small bubbles.

3, fiddle with chopsticks, and then slowly take them out by hand and put them in a baking tray, and apply some sesame oil or cooked cooking oil to avoid sticking to the cold noodles stacked behind.

When all the cold noodles are ready, you can prepare your favorite seasoning. The seasonings I prepared are: cucumber, coriander, Laoganma Douchi sauce, peanut butter, sesame seeds on Chili noodles, minced garlic, sesame oil, vinegar, sugar and vegetarian food. The seasoning is ready, and the cold noodles are cut into strips. Make delicious and simple cold rice noodles according to your own taste. Although it is not as good as the authentic Shaanxi cold rice noodles or the method made in black and white, it is still a good choice for us southerners, especially the southern foodies, but it tastes super good. Those who like cold rice noodles can try this super-speed method!