Appropriate amount of flour, small amount of potato starch, half a spoonful of salt, appropriate amount of water, cucumber 1, Chili oil, very fresh, vinegar, cooking wine, oyster sauce, bean sprouts, sesame oil, sesame sauce.

Practice steps:

1. Stir the starch, flour, salt and water together until it becomes fine without pimples.

2, use it to filter, so that the cold noodles will be more delicate.

3, cold rice noodles pot brush oil

4. Scoop a spoonful with a frying spoon and put it in a cold rice noodle pot.

5. Take out the pot and put it in cold water prepared in advance. At this time, the same step can cook another cold rice noodle pot.

6, about five minutes, this batter bulged, which shows that it is good.

7. Add shredded cucumber and various seasonings.

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Cold rice noodles, originated from the food in Guanzhong area of Shaanxi Province, are the general names of rolled dough, dough, rice skin and stuffing skin. Popular in northern China. It is a rare natural green pollution-free food.

Due to different raw materials, production methods and regions, there are scalded rice (noodle) skin, rolled skin, baked skin and stuffed skin. The tastes are spicy, sweet and sour, spicy and so on. Cold rice noodles have a long history, which is said to have originated in the Qin Shihuang period and has a history of more than 2,000 years.

Reference: Baidu Encyclopedia Cold Rice Noodles