Cold rice noodles technology is actually very simple, and it can be said that it is the easiest to get started among all snacks. The specific tuition fees are also high and low, with great differences, ranging from hundreds to tens of thousands, but the most expensive is definitely not the best. This seems to be a common sense question. Basic knowledge of cold rice noodles: Cold rice noodles are a kind of pure starch food, which is made of starch in wheat flour. If you look at flour from the perspective of cold noodles, flour is composed of gluten and starch. So to make cold noodles, we must first separate gluten from starch. The way to separate starch is to wash your face, which is why you should wash your face when making cold noodles. After washing your face, flour is divided into two parts, namely gluten and starch. White material in the flour water is starch, and gluten remains in the basin. The freshly washed noodle water cannot be directly used to make cold noodles, mainly because the noodle water is too thin to form cold noodles and needs to be precipitated. As far as learning technology is concerned, the most important thing is to understand the function and purpose of each process in making cold rice noodles. Only in this way can we get twice the result with half the effort. For example, the main purpose of dough proofing is to make the gluten in dough more sticky. If the dough is not properly proofed, gluten starch will be difficult to separate, and washing failure will occur in severe cases. The main purpose of washing your face is to separate gluten and starch. You can't make cold noodles without washing your face. The main purpose of precipitation is to separate excess water from the batter and increase the consistency of the batter. In a word, it is most important to make cold rice noodles correctly, and the correct method is the root of the success of cold rice noodles, otherwise it is impossible to make qualified products by hearsay alone.