500g of high-gluten flour, 2g of salt, 0/60ml of yeast powder/kloc-,0.5g of cucumber Chili oil seasoning, and a little cooked oil below.

Step 1: add salt to high-gluten flour and mix with 160ml water to form dough. It is best to make the dough hard, cover it with plastic wrap or wet cloth and wake it for 20 minutes.

2. Put the dough into a larger pot and add a proper amount of water (not more than half of the dough is appropriate).

3. The following is the legendary face washing. Start rubbing like washing clothes until the water becomes very turbid. Pour the washing water into a big basin, and then add water to continue washing your face.

4. Wash for 4-5 times (all the water for washing your face is poured into a big basin) until the water is no longer so turbid, and the rest is gluten.

5. Add 0.5g baking powder to the gluten, knead it evenly, cover it with plastic wrap and wake it for 30 minutes. Some friends ferment without baking powder, but by contrast, I am still more energetic like this.

6. In the process of waiting for fermentation, you can collect the freshly washed water into a large basin, screen it with a sieve and filter it out. Let stand for 3-4 hours until the bottom precipitates.

7. Steam the proofed gluten in a pot for 30 minutes.

8. Let the steamed gluten cool and cut into pieces.

9. Slowly pour out clear water from the precipitated starch water and stir the remaining starch slurry evenly.

10. Prepare a flat-bottomed cold-faced dish or a baking dish in a household oven, brush a layer of oil on the dish, put a thin layer of starch slurry on it, boil water in the pot, turn the dish in, take it out after about two minutes, and brush it with a little oil in cold water to prevent it from sticking together.

Cold rice noodles are ready.