Exclusive Cold Mixed Hand-Rolled Noodles

Pour cooking oil into the pot.

Brush the entire rim of the pot with oil.

Add water and salt.

After boiling, pour in the flour and cook it until done.

Stir with chopsticks until it becomes fluffy.

Place the scalded dough onto the kneading mat.

After cooling, knead into a smooth dough.

Roll into long strips to make 4 portions of dough.

Take a portion of dough and roll it into a round sheet (about 1 millimeter thick).

Brush with cooking oil and then sprinkle some dry flour.

Cover with another sheet of dough, brush with cooking oil, then sprinkle with flour and cover, and so on.

After spreading the dough sheet, steam it in the pot for 10 minutes.

Wash the cucumber and then cut it into shreds.

After washing the carrots, also cut them into thin strips.

After the rolled-out dough has cooled, peel it off sheet by sheet and cut it into your preferred widths.

Prepare chopped green onions, minced ginger, and minced garlic.

Heat oil in a pan and add Sichuan peppercorns to fry until fragrant.

After turning off the heat, scoop out the burnt peppercorns and discard them.

Pour the Sichuan pepper oil into a bowl containing chopped green onions and other spices.

Add salt in advance before pouring in light soy sauce.

Pour in the balsamic vinegar.

Stir evenly.

Place the rolled-out dough sheets in a plate, drizzle with sauce, top with shredded cucumber and carrot, and they are ready to eat.

Finished product image.