Making cold noodles with flour

Prepare 200 grams of flour and add a small teaspoon of salt.

Knead the flour into a slightly dry dough and let it rest for 20 to 30 minutes.

Place the proofed dough into a basin filled with cold water, gently wash and knead it, letting the flour go into the water.

Rinse the water until it is clear, and what’s left is our gluten! Sprinkle an appropriate amount of yeast on the gluten, let it ferment well, then steam it in a pot and set aside.

After about 20 minutes, the rested flour water is ready, and we pour off the clear water on the surface.

Add a small amount of salt and an appropriate amount of cornstarch to the remaining flour water, and mix well.

Strain it through a fine sieve.

Prepare a clean iron basin, brush oil on the bottom of the basin, and pour in two spoons of the flour-water mixture we stirred. Place it in a pot of boiled water, cover with the lid, and cook for 1 to 2 minutes.

Cook until large bubbles appear on the bottom of the bowl of cold noodles, then remove the iron tray and place it in ice water.

When the cold skin cools down, lift it out.

Prepared cold noodles.

Cut into long strips.

Add your favorite side dishes.

Add the seasonings.

Just mix well.

Finished product.