1. Knead the noodles with warm water, and then knead the dough.
2. Make the noodles a little harder, wake up for 15 minutes and rub the noodles vigorously with cold water.
3. Rub vigorously and wash your face. The washed noodles are gluten, and when the water is left to settle, it will be Liangpi.
4. In the end, the water has no color, and the noodles are particularly chewy and washed.
5. Steam the gluten on high heat for 40 minutes, be sure to steam thoroughly.
6. Steamed gluten.
7. The batter is best to settle for 12 hours, so that the cold skin will be more chewy.
8. Precipitated flour paste.
9. Put a thin layer of soup on a flat bottom and steam it for 2 minutes.
10. Steamed cold skin.
11. Cut the gluten into small pieces, shred the cold skin, shred the cucumber, and set aside. Add the auxiliary materials and mix well. Cut the coriander into sections and mince the garlic. The auxiliary materials are increased or decreased according to personal taste.
12. It smells so good!
